Category: <span>Josmo’s Cafe</span>

Lemon Buttermilk Cake with Lemon Glaze

Recipe from Averie Cooks.

Permalink: https://www.averiecooks.com/lemon-buttermilk-cake-with-lemon-glaze/

Averie Sunshine writes: If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has. I used my favorite, foolproof, no mixer, buttermilk cake recipe and worked in lemon three ways: lemon juice, lemon zest, and lemon extract. I love the cake base because it’s fast, easy, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. The glaze really helps boost the overall lemon profile of the cake. It’s zingy, tangy-yet-sweet, and after pouring the glaze over the warm cake, it seeps into the cake, and makes it even moister, softer, and more lemony.

INGREDIENTS:

Cake
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 tablespoon lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup lemon juice
3 tablespoons canola or vegetable oil
2 teaspoons lemon extract (for a less tart cake, vanilla extract may be substituted)

Glaze
2 cups confectioners’ sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
3. Whisk in lemon zest; set aside.
4. In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
5. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
6. Turn batter out into prepared pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
7. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
8. Glaze– In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
9. Evenly pour glaze over cake (doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
10. Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Troyer’s Home Pantry in Apple Creek, Ohio

Printed in Good Housekeeping November 2003

I’ve been making this moist and flavorful cake for ten years. It’s best when made the day before you want to serve it so the spices really blend together. I frost it the day I’m serving it. John loves it the next morning with a steaming cup of coffee.

1 cup sugar

2 large eggs

1 cup canned pumpkin

½ cup canola oil

1 cup sifted flour

1 tsp cinnamon

1 tsp baking soda

½ tsp baking powder

½ tsp salt

Frosting ingredients

¾ cup confectioner’s sugar

¼ cup cream cheese  (1/4 of 8 oz block)

2 T butter, softened

½ tsp vanilla

1. Preheat oven to 350. Grease 9-inch square pan with cooking spray.

1. Mix sugar and eggs at medium speed for 2 minutes. Beat in pumpkin and oil.

1. Stir together dry ingredients.

1. At low speed, add dry ingredients to pumpkin mixture. Beat 1 minute scraping sides of bowl frequently.

1. Pour batter into pan. Bake 25-30 minutes until toothpick comes out clean. Cool on rack.

1. Prepare frosting:  Mix all ingredients at low speed for 2 minutes. Frost cake.

Triple Berry Crisp

In my house, nothing says summer better than warm blueberries, blackberries, and raspberries sweetened with sugar covered with a buttery, oatmeal and brown sugar topping. We serve it with a scoop – or two – of vanilla ice cream.

Topping

1 cup dry oatmeal

½ cup light brown sugar

½ cup flour

1 tsp cinnamon

¼ tsp nutmeg

¼ cup softened butter

Mix dry ingredients together. Cut in softened butter until mixture is a coarse meal texture. Set aside.

Berry mixture

1 ½ cups blueberries (12 oz)

¾ cup raspberries (6 oz package)

¾ cup blackberries (6 oz package)

½ cup sugar

2 T dry tapioca

2 T flour

Rinse berries and allow to air dry in a sieve. In a large bowl, gently mix the berries with the rest of the ingredients. Pour berry mixture in a greased 1 ½ to 2-quart casserole or 9” pie plate. Cover with the topping mixture.

Bake in a 350-degree oven for 30-40 minutes until topping is golden and berries are bubbling.

Cool to room temperature. Serve with vanilla ice cream.

Farmhouse Buttermilk Coffee Cake

From King Arthur Flour

This old-fashioned brown sugar cake derives much of its delightful texture from buttermilk. The nutty pecans and sugar on top are a perfect complement to the moist cake underneath.

Cake

•  1/2 cup butter – softened to room temperature
• 2 cups light brown sugar
• 2 large eggs
• 2 cups buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups King Arthur Unbleached All-Purpose Flour

Topping

•  6 tablespoons melted butter
• 1 cup light brown sugar
• 1/4 cup milk
• 1/8 teaspoon salt
• 2/3 to 1 cup diced pecans or walnuts

Directions

 Preheat the oven to 350°F. Lightly grease a 9″ x 13″ cake pan.

1. Beat the butter and brown sugar together till smooth.
2. Add the eggs, beating till smooth.
3. Stir in the buttermilk and vanilla extract.
4. Mix together the baking soda, salt, and flour. Add to the wet ingredients and beat until thoroughly combined.
5. Pour the batter into the prepared pan.
6. Bake the cake for 35 minutes. Towards the end of the baking time, prepare the topping.
7. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick but pourable.
8. Top the baked cake with the topping and return to the oven for another 10 minutes.
9. Remove the cake from the oven. The topping will look very runny.

You can eat the cake hot, with the glaze still gooey; or let the cake sit at room temperature for a few hours, by which time the glaze will have set.

Yield: 24 servings.

Lemon Soufflé Cheesecake with Blueberry Topping

I made this yummy, light lemony cheesecake with Quincey, my 14-year-old cousin, to teach her how to crack and separate perfect eggs, make meringue and fold it into the batter. She did well! It was perfect and worth the extra trouble to make. Enjoy!

Ingredients

• 1 1/4 cups graham cracker crumbs
• 2 tablespoons brown sugar, packed
• 1 tablespoon butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 4 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

• 4 large egg whites
• 1/3 cup white sugar

• 3 cups fresh blueberries or frozen blueberries, thawed
• 1/3 cup white sugar
• 1 teaspoon fresh lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9-inch springform pan. Cut an 18-inch square of aluminum foil and wrap around the outside bottom of the pan.
2. To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan.
3. Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
4. To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
5. Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.
6. Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving.
7. To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
8. Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.

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Printed From Allrecipes.com 3/5/2018

Recipe By:  MERRYMOBERRY