| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 3/4 |
c |
1 1/2 sticks unsalted |
|
|
butter room temperature |
| 4 |
|
Eggs |
| 3 |
T |
Fresh lemon juice |
| 1 |
t |
Grated lemon peel |
| 1 |
t |
Vanilla extract |
| 3 |
c |
Cake flour |
| 1 |
T |
Ground ginger |
| 1 |
t |
Cinnamon, ? |
| 1 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 1 1/4 |
c |
Buttermilk |
| 11 |
oz |
Cream cheese, room |
|
|
temperature |
| 1 |
c |
2 sticks unsalted butter |
|
|
room temperature |
| 3 |
T |
Fresh lemon juice |
| 3 |
t |
Grated lemon peel |
| 1 1/4 |
t |
Vanilla extract |
| 4 3/4 |
c |
Powdered sugar, sifted |
INSTRUCTIONS
From: Brenda Pittsley <brendap@CORBIS.COM> Date: Mon, 12 Aug
1996 09:22:00 PDT Whenever you serve this lightly spiced, moist
buttermilk layer cake you'll turn dessert into a celebration. The
spices in the cake mellow as it stands, so it's even better the day
after baking. For Cake: Position rack in center of oven and preheat to
350 °F. Butter two 9-inch diameter cake pans with 2-inch-high sides.
Line bottom of pans with waxed paper; butter paper. Using electric
mixer, beat sugar and butter in large bowl until well blended. Add
eggs 1 at a time, beating well after each addition. Mix in lemon
juice, lemon peel and vanilla (mixture may look curdled). Sift flour,
ginger, cinnamon, baking powder, baking soda and salt into medium
bowl; add to butter mixture alternately with buttermilk in 3 additions
each, beginning with dry ingredients. Divide batter equally between
prepared pans. Bake until golden brown and tester inserted into center
of cakes comes out clean, about 45 minutes. Transfer pans to racks.
Cool 10 minutes. Using small sharp knife, cut around sides of pan to
loosen cakes. Turn out cakes onto racks and cool completely. Peel off
waxed paper. (Can be prepared 1 day ahead. Wrap tightly in plastic and
store at room temperature.) For Frosting: Using electric mixer, beat
cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla
in large bowl until smooth. Add powdered sugar and beat until frosting
is smooth. Place 1 cake layer on platter. Spread 1 cup frosting over
top. Place remaining cake layer atop. Using icing spatula, spread
remaining frosting over sides and top of cake in decorative swirls.
Sprinkle top of cake with remaining 1 teaspoon lemon peel. (Can be
prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake
stand at room temperature 30 minutes before serving.) 12 Servings
EAT-L Digest 11 August 96 From the EAT-L recipe list. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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