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I’ve been baking and cooking for years, but now that I have kids I’ve begun having lots of fun decorating birthday cakes.  Over the weekend, I had the opportunity to make a Train Cake for Jack’s 2nd birthday, the son of our good friends Bob & Kay.

At the party, the kids went crazy over how the cake looked, but the adults went crazy over how good it tasted.  The cake was made using my favorite Meyer Lemon Cake recipe…super moist and lemony.  You can make it too…

Meyer Lemon Cake w/ Cream Cheese Frosting

  • 1 cup canola oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2 cups granulated sugar
  • 1/2 cup fresh meyer lemon juice
  • 1 teaspoon grated lemon zest
  • 2 teaspoons vanilla
  • 1 cup sour cream

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 6 ounces cream cheese, room temperature
  • 2 tablespoons fresh meyer lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  1. Grease and flour bottom, sides and center tube of a 9 or 10-inch tube pan (or bundt pan) with at least 3 3/4-inch high sides.
  2. Preheat oven to 325 degrees F.
  3. Sift the flour, baking powder, baking dosa and salt into a medium bowl; set aside.
  4. In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
  5. On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
  6. Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
  7. Pour batter into prepared pan.
  8. Bake on center oven rack until top feels firm and toothpick comes out clean.  About 65 minutes.
  9. Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
  10. Invert cake onto wire rack.
  11. Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
  12. Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
  13. Frost cake.  Cake can be covered and stored in refrigerator for up to 3 days.
  14. Serve cold or at room temperature.
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