Lemon Pound Cake with Fresh Strawberry Icing*

Ingredients:

3 Cups all- purpose flour
1 Tablespoon baking powder
3/4 teaspoon salt
3 Cups granulated sugar
1 cup unsalted butter, room temperature (Eath Balance for dairy free)
1/2 cup shortening, room temperature
5 large eggs
1 Cup whole milk (almond milk works too)
6 Tablespoons lemon juice (fresh squeezed)
(Icing Ingredients below)

Directions:

1) Preheat the oven to 350 degrees. Butter and flour your pans. This recipe makes either one large Bundt pan or two large loaf pans.

2) Sift flour, baking powder, and salt. Set aside.

3) Cream butter, shortening and sugar until the mixture comes together and it is no longer lumpy. Add eggs one at a time, beating just until incorporated.

4) Add flour mixture in three additions alternating with milk, starting and ending with flour (yes, this is important). Don't worry it your batter appears curdled after adding the milk. It's all good. Mix after each addition only until just blended.

5) Add the lemon juice. Mix well. It might look curdled. Don't worry here either.

6) Working quickly, pour batter into prepared pans until they are a little more then 3/4 full. (Will go flat if delayed)

7) Bake cakes until tester comes out with only a few crumbs attached. Approximately 55 minutes for a large Bundt pan and 35 minutes for small pans.





Fresh Strawberry Icing 

Ingredients:

1 Cup strawberries
4 Cups powdered sugar
2 Tablespoons unsalted butter, very soft but not melted
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract

1) Sift your powdered sugar after measuring and set it aside. Coarsely chop the hulled strawberries.

2) Add strawberries and 1/4 cup powdered sugar to Nurtibullet. Blend until the strawberries are completely pureed.

3) Blend the butter, corn syrup and vanilla extract into the strawberry juice.

4) Stir the remaining powdered sugar into the strawberry mixture. Add a little powdered sugar at a time to get the right consinsity. If it is still to thin, add more powdered sugar. If it's too thick add a tablespoon of water.

http://americanheritagecooking.com/2013/07/lemon-pound-cake-strawberry-icing/

*This dense and moist cake is great with tea. Maybe add a little lemon EO next time for a little extra kick. It disappears very quickly every time I make it. 

Triple Lemon Cake

Yield: one 8-inch cake

Ingredients:

Cake

2 cups all purpose flour

1 1/2 cups sugar

3/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 eggs

2/3 cup oil

2/3 cup lemon juice

3/4 cup sour cream

Lemon Curd

1/4 cup fresh lemon juice (about 1-2 lemons)

2 tsp finely grated lemon zest

1/3 cup sugar

4 egg yolks

3 tbsp butter (I used unsalted)

Lemon Buttercream

1 1/2 cups butter

1 1/2 cups shortening

12 cups (3 lbs) powdered sugar

3 tsp finely grated lemon zest

6 tbsp lemon juice

3/4 tsp vanilla

1-2 tsp water - plus more to the consistency you want

Instructions:

Cake

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.

2.Add eggs, oil and lemon juice. Beat until smooth.

3. Add sour cream and beat until smooth.

4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.

Lemon Curd

1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).

2. Heat while stirring constantly with a whisk.

3. It is done when it's thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn't say that it's "thick."

4. Refrigerate until cool and thick.

Lemon Buttercream

1. Beat butter and shortening together until smooth.

2. Add 6 cups of powdered sugar, one at a time, beating to combine.

3. Add lemon juice, lemon zest and vanilla and combine.

4. Add the remaining powdered sugar and beat to combine.

5. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.

