December

December

November 18, 2010

Lemon Loves!


The Maine House is celebrating....an anniversary! This is Estelle's favorite "go-to" cake for special birthdays and anniversaries. And the lemon cookies....so easy-breezy!!

When I offered my husband a piece of this lemon cake after dinner one night, he said with a grin, This is incredible!!  Here it is....lemon white chocolate (the unexpected secret ingredient), and all. This is just the delicious sort of cake to serve on birthdays and special occasions like wedding anniversaries and baby christenings . Lemon curd is sandwiched between white chocolate layers and all is covered with a lemon—flavored white chocolate frosting. Be still my heart..................







Lemon White Chocolate Anniversary Cake
6 ounces white chocolate, coarsely chopped
1 package (18.25 ounces) plain white cake mix
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 cup store-bought lemon curd (half of a 10-ounce jar)

Solid vegetable shortening for greasing the pans

Flour for dusting the pans


Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
 Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth.
 Place the cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon zest in a large mixing bowl. Pour in the slightly cooled white chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
 Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

 Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting (recipe follows).


 Place one cake layer, right side up, on a serving platter. Spread the top with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with frosting.
Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store it, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Anniversary Gift from Darling


Lemony White Chocolate Cream Cheese Frosting
6 ounces white chocolate, coarsely chopped
1 package 8 ounce package of cream cheese, softened to room temperature
4 tablespoons butter, softened to room temperature
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
3 cups confectioners' sugar, sifted


 Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.

 Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the lemon juice, lemon zest, and melted white chocolate, and blend on low speed until just combined, 30 seconds. Add the confectioners' sugar and blend on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute or more.

Lemon Cake Cookies
1 pkg. Lemon Supreme cake mix (Estelle's likes Duncan Hines)
1/3 cup vegetable oil
2 eggs
1 tbsp. lemon juice
1 cup powdered sugar
2 tbsp. lemon juice
1 tsp. lemon zest

Mix cake mix, oil, eggs, and 1 tablespoon lemon juice together. Dough will be very stiff.
Drop dough on ungreased cookie sheet. Bake at 350 degrees F for 12-14 minutes.
While cookies are baking, make glaze: mix powdered sugar, 2 tablespoons lemon juice, and lemon zest together in small bowl. Let cookies cool for 1 minute, then top with glaze

White Anniversary Roses from Darling

"Love has nothing to do with what you are expecting to get --
only with what you are expecting to give --
 which is everything." -- Katherine Hepburn

Happy Anniversary






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