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Monday, November 4, 2013

Sunny Lemon Cake

It's my daughter's 12th birthday.  Where did the time go?  It seems only not long ago that I held her in my arms, crying her heart out.  And now, she's twelve?  It seems that the older you get the world seems to turn faster and faster.  Don't you feel that way too?

I love my children to bits and each birthday, I'll bake something that they'd like and this year, my daughter chose a Lemon Cake with Lemon Frosting.  This cake is taken from the book 'Piece of Cake' by Camilla V Saulsbury.  In the write-up, Camilla wrote that if she is forced to choose a cake from this book, it would be this Lemon Cake as it's perfect flavor is a hit for adults and children alike.  After eating this cake, I totally agree with her.  A perfect cake for any occasion.  For the frosting, I piped melted chocolate although the recipe does not use chocolate.

 Happy Birthday, my sweet!  May Lord Buddha always protect you and shower you with wisdom, kindness, good health and happiness!  We love you very very much.

Sunny Lemon Cake

2 cups all purpose flour
2 cups granulated sugar (I used 1 1/4 cups)
2 tsp baking powder
1 tsp salt
3 large eggs
1 cup buttermilk
1/2 cup (125g) unsalted butter
1/2 cup (125g) vegetable shortening
2 tsp finely grated lemon zest
1/4 cup (60ml) lemon juice
1/4 cup (60ml) lemon-lime soda
1 tsp vanilla extract

Pre heat oven to 180dC and grease and line two 9-inch baking pans.
1. In large bowl, whisk together flour, sugar, baking powder and salt.
2. Add eggs, buttermilk, butter, shortening, lemon zest and juice to flour mixture.  Using electric mixer, at med-low speed, beat for 1 min until blended.  Scrape sides and bottom of bowl with spatula, beat on high speed for 2 mins. Add lemon-lime soda and vanilla, beat on low speed for 15 - 30 seconds until blended.
3. Spread batter evenly in prepared pans, dividing equally.
4. Bake in pre-heated oven for 25 - 30 mins until cake is done.  Let cool in pan on wire rack for 10mins and invert cakes onto rack and let cool completely.
5. Place once cake layer on cake tray, and assemble the cake as desired.  Keep in refrigerator for 1 hour before serving.

Fresh Lemon Frosting:
175g cream cheese
250g unsalted butter
4 cups icing sugar (I used half the amount as I don't like it too sweet)
1 tbsp grated lemon zest
1/2 cup lemon juice (I used 1/4 cup)

1. Cream cheese and butter till light and fluffy.
2. Add icing sugar, beat on medium high.
3. On low speed, add zest and juice until combine.
Note: I added 2 tbsp of vegetable shortening at step 3 since I used less sugar and the lemon juice will make the icing a bit too soft for piping.

Keep frosting chilled until used.