To celebrate the end of summer, I decided to do a little baking with one of Cowboy’s absolute favorite flavors – lemon! I came across a recipe for lemonade cake in a recent issue of Cooking With Paula Deen. And let’s be honest, nine times out of 10 her recipes turn out yummy. Could it possibly be the oodles of butter? Most definitely, but for the occasional splurge, who says you can’t have a little fun?
Here are my notes on this lemony delight.
The Recipe: Lemonade Cake
- I made the cake exactly as directed with one exception, I only added 1/2 tablespoon of lemon zest. My lemons were tiny, and it was all I could eek out. It was still lemony good, so I don’t think I missed anything.
- For the icing, I added 2 tablespoons of milk to get the consistency I wanted, as well as to take a smidge of the tartness out.
- The finished product was quickly gobbled up at the farm. The cake was perfect, slightly dense and super moist. But the icing was a little sweet for me. Admittedly, I’m a cake girl, but Cowboy is an icing guy and he gave it a thumbs up. I think I might try it with a vanilla icing next time.
- A couple of baking notes:
- I buttered and floured my cake pan to prep it. But like my mama taught me, I also cut a piece of wax paper to fit in the bottom of the pan. This ensure it pops right out, but of course be sure to remove the wax paper!
- When adding my eggs to the mixer, I crack them into a small mason jar and then add them to the batter. And yes, I learned this the hard way, as I cracked an egg and all of its eggshell glory into batter once while the paddle attachment was mid mix. And let’s face it, that just makes quick work of the eggshell, and then your entire batter is crispy, crunchy, ruined. It’s easiest just to avoid this with a little extra step.
I’d love to hear what you think of this recipe, so give it a try and share your thoughts.