Lemonade Layer Cake

This was a yummy summer cake.  We enjoyed it very much.  

Lemonade Layer Cake
from Cooking Light

Yield:  16 servings/slices

Ingredients:

Cake:

1-1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/4 cups fat-free buttermilk
Cooking spray

Frosting:

2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3 less fat cream cheese
3-1/2 cups powdered sugar

Preparation:

Preheat oven to 350 degrees.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until, well blended (about 5 minutes).  Add eggs and egg whites one at a time, beating well after each addition.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, salt and baking soda; stir well with a whisk.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.  Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean.  Cool in pans 10 minutes on a wire rack; remove from pans.  Cool completely on a wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.  Add powdered sugar, and beat at low speed just until blended (do not overbeat).  Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting.  Top with remaining cake layer.  Spread remaining frosting over top and sides of cake.  Store cake loosely covered in the refrigerator.

Enjoy!

The Creative Cook

Belgian-Style Yeast Waffles

I finally decided to try making Belgian waffles with yeast.  I had never tried it before but I figured it was about time.  This is a classic yeasted waffle recipe from King Arthur Flour's website.  These waffles turned out great.  Everyone enjoyed them.  I will definitely make them again.

Belgian-Style Yeast Waffles

1-1/2 cups lukewarm milk (Buttermilk)
6 tablespoons butter, melted
2 to 3 tablespoons maple syrup, optional
3/4 tablespoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
1-1/2 teaspoons instant yeast

Directions:

1.  Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.

2.  Stir to combine; it's OK if the mixture isn't perfectly smooth.

3.  Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble.  You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.

4.  Preheat your waffle iron.  Spray with non-stick cooking spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron.  Close the lid and bake for the recommended amount of time, until the waffle is golden brown.

5.  Serve immediately, or keep warm in a 200 degree F oven.  Serve with berries and whipped cream, if desired.

Yield:  about 4 Belgian-style (deep-pocket) 7" round waffles.

Enjoy!

The Creative Cook