Buttermilk cake with lemon frosting
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Buttermilk cake with lemon frosting
  Lemon    Frosting    Cakes  
Last updated 6/12/2012 1:11:36 AM. Recipe ID 39159. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Buttermilk cake with lemon frosting
 Categories: Cake
      Yield: 8 Servings
 
      4 lg Egg yolks
    2/3 c  Buttermilk
  1 1/2 ts Vanilla
      2 c  Sifted cake flour
      1 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
      8 tb Unsalted butter; softened

MMMMM-----------------CLASSIC LEMON BUTTERCREAM----------------------
      6 lg Egg yolks
      1 c  Sugar
    1/4 c  Water
    1/4 c  Freshly squeezed lemon juice
      2 c  Unsalted butter; softened
    1/4 ts Lemon extract
 
  From: Sandal@aol.com
  
  Date: 20 Oct 1995 10:08:36 -0500 Buttermilk imparts a slightly tangy
  and rich flavor to butter cake, although it is actually lower in
  cholesterol than whole milk. This cake is delicious with softly
  whipped creme fraiche and ripe peaches. I also like to bring it plain
  to picnics and serve it with windfalls of fresh wild berries.
  
  One 9-inch by 2-inch cake pan or 9-inch springform pan, greased,
  bottom lined with parchment or wax paper, and then greased again and
  floured.
  
  Preheat the oven to 350 deg F.  In a medium bowl lightly combine the
  yolks, 1/4 of the buttermilk, and vanilla.
  
  In a large mixing bowl combine the dry ingredients and mix on low
  speed for 30 seconds to blend. Add the butter and remaining
  buttermilk. Mix on low speed until the dry ingredients are moistened.
  Increase to medium speed (high speed if using a hand mixer) and beat
  for 1 1/2 minutes to aerate and develop the cake's structure. Scrape
  down the sides. Gradually add the egg mixture in 3 batches, beating
  for 20 seconds after each addition to incorporate the ingredients and
  strengthen the structure. Scrape down the sides.
  
  Scrape the batter into the prepared pan and smooth the surface with a
  spatula. The pan will be about 1/2 full. Bake 30 to 40 minutes or
  until a tester inserted near the center comes out clean and the cake
  springs back when pressed lightly in the center. The cake should
  start to shrink from the sides of the pan only after removal from the
  oven.
  
  Let the cake cool in the pan on a rack for 10 minutes. Loosen the
  sides with a small metal spatula and invert onto a greased wire rack.
  To prevent splitting, reinvert so that the top is up and cool
  completely before wrapping airtight. FINISHED HEIGHT: 1 1/2 inches at
  the sides and 2 inches in the middle. STORE: Airtight: 3 days room
  temperature, 5 days refrigerated, 2 months frozen. Texture is most
  perfectly moist the same day as baking. COMPLEMENTARY ADORNMENTS: A
  simple dusting of powdered sugar. One recipe: Lemon Buttercream.
  Creme fraiche topped with peach slices. SERVE: Room temperature.
  
  Classic Lemon Buttercream: To acheive a truly lemon flavor, it is
  necessary to use both fresh lemon juice and lemon extract (actually
  the pure oil of lemon). Lemon juice alone is too bitter.  Makes 4
  cups (enough to fill and frost two 9-inch by 1 1/2-inch layers or
  three 9-inch by 1-inch layers)
  
  Have ready a greased 1-cup heatproof glass measure near the range.
  In a bowl beat the yolks with an electric mixer until light in color.
  Meanwhile, combine the sugar, water, and lemon juice in a small
  saucepan (preferably with a nonstick lining) and heat, stirring
  constantly, until the sugar dissolves and the syrup is boiling. Stop
  stirring and boil to the soft-ball stage (238 deg F.). Immediately
  transfer the syrup to the glass measure to stop the cooking.
  
  If using an electric hand-held mixer, beat the syrup into the yolks
  in a steady stream. Don't allow syrup to fall on the beaters or they
  will spin it onto the sides of the bowl. If using a stand mixer, pour
  a small amount of syrup over the yolks with the mixer turned off.
  Immediately beat at high speed for 5 seconds. Stop the mixer and add
  a larger amount of syrup. Beat at high speed for 5 seconds. Continue
  with the remaining syrup. For the last addition, use a rubber scraper
  to remove the syrup clinging to the glass measure. Continue beating
  until completely cool.
  
  Gradually beat in the butter and lemon extract. Place in an airtight
  bowl. Bring to room temperature before using. Rebeat if necessary to
  restore texture. STORE: 6 hours room temperature, 1 week
  refrigerated, 8 months frozen. POINTERS FOR SUCCESS: To prevent
  crystallization, do not stir after the syrup comes to a boil. To keep
  the temperature from rising, remove the syrup from the pan as soon as
  it has reached 238 deg F. Don't allow the syrup to fall directly on
  the beaters as it will spin the syrup around the sides of the bowl.
  Using a hand held beater makes this easier. FROM: The Cake Bible by
  Rose Levy Beranbaum
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 39159 (Apr 03, 2005)

[an error occurred while processing this directive]