Thursday, April 8, 2010

lemon cake.

You're probably wondering where I've been (most likely not. I completely understand. I wouldn't care if I were you). For those of you who are like "Dude, Gabby. Stop being so lazy, stop neglecting your blog. We know you don't have a life. We know that your social life consists of tweezing your eyebrows while watching straight to video B-teen movies," what if I told you I was in space? Ok, sorry, I was a little too busy WALKING ON THE MOON to blog about, like, my love of tights.

I'm just kidding. I had you fooled! I did bake some lemon cake, which was delectable if I say so myself. If you've been following my Tumblr, you'll know that it's kind of creating a world wide phenomenon. I am becoming KIND OF A BIG DEAL.
The lovely Hazel came over and took some really beautiful photos of my house that you can see here. I think I am going to get her to come live here and take pictures at my beck and call in exchange for baked goods.
Lemon Cake
+2 cups all purpose flour
+3/4 teaspoon baking soda
+1/4 teaspoon salt
+1/2 cup milk
+2 1/2 tablespoons fresh lemon juice
+1 stick (1/2 cup) unsalted butter, softened
+1 cup granulated sugar
+2 large eggs

Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).

Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.

Divide batter between pans, smoothing tops. Bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.

Lemon Frosting

+4 oz cream cheese, softened

+4 oz butter, softened

+3 1/2 cups confectioners sugar

+2 tablespoons fresh lemon juice

+1 or 2 teaspoons lemon zest

Beat everything together until fluffy and frost onto the cake layers!

What a hottie.