Aside from spending very little time writing nowadays, I also hardly keep up with reading other blogs which means I miss out on reading awesome things like this: Hot Chocolate on a Stick!
What is there to do when your wife is out on a Friday night? The only answer I could think of is sit at home with a glass of wine, a chocolate caramel bar and write about the late night cake baking that went on last Friday night when put in the same situation. I started around 9:30PM and everything was done about an hour and a half later. I was inspired to do this because I was recently given a bag of lemons (and limes) and needed to do something about it, nothing of which involved making a joke about life giving you lemons. My mom would bake lemon cake all the time when I was a kid, so with an idea, and a bag of lemons, I set forth. Who knew that lemon cake barely uses lemons at all, hm?
Glazed Lemon Cake
Original Recipe from Canadian Living
Ingredients
1 cup butter, softened
2 cups sugar
4 eggs
2 tbsp lemon rind, grated
1 tsp vanilla
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1-1/4 cups milk (I only had soy milk, worked fine...or maybe that's what made it awesome?)
Glaze
1/2 cup icing sugar
2 tsp lemon rind, grated
1 tbsp lemon juice
Preparation
Preheat oven to 350 F (180 C)
In a large bowl, beat butter with sugar, until light and fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt. Using wooden spoon, stir into butter mixture alternating with milk, making 3 additions of flour mixture and 2 of milk.
Pour batter into greased and floured 10-inch (3L) bundt pan. Bake in centre of oven for 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack to cool.
Glaze: In bowl, whisk together icing sugar, lemon rind and juice. Drizzle over top of cake.
Last Friday night, we thought of what to make.
So we baked ourselves a cake.
What is there to do when your wife is out on a Friday night? The only answer I could think of is sit at home with a glass of wine, a chocolate caramel bar and write about the late night cake baking that went on last Friday night when put in the same situation. I started around 9:30PM and everything was done about an hour and a half later. I was inspired to do this because I was recently given a bag of lemons (and limes) and needed to do something about it, nothing of which involved making a joke about life giving you lemons. My mom would bake lemon cake all the time when I was a kid, so with an idea, and a bag of lemons, I set forth. Who knew that lemon cake barely uses lemons at all, hm?
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| Even Gillian who isn't a big fan of lemon, loved this cake. |
Glazed Lemon Cake
Original Recipe from Canadian Living
Ingredients
1 cup butter, softened
2 cups sugar
4 eggs
2 tbsp lemon rind, grated
1 tsp vanilla
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1-1/4 cups milk (I only had soy milk, worked fine...or maybe that's what made it awesome?)
Glaze
1/2 cup icing sugar
2 tsp lemon rind, grated1 tbsp lemon juice
Preparation
Preheat oven to 350 F (180 C)
In a large bowl, beat butter with sugar, until light and fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt. Using wooden spoon, stir into butter mixture alternating with milk, making 3 additions of flour mixture and 2 of milk.
Pour batter into greased and floured 10-inch (3L) bundt pan. Bake in centre of oven for 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack to cool.
Glaze: In bowl, whisk together icing sugar, lemon rind and juice. Drizzle over top of cake.
Last Friday night, we thought of what to make.
So we baked ourselves a cake.