You can make this icing a day before you need it. Just blanket the surface with a dampened paper towel, cover the bowl with plastic wrap, and place in the refrigerator.
Lady Bird Johnson’s Famous Lemon Cake
Lady Bird Johnson was born Claudia Alta Taylor (December 22, 1912 to July 11, 2007) in Karnack, Texas. She was named for her mother’s brother Claud, but while a baby her nurse commented that she was “purty as a ladybird.” A ladybird is a brightly colored beetle. This nickname replaced her actual first name for her entire life. Her family called her Lady and her husband called her Bird, which was the name she used on her marriage license. Lady Bird Johnson was a lifelong advocate for beautifying the nation’s cities and highways. She is responsible for the Highway Beautification Act and is quoted as saying, “Where flowers bloom, so does hope.” Here is Mrs. Johnson’s recipe for her Famous Lemon Cake
INGREDIENTS
3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
1 Teaspoon Grated Lemon Rind
1 Teaspoon Lemon Juice
Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool completely before frosting. Serves 6
Lemon Icing
2 Cups Confectioners’ Sugar
1/4 Cup Softened Butter
Grated Rind Of 1 Lemon
2 Teaspoons Cream (Or More For Spreading Consistency)
Combine the confectioners’ sugar, butter and grated lemon rinds and beat. Add the cream until desired consistency.
Lemon Cake With Nutella Cream Cheese Frosting
What can I say? This cake is delicious!
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/2 Cup Butter
1 1/4 Cups Sugar
3 Eggs
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 Teaspoons Lemon Extract
Preheat your oven to 350° F. Grease and flour a Bundt cake pan and set aside. In a large size bowl, combine the flour, salt, sugar and baking powder. Add the milk, butter, eggs and vanilla and lemon extract. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 35 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 20 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Frost with Nutella Cream Cheese Frosting. Serves 8
Nutella Cream Cheese Frosting
INGREDIENTS
1 Cup Nutella Spread
8 Ounces Cream Cheese
1/2 Cup Butter
1/2 Cup Powdered Sugar
Let the cream cheese, Nutella and butter sit in a bowl at room temperature for about an hour or until softened. Beat with a mixer. Add the vanilla extract. Beat until fluffy. Slowly add the powdered sugar. Keep on beating until you get a very smooth texture. Frost your cooled cake.
Banana Pumpkin Pie Cupcakes
If you want a cupcake that will please a crowd then look no further. These cupcakes are great as a snack or for dessert.
INGREDIENTS
1/2 Cup Softened Butter
1 Cup Sugar
2 Eggs
3 Medium Mashed Ripe Bananas
1/4 Cup Buttermilk or Sour Milk
3 Teaspoons Vanilla Extract
2 Teaspoons Pumpkin Pie Spice
2 Cups Cake Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/8 Teaspoon Kosher Salt
Frosting:
2 Cup Confectioners’ Sugar
1/2 Cup Softened Butter
2 Teaspoons Vanilla Extract
3 Tablespoons Milk
Preheat your oven to 350° F. In a large size bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Beat well after each egg is added. Add the mashed bananas, buttermilk, vanilla and pumpkin pie spice. Beat well. In a medium size bowl combine the cake flour, baking powder, baking soda and kosher salt. Gradually add the flour mixture to the wet mixture. Mix well. Pour the batter into paper lined muffin cups two thirds full. Bake for 20 minutes until done. Remove from the oven and cool for 10 minutes on a wire rack. Remove from the muffin cups and let cool completely on wire racks. For the frosting: In a large size bowl, beat the confectioners’ sugar and butter until fluffy. Beat in the vanilla and the milk. Pipe the frosting over the cupcakes. Makes 1 1/2 dozen
Banana Cake
I like making this cake when I have those leftover overripe bananas. If you like the taste of banana then you’ll love this cake!
INGREDIENTS
1/2 Cup Butter
1 Cup Mashed Banana
1 Cup Buttermilk or Sour Milk
4 Eggs
2 Teaspoons Vanilla Extract
1 Teaspoon Rum
2 Cups Brown Sugar
2 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
Preheat your oven to 350° F. In a large size bowl mix together the first seven ingredients. Mix well. You will love the smell. Next, mix the flour, baking powder, baking soda and salt in a medium size bowl. Add the flour mixture to the sugar mixture. Stir. Grease and flour two round metal cake pans. Pour the batter into the prepared pans and bake for 30 minutes until golden brown. Remove from the oven and let cool until the cakes are completely cool. Remove from the pans and place the bottom layer onto a cake plate. Frost the top of the bottom layer of the cake with cream cheese frosting. Place the second cake on top of the frosted bottom layer. Finish by frosting the top and sides. Serves 8
**To Make Sour Milk: Mix 3/4 Cup milk and 1/4 Cup lemon juice. Let sit for about 5 minutes before using.
Cream Cheese Frosting
INGREDIENTS
1 Package Cream Cheese
1/2 Cup Butter
2 Teaspoons Vanilla Extract
2 Teaspoons Lemon Juice
2 Cups Powdered Sugar
Let the cream cheese and butter sit in a bowl at room temperature for about an hour or until softened. Then beat with a mixer. Add the lemon juice and vanilla extract. Beat until fluffy. Slowly add the powdered sugar. Keep on beating until you get a very smooth texture. Frost your cooled cake.