To assemble the cake:

1. Divide the cake into four layers by slicing each cake in half.

2. Fill two layers with lemon buttercream and the other two with lemon curd.

3. Frost the outside of the cake.

http://www.lifeloveandsugar.com/2012/08/31/triple-lemon-cake/

Dirt Cake

Ingredients:

• 1.5 package of Oreo Cookies
• 1 (8 oz.) package of Cream Cheese
• 1/2 C. Butter, softened
• 1 C. Powdered Sugar
• 3 C. Milk
• 1 (12 oz.) tub of Whip Cream
• 2 (3 ½ oz.) packages of Instant Pudding, chocolate or vanilla
• 1/2 t. Vanilla

Directions:

1. Crush all the Oreo Cookies and set aside.
2. Mix together the butter, cream cheese, sugar, and vanilla. Set aside
3. Mix together the pudding and the milk. Then fold together the cream cheese mixture and the pudding. Add the whip cream to the mixture.
4. Layer the crushed cookies, and the pudding mixture starting with the cookies. 3 layers of cookies and 2 layers of the pudding mixture.

http://thegalwaygirl.com/recipes/dirt-cake/

Molten Chocolate Cakes

Ingredients:

 4 squares BAKER'S Semi-Sweet Chocolate
 1/2 cup butter (Earth Balance)
 1 cup powdered sugar
 2 whole eggs
 2 egg yolks
 6 Tbsp.flour
 1/2 cup thawed COOL WHIP Whipped Topping

Directions: 

1. Heat oven to 425 degrees F.
2. Butter 4 small custard cups; place on baking sheet.
3. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
4. Bake 13 to 14 minutes or until sides of desserts are firm but centers are still soft. Let stand 1 minute. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP

1. http://www.holidayspage.net/molten-chocolate-cakes/

Halloween Layer Cake

Ingredients:

1. 1 cup butter, softened
2. 2 cups sugar
3. 4 Eggs
4. 3 cups all-purpose flour
5. 1 tablespoon baking powder
6. 1/2 teaspoon salt
7. 1 cup milk
8. 1/4 cup baking cocoa
9. 1/4 cup water
10. 1/2 teaspoon vanilla extract
11. 1/2 teaspoon orange extract
12. 1 tablespoon grated orange peel
13. 10 drops yellow food coloring
14. 6 drops red food coloring

FROSTING:

1. 3 packages (3 ounces each) cream cheese, softened
2. 5-3/4 cups confectioners' sugar
3. 2 tablespoons milk
4. 8 drops yellow food coloring
5. 6 drops red food coloring

GLAZE:

1. 3 ounces semisweet chocolate
2. 1/3 cup heavy whipping cream
3. Candy corn for garnish

Directions:

1. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. 
2. Combine cocoa, water and vanilla; stir in only 2 cups cake batter.
3. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks.
4. In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.
5. Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

http://www.holidayspage.net/halloween-layer-cake/

Impossible Pumpkin Pie Cupcakes

Ingredients:

1 15 oz can pumpkin puree
1/2 cup sugar (or natural sugar substitute ie, monk fruit or stevia)
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
3. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. 
4. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Sparkling Cider Pound Cake with Sparkling Cider Glaze

INGREDIENTS:

• 1/2 cup butter softened
• 1/4 cup shortening (Crisco)
• 1 1/2 cups sugar
• 2 eggs
• 1/2 tsp. butter extract
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1 1/2 cups flour
• 1/2 cup Sparkling Cider 

. GLAZE . .

• 1 1/2 cups powdered sugar
• 1/4 cup Spakling Cider

INSTRUCTIONS:

1. Cream butter, shortening and sugar together in a large bowl.
2. Beat in eggs one at a time along with the butter extract.
3. In a small bowl, combine salt, baking powder, and flour and stir to evenly combine. Add alternately with 1/2 cup sparkling cider to the wet ingredients and beat until well incorporated.
4. Pour into a greased and floured 9 inch by 5 inch loaf pan.
5. Bake at 325 degrees F for about 60-70 minutes or until the top is golden brown and until a toothpick can be inserted and come out clean. Let cool in the pan for 5-10 minutes then transfer to a cooling rack.
6. In a medium bowl, whisk sparkling cider and powdered sugar until smooth consistency is reached. Poor over cooled pound cake.

http://www.chef-in-training.com/blog/wp-content/uploads/2012/08/IMG_1923-4-190x100.jpg

Apple Cake

Ingredients:

• 3 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 4 apples - peeled, cored and chopped

