Moist Lemon Cake This cake gets its citrus flavor from fresh lemon peel & juice. But it can be adapted easily for different tastes--omit lemon peel, juice and food coloring (and use vanilla yogurt) for a classy vanilla flavor, or sub in coffee for the juice and switch to coffee yogurt for a cappuccino cake.
Ingredients 1 lemon 3 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup milk 1 container (6 oz) lemon yogurt 1 tsp vanilla extract 1 cup (2 sticks) unsalted butter, softened 1 3/4 cups sugar 3 large eggs FROSTING: 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 box (16 oz) powdered sugar 2 tbsp lemon juice Yellow food coloring (optional) Directions 1. CAKE: Heat oven to 350F. Coat two 9-inch round cake pans with nonstick cooking spray. Line panes with waxed paper; spray paper. 2. Zest lemon peel. Juice lemon. 3. In medium-size bowl, combine flour, baking powder and salt. In a measuring cup, whisk together milk, yogurt and vanilla. In large bowl, beat butter and sugar together on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each. 4. On low speed, beat flour mixture into butter mixture in three additions, alternating with milk mixture. Beat well after each addition. Fold in zest. Divide batter evenly between prepared pans. 5. Bake layers for 35 minutes or until cake springs back when pressed lightly. Cool in pans on wire rack for 10 minutes. Carefully invert cake layers directly onto racks, remove and discard waxed paper and let layers cool completely. 6. FROSTING: Once layers are cool, beat butter, 1 cup of the powdered sugar, the reserved lemon juice, and 2 tbsp water in a large bowl until smooth. Gradually beat in remaining powdered sugar until good spreading consistency. Tint with a few drops of food coloring, if desired. Source: eversave.com <http://www.eversave.com/recipes/7270> -- *Ginny Butterfield Cranberry Twp, PA * [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: [email protected] [email protected] <*> To unsubscribe from this group, send an email to: [email protected] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
