Fresh Strawberry Cake

Ingredients

  • 2 1/2 c. cake flour
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 c. butter
  • 1 1/2 c. sugar
  • 2 tbsp. sugar
  • 1 c. strawberry preserves
  • 4 eggs
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. red food coloring
  • 1/2 c. Buttermilk
  • 1 3/4 c. heavy cream
  • 1 1/2 pt. strawberries
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Praline Turtle Cake

Ingredients

  • 1/2 c. butter
  • 1 c. brown sugar
  • 1 can sweetened condensed milk
  • 1 c. chopped pecans
  • 2 c. all-purpose flour
  • 3/4 c. unsweetened cocoa
  • 2 c. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 large 2 large eggs
  • 1 c. sour cream
  • 1/2 c. canola oil
  • 1 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 1/2 c. Fudge Topping
  • 1/2 c. chocolate chips

Lemony Yogurt Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 cup plain whole-milk yogurt
  • 3 large eggs, lightly beaten
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract Confectioners’ sugar, for dusting

Directions

  1. Preheat the oven to 350°. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt. In a bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla. Gradually beat in the dry ingredients until blended.
  2. Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely. Dust with confectioners’ sugar before serving.

Lemon Cake

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

 

For the glaze:
  • 2 cups confectioners’ sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice

The Most Amazing Chocolate Cake

Ingredients

The Most Amazing Chocolate Cake
  • Cutter and flour for coating and dusting the cake pan
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
Chocolate Cream Cheese Buttercream Frosting
  • 1 1/2 cups butter softened
  • 8 oz cream cheese softened
  • 1 1/2 cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7-8 cups powdered sugar
  • About 1/4 cup milk as needed

Sunny Lemon Cake

Ingredients

Lemon Cake:
  • 2 cups flour (all-purpose)
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs (at room temperature)
  • 1 cup buttermilk
  • 1/2 cup butter (unsalted, softened)
  • 1/2 cup margarine
  • 2 teaspoons zest (lemon, finely grated)
  • 1/4 cup lemon juice (freshly squeezed)
  • 1/4 cup lemon-lime soda
  • 1 teaspoon vanilla extract
Fresh Lemon Mousse Filling: (optional)
  • 1/2 cup lemon juice (fresh)
  • 1 cup water (cold)
  • 1 package/2 1/4 teaspoons gelatin (unflavored)
  • 1/2 cup salt (coarse)
  • 1 cup ​cream (heavy whipping, cold)
Fresh Lemon Frosting:
  • 7 ounces cream cheese (softened)
  • 1 cup butter (unsalted, softened)
  • 4 cups sugar (confectioners)
  • 1 tablespoon zest (lemon, finely grated)
  • 1/2 cup lemon juice (freshly squeezed)