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spray a 9x13-inch baking pan with cooking spray.
3. Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well.
4. Stir in the chopped apples until just combined.
5. Pour batter into the prepared baking pan.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

http://allrecipes.com/Recipe/Adams-Apple-Cake/Detail.aspx?ms=1&prop25=118381702&prop26=DailyDish&prop27=2013-07-27&prop28=Feature_2&prop29=Detail&me=1

Zucchini Raspberry Cupcakes

makes 2 dozen cupcakes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups shredded zucchini
• 1 1/4 cups fresh raspberries
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

http://allrecipes.com/Recipe/Zucchini-Raspberry-Cupcakes/Detail.aspx?ms=1&prop25=117974067&prop26=Baking&prop27=2013-07-23&prop28=RecipeLinks&prop29=Recipe_5&me=1

7-UP BUNDT CAKE

Ingredients: 

1 ½ sticks real butter

3 cups sugar
5 eggs
3 cups all-purpose flour
2 teaspoons lemon extract
¾ cup 7-UP (not diet)

Glaze:

2/3 cup plus 1 tablespoon powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon 7-UP

Directions:

Cream the butter and sugar together for about 10 minutes.  Add eggs, 1 at a time.  Gradually add the flour until all mixed well then add the lemon extract and 7-UP.  Pour into a well-greased Bundt pan and bake at 325 for 1 hour 15 minutes or until done.  When cake is cooled, mix glaze ingredients together well and drizzle over the top.

http://simpledelicioussouthernfood.blogspot.com/2012/10/this-is-delicious-cake-its-one-of-many.html

Sweetheart Valentine Cake Decorating

What you'll need

• Cake baked in heart-shape pan
• FOR THE BUTTERCREAM FROSTING:
• 2 cups sweet butter, at room temperature
• 6 cups confectioners' sugar
• 1/4 cup water
• 2 tablespoons vanilla extract
• A pinch of salt
• Food coloring

How to make it

What you'll need

• Cake baked in heart-shape pan
• FOR THE BUTTERCREAM FROSTING:
• 2 cups sweet butter, at room temperature
• 6 cups confectioners' sugar
• 1/4 cup water
• 2 tablespoons vanilla extract
• A pinch of salt
• Food coloring

How to make it

What you'll need

• Cake baked in heart-shape pan
• FOR THE BUTTERCREAM FROSTING:
• 2 cups sweet butter, at room temperature
• 6 cups confectioners' sugar
• 1/4 cup water
• 2 tablespoons vanilla extract
• A pinch of salt
• Food coloring

How to make it

1. HEART MAKERS: Start by baking your favorite cake mix according to package directions in a heart-shaped pan. You can buy these special pans, mini or regular size, from most kitchen supply and hardware stores. Or, bake your cake batter in a 9-inch square and a 9-inch circle pan (the square pan must have sides the same length as the circle's diameter). Cut the circular cake in half and set each semicircle against adjoining sides of the square to form the top of the heart. The other two sides of the square form the point.
2. THE ICING ON THE CAKE: With an electric mixer, cream the frosting ingredients together until smooth. Cool the cake completely, brush away the crumbs, and frost it, reserving a portion of the icing for decorating. Divide the leftover icing into small bowls and tint each one with a different color of food coloring (for stronger shades, use specialty pastes, which are available at kitchen supply and party stores).
3. DECORATING SUPPLIES: Fancy frosting designs are easy to create using an icing filled pastry bag with decorating tips. You can buy starter kits at grocery, kitchen supply, and party stores. Kits that come with disposable pastry bags, three to four tips, and a coupler for changing tips cost between $3 and $6. When choosing tips, keep in mind that the most versatile ones are the writing, star, and leaf. Before decorating the cake, kids should first practice writing with the frosting on waxed paper.
4. Use the writing tip's plain line for letters, leaf stems, squiggles, dots and outlines.
5. Make stars with the star tip by holding the tip straight down near the cake and squeezing until the star forms. For a neat finish, stop the pressure before pulling away. The star tip also makes a pretty border around the cake.
6. The leaf tip makes a ribbon with a ridge down the center. For a leaf, squeeze out the icing to form the bottom edge, then relax the pressure and pull the tip away to make a rippling leaf.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   http://spoonful.com/recipes/sweetheart-valentine-cake