Tag Archives: cake

lemonade layer cake

DSC_7995

This cake has become a tradition for my mom’s birthday.  If you like lemon desserts, I promise you will love it!

Lemonade Layer Cake:

1 1/3 c. granulated sugar
6 T. butter, softened
1 T. grated lemon rind
3 T. thawed lemonade concentrate
2 tsp. vanilla extract
2 large eggs
2 large egg whites
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 c. fat-free buttermilk (or you can substitute with 1 Tbsp. lemon juice mixed with enough milk to measure up to 1 cup, and let it sit for 5 minutes)

Frosting:

2 T. butter, softened
2 tsp. grated lemon rind
2 tsp.thawed lemonade concentrate
1/2 tsp. vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 c. powdered sugar

Directions:

Preheat oven to 350.

To prepare cake, place first 5 ingredients in a large bowl. Beat with mixer at
medium speed until well blended, about 5 minutes. Add eggs and egg whites, 1 at a time, beating well after each addition.

In a separate bowl, combine flour, baking powder, salt and baking soda with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray. Tap pans once on counter to remove any air bubbles. Bake for 20 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes on a wire rack before removing from pans. Cool cakes completely on wire rack. If baking the cake as cupcakes, bake them for about 20 minutes.

To prepare frosting, place 2 T. butter and the next 4 ingredients (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. Chill 1 hour.

Place 1 cake layer on a plate, spread with 1/2 c. frosting. You can add berry jam on top of this layer if you’d like, or lemon curd (on the jam aisle). Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator (a large bowl works well, that way you won’t smudge the frosting). You can sprinkle the top of the cake with fresh berries before serving and it looks so pretty!

Serves 8-12, or 24 cupcakes.

pear upside down cake

Okay, so I’m really not a big cake fan. I consider myself to be more of a brownie/chocolate chip cookie kind of girl. But, let me tell you, I would choose this cake over brownies any day of the week. This has been a fall favorite at my house for the last 12 years, since I first found the recipe {in the newspaper!}.
You just have to try it! It’s best topped with a soft little cloud of whipped cream, in my opinion.

Pear Upside Down Cake

1/3 c. butter, melted

1 c. brown sugar

3-4 c. sliced pears (fresh or canned)

2 c. flour

2 t. baking powder

2 eggs

1 c. heavy cream

1/2 c. milk

  1. Preheat oven to 350. Pour the melted butter into a 9×13 baking dish, making sure that the sides get buttered as well. Sprinkle with the brown sugar.

  2. Arrange the pears over the brown sugar, fitting tightly together. Set dish aside.

  3. Sift the flour with the baking powder in a mixing bowl and set aside.

  4. In a separate bowl, beat the eggs with the sugar until light. Stir in the flour mixture. Add the cream and milk, mixing well.

  5. Carefully pour the batter into the prepared pan, being careful not to move the pears.

  6. Bake in preheated oven 40 minutes or until cake tests done.

  7. Remove cake from oven and let cool for five minutes before turning out onto a serving plate. Serve with whipped cream or vanilla ice cream.

Pumpkin Babies


The first two are Nina, the last two are Olivia. Look how chubby Nina was compared to little Liv! Speaking of pumpkins…here is a Halloween favorite for you to try.

Really Yummy Pumpkin Cake

1/2 c. butter

1 c. sugar

2 eggs, beaten

2 c. canned pumpkin

1/2 c. milk

1 tsp. soda

2 1/4 c. flour

1/4 tsp. salt

1 Tbsp. baking powder

1 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. nutmeg

Cream together the butter and sugar. Add eggs, pumpkin, and milk and mix to combine. In a separate bowl, sift dry ingredients together, then add to pumpkin mixture and blend just until combined. Bake at 350 degrees in a greased and floured cookie sheet pan for 20 minutes. (It can also be baked in a 9×13 pan for 30-35 minutes, or in cupcake pans for 15-17 minutes).

When cake is cooled, spread frosting on top.


Frosting:

4 oz. cream cheese, softened to room temperature

1/2 c. butter, softened

2 tsp. vanilla

2 c. powdered sugar

Cream together the cream cheese, butter and vanilla. Gradually add the powdered sugar and mix to combine.


{p.s. I think this would be fun to try on cupcakes!}

We’re Off To Blueberry Land



I love summer. The warmth on my face, the cool grass on my toes, the sunlight in the evening, and most of all…the amazing fruit. I really make an effort to put it to use since I only have a couple months to enjoy it while it is in season. Blueberries were on sale a couple weeks ago, so you could say I went a little crazy and tried to make as many blueberry things as possible. Here are some favorite blueberry recipes for you, in case you get your hands on some of those perfect little beauties.

P.S. Blueberries are really good for you by the way, so I don’t see the harm in considering these as healthy recipes…right?


Blueberry Tart (I made this with just blueberries the first time, then I used strawberries and blueberries the next time around…try it, you won’t believe how easy it is.)

Lemonade Layer Cake

Cake:

1 1/3 c. granulated sugar

6 T. butter, softened

1 T. grated lemon rind

3 T. thawed lemonade concentrate

2 tsp. Vanilla

2 large eggs

2 large egg whites

2 cups flour

1 tsp. Baking powder

1/2 tsp. Salt

1/2 tsp. Baking soda

1 c. fat-free buttermilk

(or you can substitute with 1 Tbsp. lemon juice mixed with enough milk to

measure up to 1 cup, and let it sit for 5 minutes)

Frosting:

2 T. butter, softened

2 tsp. Grated lemon rind

2 tsp. Thawed lemonade concentrate

1/2 tsp. vanilla extract

8 ounces 1/3-less-fat cream cheese

3 1/2 c. powdered sugar

1. Preheat oven to 350.

  1. To prepare cake, place first 5 ingredients in a large bowl. Beat with mixer at

medium speed until well blended, about 5 minutes. Add eggs and egg whites, 1 at a time, beating well after each addition.

  1. In a separate bowl, combine flour, baking powder, salt and baking soda with a whisk.

  2. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat well after each addition.

  3. Pour batter into 2 (9 inch) round cake pans coated with cooking spray. Tap pans once on counter to remove any air bubbles. Bake for 20 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes on a wire rack before removing from pans. Cool cakes completely on wire rack. (If baking the cake as cupcakes, bake them for about 20 minutes.)

  4. To prepare frosting, place 2 T. butter and the next 4 ingredients (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. Chill 1 hour.

  5. Place 1 cake layer on a plate, spread with 1/2 c. frosting. You can add berry jam on top of this layer if you want, or lemon curd (it’s next to the jam in the grocery store). Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator (a large bowl works well, that way you won’t smudge the frosting). You can sprinkle the top of the cake with fresh berries before serving and it looks so pretty!

Serves 8-12, or 24 cupcakes.


Blueberry French Toast (sorry, I forgot to take a photo!)

1 loaf rustic French bread
4 eggs
1/2 c. milk
1/4 t. baking powder
1 tsp. vanilla
4 1/2 c. fresh or partially thawed frozen blueberries
1/2 c. sugar
1 T. cornstarch
1 tsp. cinnamon
Slice the bread into 1-inch thick slices. Arrange the bread slices in a single layer in a buttered 9×13 baking dish. Whisk the eggs, milk, baking powder and vanilla until smooth. Pour over the bread, turning to coat completely. Chill, covered, up to 8 hours or overnight. (I’ve skipped the chilling part before and it works just fine too.)

Combine the blueberries, sugar, cornstarch and cinnamon in a bowl and mix well. Spread evenly over the bread slices. Bake at 450 for 20-25 minutes. Garnish with powdered sugar.