Victoria’s Carrot Cake
If you’ve never eaten my Carrot Cake then you are in for a real treat. I rarely share this recipe and have had people beg me over the years to make my Carrot Cake for various occasions. Now you can make my cake in your own home.
INGREDIENTS
5 Lightly Beaten Eggs
2 Cups Sugar
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 1/2 Cups Finely Shredded Carrots
3/4 Cup Olive Oil
2 Tablespoons Vanilla Extract
Cream Cheese Frosting
Preheat your oven to 350° F. Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature. Prepare two 8×1 1/2 inch round cake pans (grease well). In a large size bowl stir together the flour, surgar, baking powder, cinnamon, salt and baking soda. In a separate large bowl combine the eggs, carrots, oil and vanilla. Slowly add the egg mixture to the flour mixture and stir until combined, but don’t over mix. Pour the batter evenly into the two greased cake pans. Bake for 35 minutes until done. Remove the cake pans from the oven and let them cool on wire racks for 10 minutes. Remove the cake from the pans and allow the cake to completely cool on the wire racks. Assemble and frost the middle, sides and top with cream cheese frosting. Cover and store the cake in the fridge for up to 3 days. Serves 12
Cream Cheese Frosting
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
3 Tablespoons Vanilla Extract
7 Cups Powdered Sugar
In a large size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy. Slowly beat in the powdered sugar. Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency. If you need more powdered sugar feel free to add more. Makes about 4 cups.
Super Moist Chocolate Layer Cake
INGREDIENTS
1/2 Cup Softened Butter
2 Cups Sugar
5 Eggs (Room Temperature)
3 Tablespoons Vanilla Extract
4 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate
2 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoons Kosher Salt
1 1/2 Cups Buttermilk or Sour Milk
Preheat your oven to 325° F. In a large size bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted chocolate. In a separate bowl combine the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Place in the oven and cook for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.
Chocolate Frosting:
1 Cup Softened Butter (2 Sticks)
8 Ounces Softened Cream Cheese
2 Tablespoons Vanilla Extract
3 Cups Powdered Sugar
2 Tablespoons Milk or Cream
3 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate
In a large size bowl combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the powdered sugar and beat at a low speed. Stir in the milk and melted chocolate. Beat until fluffy. Place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting and frost the top layer and sides. Serves 10
Strawberry & Rhubarb Compote
Strawberries & rhubarb were meant to be together. The sweet, juicy berries mellow the tart, slightly astringent rhubarb. While there is nothing wrong with the traditional pie, I decided to make a sweet, jam-like, easy compote that is perfect for serving over pound cake or any cake for that matter. You can also serve it topped with ice cream or stirred into yogurt or oatmeal. The compote will keep, covered and refrigerated, for up to one week.
INGREDIENTS
1 Pound Hulled & Chopped Strawberries (3 Cups)
1 Cup Sugar
1 Tablespoon Lemon Juice
1 Pound Sliced ¼ Inch Thick Rhubarb
¼ Teaspoon Kosher Salt
2 Tablespoons Water
In a medium size bowl, toss the strawberries with ½ cup sugar and lemon juice. Next, transfer the strawberry mixture to a small nonreactive pan. Bring to a simmer over a medium heat. Cook for 3 minutes and stir often. Remove the strawberries and place them into a small bowl. Set aside. Meanwhile, in another small pan over a medium low heat, combine the rhubarb and remaining sugar, salt and the water. Simmer for 6 minutes, stirring often, until the sugar is dissolved and the rhubarb is almost tender. Using a slotted spoon, transfer the rhubarb to the bowl with the strawberries and combine. Finally, transfer the strawberry & rhubarb mixture to a medium size pan and cook for 10 minutes over a medium low heat. Remove from the heat and transfer compote to a bowl and let cool for 45 minutes until the compote comes to room temperature. Serve over cake, ice cream, yogurt or oatmeal. Makes 4 cups.
Chocolate Ganache
This frosting is so easy to make and quite versatile. You can even dip strawberries into it.
INGREDIENTS
9 Ounces Chopped Bittersweet Chocolate
1 Cup Heavy Cream
1 Tablespoon Dark Rum (Optional)
In a medium size bowl place the chopped chocolate. Heat the heavy cream in a small saucepan over a medium heat. Bring the cream just to a boil. Make sure to watch very carefully. When the cream has come to a boil pour it over the chopped chocolate. Whisk until nice and smooth. Stir in the rum if you like. Allow the ganache to cool slightly before pouring over your cake. Always start at the center of the cake and work outward. If you want a fluffy frosting or chocolate filling just allow it to cool until thick and then whip with a whisk or electric mixer until light and fluffy. Makes 2 Cups.
Chocolate Butter Frosting
INGREDIENTS
¾ Cup Softened Butter (1 ½ Sticks)
2 Cups Confectioners’ Sugar
1 Teaspoon Vanilla Extract
4 Squares (4 ounces) Semisweet Chocolate – Melted & Cooled
2 Squares (2 ounces) Unsweetened Chocolate – Melted & Cooled
In a large bowl, with a mixer at low speed, combine butter, vanilla and confectioners’ sugar. Mix until almost combined. Next add the semisweet and unsweetened chocolates. Increase the speed to high, beat frosting until light and fluffy which should be for about one minute. Makes about 2 ½ cups
