Thursday, February 21, 2013

Plain Cake

Sometime you just dont want nothing on a cake...Just a plain Jane
  3 cups cake flour
    2 cups sugar
    6 eggs
    3 tsps baking powder
    1/8 teaspoon nutmeg
    2-3 tsps vanilla favor
     1cup or 2 sticks sweet butter
    1 Sm Evaporated Milk (diluted) with equal amounts of water to make 1 ½ cups


Prepare cake tins. Preheat oven to 350F
Sift flour, nutmeg & baking powder (Set aside)
Cream butter and sugar until light & fluffy
Beat eggs one at a time until very frothy
Add butter and sugar. Mix well with  an electric mixer, mix at medium speed.
Add vanilla. Mix well.
Before adding flour, decrease speed of mixer to low.
Add sifted flour alternately with milk. Begin and end with flour.
Bake for 28 minutes 350 or until a  inserted in cake comes out dry. Cool before moving cake from tin.don't over bake the cake will be dry.

Tuesday, February 5, 2013

Lemon Cake

  • 2 1/2 cups granulated sugar
  • 1/2 pound (2 sticks) unsalted butter
  • 1/3 cup grated lemon taste (6 to 8 large lemons)
  • 4 eggs
  • 3 cups flour
  • 1/2 spoon baking soda
  • 1 spoon baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 3/4 cup freshly squeezed lemon juice
  • 1 teaspoon untainted vanilla extract
  • add lemon color food color
  • For the smooth finishing:

  • 2 cups confectioners' sugar
  • 3 1/2 tablespoons lemon juice
  •  add lemon color food color
Guidelines to bake delectable, scrumptious and juicy lemon cake by following these easy made guidelines we can easily bake this cake just in half and hour; so, lets have a look;

Preheat the oven to 350 scales F. oil and flour pans. You might also line up the base with parchment paper, if preferred.
Take the butter and 2 cups granulated sugar in the bowl of an electric mixer fixed with the paddle attachment, until light and fluffy, about 5 minutes. Through the mixer on average speed, put in the eggs, 1 at a time, and the lemon zest.
Put the flour, baking soda, baking powder and salt in a bowl. In one more bowl, merge 1/4 cup lemon juice, vanilla and the buttermilk. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and bake above low down heat until the sugar liquefies. When the cakes are completed, permit to cool for 10 minutes. Eliminate the cakes from the pot and set them on a stand locate over a tray; spoon out the lemon juice over them. Let the cake to cool.
For the glaze, merge the confectioners' sugar and the lemon juice in a bowl, amalgamation with a wire beat until it is flat. Distribute above the tops of the cakes and permit the glaze to sprinkle down the surface.