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| Lemon Buttermilk Cake you will love! |
Serves 16
You will need a total 7 tbs. fresh Lemon juice from 3 or 4 lemons for this recipe.
Cake (using decimals not fractions to type this, so read measurements carefully)
2.5 cups cake flour
1 tsp. Baking Powder
.5 tsp. Baking Soda
.5 tsp Salt
.75 cup Buttermilk, room temp.
3 tbs. Grated Zest and .25 cup juice from 3 lemons.
1 tsp. Vanilla Extract
1.75 cups Granulated Sugar
12 tbs. (1.5 sticks) softened, unsalted Butter
3 large eggs, plus 1 egg yolk, room temp.
Glaze
3 cups Confectioner's Sugar
3 tbs. fresh Lemon Juice
2 tbs. Buttermilk
1. For the cake:
Adjust oven rack to middle position and heat oven to 325°.
Grease and flour 13x9 inch baking pan.
Combine flour, baking powder and baking soda, and salt in medium bowl.
Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
2. With electric mixer on medium speed, in large mixing bowl: beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer .25 cup sugar mixture to small bowl, cover and reserve.
Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low, and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.
3. Scrape batter into prepared Pan and smooth top. Bake until cake is golden brown, and toothpick inserted in center comes out clean, 25 to 35 minutes. Transfer cake to wire rack to cool 10 minutes.
4. For the glaze: Meanwhile, whisk confectioner's sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. Serve.
ENJOY!
Debbie's Sugar Cookies...
I wrote this for my Florida friends while working at The Omnia Group, a management consulting business in Tampa. They always wanted to take shortcuts with their sugar cookie recipes. Read with humor, I'm not really this mean.
1 cup butter (softened) - Don't even bother making the cookies if you're going to use margarine.
1 1/2 cups confectioners' sugar
1 large or extra large egg - Take that silly white junk off of the yolk first. All of it! I know it's yucky, but do it anyway!
1 teaspoon PURE vanilla extract - I said PURE, and I mean it!
1/2 teaspoon PURE Almond extract - Did you see that word PURE again?
2 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar - Don't be a tightwad, if you've had the cream of tartar for a couple of years, throw out the old and buy yourself some fresh!
Mix thoroughly the softened butter, confectioner's sugar, egg, vanilla, and PURE almond extract. Blend in flour, soda and cream of tartar. Form into two balls, and wrap completely in plastic wrap and chill 2 to 3 hours. Thirty minutes will do if you don't have any patience, and if you divide the dough in half and wrap each ball of dough separately before you chill it, and if you keep your fridge REALLY, REALLY cold like most of us do who live in Florida - and if you handle the dough carefully. Don't try to hurry the process by placing the dough in the freezer for five minutes - it will harden on the outside and make your cookies lumpy. :)
How do I know, I've tried it! Try not to eat the raw dough. It is tempting, I know. But please control yourself.
Heat oven to 375 degrees. Take half of the dough and roll out to a generous one-quarter of an inch thick on a REALLY lightly floured surface. (One-quarter inch thick is VERY IMPORTANT if you want SOFT cookies and not crisp! Don't think you can cheat, 'cause you can't. The thinner the dough the more crispy the cookie. Cut dough with your favorite cookie cutter. Place on a really lightly, and I mean lightly, greased baking sheet (I prefer glass), and bake 6 to 8 minutes or until VERY light brown on the edge (you can hardly see the browning on the ede of the cookie), don't overcook, watch closely, the cookies may not look done but you will learn by experience (after they cool) how long to cook them. If they are soft and light golden, you got it right!
Makes about 5 dozen 2 to 2 1/2 inch round cookies.
Cool the cookies and ice with your favorite icing. I make a powdered sugar icing with softened butter, fresh squeezed lemon juice, pure vanilla, and half & half or whipping cream - it's yummy.
1 cup butter (softened) - Don't even bother making the cookies if you're going to use margarine.
1 1/2 cups confectioners' sugar
1 large or extra large egg - Take that silly white junk off of the yolk first. All of it! I know it's yucky, but do it anyway!
1 teaspoon PURE vanilla extract - I said PURE, and I mean it!
1/2 teaspoon PURE Almond extract - Did you see that word PURE again?
2 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar - Don't be a tightwad, if you've had the cream of tartar for a couple of years, throw out the old and buy yourself some fresh!
Mix thoroughly the softened butter, confectioner's sugar, egg, vanilla, and PURE almond extract. Blend in flour, soda and cream of tartar. Form into two balls, and wrap completely in plastic wrap and chill 2 to 3 hours. Thirty minutes will do if you don't have any patience, and if you divide the dough in half and wrap each ball of dough separately before you chill it, and if you keep your fridge REALLY, REALLY cold like most of us do who live in Florida - and if you handle the dough carefully. Don't try to hurry the process by placing the dough in the freezer for five minutes - it will harden on the outside and make your cookies lumpy. :)
How do I know, I've tried it! Try not to eat the raw dough. It is tempting, I know. But please control yourself.
Heat oven to 375 degrees. Take half of the dough and roll out to a generous one-quarter of an inch thick on a REALLY lightly floured surface. (One-quarter inch thick is VERY IMPORTANT if you want SOFT cookies and not crisp! Don't think you can cheat, 'cause you can't. The thinner the dough the more crispy the cookie. Cut dough with your favorite cookie cutter. Place on a really lightly, and I mean lightly, greased baking sheet (I prefer glass), and bake 6 to 8 minutes or until VERY light brown on the edge (you can hardly see the browning on the ede of the cookie), don't overcook, watch closely, the cookies may not look done but you will learn by experience (after they cool) how long to cook them. If they are soft and light golden, you got it right!
Makes about 5 dozen 2 to 2 1/2 inch round cookies.
Cool the cookies and ice with your favorite icing. I make a powdered sugar icing with softened butter, fresh squeezed lemon juice, pure vanilla, and half & half or whipping cream - it's yummy.
