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There have been many other assignments since then, and this week I am making a cake for an event at church. My choice. So after a lot of searching I decided on lemon. One of my favorite (if not terribly ambitious) baking books is called in the sweet kitchen by Regan Daley. I wish she was my neighbor. This book is a great resource for a baker and is full of unusual and different recipes. Simple and Seductive is how she describes it. So I settled on a lemon Bundt cake with a glaze. I know, nothing earth shattering, but perfect for spring. But no, I couldn't leave well enough alone. I decided to bake it as 2 layers 8" with a little lemon buttercream instead of a Bundt, because everyone loves frosting. How good does that sound? The bad thing is, I wouldn't get to taste it. So what the heck. I made a second cake using half the recipe (always a dangerous thing in baking) and made it for my family! I used a 7" cake pan so it was a little higher, and sliced it to make 2 skinny layers.
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Lemon Cake
(adapted from Old-Fashioned Glazed Lemon Bundt Cake by Regan Daley)
1 cup unsalted butter at room temperature
2 cups sugar
4 eggs
3 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
grated zest of 2 lemons
Juice of 1 large lemon (about 2½ Tablespoons)
Grease two 8" cake pans. Using the paddle attachment cream the butter and sugar together until fluffy and pale. Add the eggs one at a time, mixing well after each.
Sift flour, soda and salt and add into creamed mixture in 3 additions alternating with the buttermilk. Don't over mix. Fold in zest and lemon juice.
Pour batter into prepared pans and bake at 325° for about 20-25 minutes. Cool and pop out of cake pans to cool thoroughly.
The original recipe would have you pour a hot glaze over the warm Bundt. I made frosting.
Lemon Buttercream
12 Tablespoons unsalted butter
2½ cups confectioner's sugar
½ teaspoon salt
Fresh squeezed lemon juice as needed
Beat the butter until fluffy. Add confectioner's sugar and salt and add lemon juice until the right consistency is found for a fluffy buttercream. Frost as desired.
You will see on the top of my cake (at the top of the post) for home I adorned the top with some candied violets.
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