Lemon – NYC

Posted on September 2, 2011

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HELLOOOOOO dear readers and friends! Happy September! Its been quite an epic, life-changing, whirlwind of a summer for Haley and me, but we’re back in full force and ready to wow you with our bicoastal treats and witty banter. Did you miss us? We missed all of you!

This challenge is dedicated to the amazing man that is my father, Mr. Michael Stanley Leib. What better way to celebrate one of the most generous, giving, warm-hearted people that I’m blessed to have close to me than with his favorite flavor of dessert – lemon! Tough flavor to bake with (even on Top Chef!) but I’ll face any challenge for that man. Pair this lemon cake with a homemade cherry vanilla ice-cream like I did and you have a dessert fit for a milestone birthday –  and my hero.

Bigbirthday Lemon cake with Lemon Buttercream Icing (adapted from foodtv.com)

  • Ingredients (cake):
  • 2 1/3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/3 cup veggie oil
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon lemon X
  • 2 tablespoons fresh lemon juice
  • 2 large eggs
  • 1 large egg white
  • 1 1/4 cups sugar

Directions:

1. Preheat the oven to 325 degrees. Flour and butter your 9inch round

2. Sift  flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the milk, oil, lemon zest, extract and juice

3. Whisk eggs, whites and sugahh in a large bowl and beat with an electric mixer on medium speed about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.

4. Pour evenly into the pan. Bake about 30 minutes.

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Ingredients (icing)

  • 1 stick butter
  • 2 cups powdered sugar, sifted
  • 1 teaspoon lemon extract
  • 1 lemon, zested

Directions:

1. In the bowl  cream the butter until smooth with an electric mixer.

2. Gradually add the powdered sugar and beat until smooth. Beat in the extract and lemon zest.

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Frost, serve, and enjoy.

Also, a very happy year anniversary to you, my blog partner Haley. It’s been a year for the blog! Can you believe it? That means you’ve been in San Fran too long. NYC says come back now.

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