daranaco Posted 26 Aug 2008 , 3:21am

Is everyone ready for the CCCC recipe #2?! After the huge success GrandmaG had with her delicious carrot cake cupcakes, I can only hope to do as well!

I found this recipe on Food Network and thought it sounded great. Plus it received a lot of good reviews. It will need to be adapted for cupcakes. You can view the original recipe here
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html


LEMON CAKES (half recipe)
Copyright 2001, Barefoot Contessa Parties!


1/4 pound (1 stick) unsalted butter at room temperature
1 1/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
4 tsp grated lemon zest lightly packed (3 to 4 large lemons - Use only fresh lemons and lemon juice)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature
1/2 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F.

Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 Tbl lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/4 cup granulated sugar with 4 Tbl lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

FRESH LEMON CREAM CHEESE FROSTING

8oz cream cheese at room temp
8 tbls butter at room temp
3 cups confectioners sugar, sifted
2 tbls fresh lemon juice
1 tbls grated lemon zest (approx. 1 lemon)

Mix cream cheese and butter together until well blended. Add confectioners sugar slowly. Mix in lemon juice and zest.


As recipe contributor this week I get to decide how long we have until the next recipe is submitted. I think we should have 2 weeks to test this recipe. So, the next recipe will post on Tuesday, September 9th.

Iâve been given the challenge of selecting the next recipe contributor. To do this, Iâve decide to ask all those who are interested to PM me with a number between 1 and 1000 before midnight on Thursday August 28th. Iâve chosen a number (which I have shared with Grandma G, just to keep things fair). The person closest to the number will be the next recipe contributor!

Happy Baking!

129 replies
paddlegirl14 Posted 26 Aug 2008 , 4:26am

I like lemon cakes. I am very excited about these, as soon as I do the others!!! Time just ran away this weekend.

AKA_cupcakeshoppe Posted 26 Aug 2008 , 6:09am

I would love to join this but cream cheese and lemons are too expensive where I'm from. although i am such a big fan of anything lemon-y. i hope you would post pictures of your cupcakes so I can drool while looking at them icon_smile.gif

Meemawfish Posted 26 Aug 2008 , 11:53am

Oh these sound delicious too. I will make some as soon as I get a chance. Thanks, icon_biggrin.gif

GrandmaG Posted 26 Aug 2008 , 11:59am

Can't wait to try it Daranco!
Cupcakes, where do you live that cream cheese is expensive?

acookieobsession Posted 26 Aug 2008 , 12:31pm

6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature

Is this a typo? Do you mean 6 tablespoons?

Thks...I've been lurking, but I LOVE LEmon. And I LOVE to test....

Julia

GrandmaG Posted 26 Aug 2008 , 12:52pm
Quote:
Originally Posted by acookieobsession

6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature

Is this a typo? Do you mean 6 tablespoons?

Thks...I've been lurking, but I LOVE LEmon. And I LOVE to test....

Julia



It might just be easier to click on her Food Network link and print the recipe out. icon_smile.gif

frstech Posted 26 Aug 2008 , 1:06pm

daranaco, I am so on this recipe!! I love anything with lemon. Thanks for the thread early, I didn't want to wait till Friday icon_cry.gif

Dawn

daranaco Posted 26 Aug 2008 , 1:16pm
Quote:
Quote:

6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature




---This is a typo!!---

It should be 6 tablespoons, not cups! I cut the recipe in half because it makes a lot of cake. When I did, I forgot to erase "cups."

Thank you so much acookieobsession for pointing this out!

frstech Posted 26 Aug 2008 , 1:26pm

may I ask where the icing recipe came from??

Melvira Posted 26 Aug 2008 , 1:44pm

daranaco, excellent choice! You can't go wrong with lemon!! One quick question... you said to modify for cupcakes... is the version you typed out modified for such or what would we need to do?? Thanks for helping a dummy!!

daranaco Posted 26 Aug 2008 , 1:46pm
Quote:
Originally Posted by frstech

may I ask where the icing recipe came from??


To be honest I'm not exactly sure. I have a large Word file where I cut and paste recipes that I want to try. It's definitely from somewhere on CC but I have no clue where it came from. Could it be yours?

daranaco Posted 26 Aug 2008 , 1:48pm
Quote:
Quote:

One quick question... you said to modify for cupcakes... is the version you typed out modified for such or what would we need to do??




The cooking time will need to be adjusted. That should be it since I've already halved the recipe.

GrandmaG Posted 26 Aug 2008 , 1:50pm

We don't want to forget to post a link for each previous CCCC threads to the new ones! icon_smile.gif
http://forum.cakecentral.com/modules.php?name=Forums&;file=viewtopic&t=600308&postdays=0&postorder=asc&&start=0

Melvira Posted 26 Aug 2008 , 2:06pm
Quote:
Originally Posted by daranaco

The cooking time will need to be adjusted. That should be it since I've already halved the recipe.




Oh, ok!! Just making sure! I didn't want to screw it up right from the get-go! Hahaha!

AKA_cupcakeshoppe Posted 26 Aug 2008 , 3:09pm
Quote:
Originally Posted by GrandmaG


Cupcakes, where do you live that cream cheese is expensive?



In the philippines. icon_smile.gif it's relatively expensive here, not an everyday thing, you can only find it in specialty stores, especially in the small city i live in. i lvoe cream cheese so when i buy it, i tend to just eat it in fear of having a recipe turn out wrong LOL

sorry for the OT. icon_biggrin.gif

Melody25 Posted 26 Aug 2008 , 6:58pm

Oh yay Lemon! I never got a chance to make the carrot ones. I wonder if I have everything to make these even though I know that I have no cream cheese right now... Hmmmm

frstech Posted 26 Aug 2008 , 7:08pm
Quote:
Originally Posted by daranaco

Quote:
Originally Posted by frstech

may I ask where the icing recipe came from??

To be honest I'm not exactly sure. I have a large Word file where I cut and paste recipes that I want to try. It's definitely from somewhere on CC but I have no clue where it came from. Could it be yours?




No it definately isn't mine icon_redface.gif Just was curious is all, just sounds deliteful and seems absolutely perfect for this recipe.

Dawn

jovigirl Posted 26 Aug 2008 , 7:48pm

yummy icon_lol.gif
tx thumbs_up.gif

suz3 Posted 26 Aug 2008 , 9:14pm

Lemon is my absolute fav. YEAH!!!!

suz3 Posted 26 Aug 2008 , 9:30pm

Oh yeah, I forgot to ask-about how many cuppies does this make?

daranaco Posted 26 Aug 2008 , 10:17pm
Quote:
Originally Posted by suz3

Oh yeah, I forgot to ask-about how many cuppies does this make?


I don't know yet. I plan to make them tomorrow so I'll post the amount.

Melvira Posted 26 Aug 2008 , 10:17pm

You guys are killing me... I have to wait until Saturday to make them so they are fresh for church Sunday... how am I supposed to wait that long?? Sheesh!

frstech Posted 27 Aug 2008 , 1:26pm
Quote:
Originally Posted by Melvira

You guys are killing me... I have to wait until Saturday to make them so they are fresh for church Sunday... how am I supposed to wait that long?? Sheesh!




I hear ya, I may not even be able to get to them this weekend! icon_cry.gif

Quick question, can I use margarine in the icing recipe or will it detract from the cuppy recipe too much seeing as how it has butter in it?? If I have to use butter in the icing recipe, does it need to be salted or unsalted??

frstech Posted 27 Aug 2008 , 8:10pm

Did I stump everyone with my question??

Melvira Posted 27 Aug 2008 , 8:19pm

Oh, sorry!

I would not suggest margarine as it would have a margarine taste. Does that make sense? Butter has a better flavor. You can use either type of butter, different people will tell you different reasons to use the different types! icon_rolleyes.gif Some people think the salted butter is rank, some people think the unsalted is nasty! Whatever you do, if you use the unsalted, use a pinch of salt. If you use salted, be careful about using salt. Either way will taste good!!

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