Friday, March 6, 2009
It's my dad's birthday today and of course that gives me a reason to bake. Dad's not a huge chocolate fan, his tastes lean more towards lemon or coconut. Well we have had coconut cake lots over the years as this is my mom's specialty, so this year I went for lemon. I had an idea of what I wanted, a light, moist cake with a nice crumb and subtle lemon flavor, filled with lemon curd, and topped with lemon cream cheese frosting. Don't ask me why, but this is just what I had in my head. So I searched and searched for the right recipe, and ended using a cake recipe from Country Living, a lemon curd recipe from Martha and my own lemon cream cheese frosting recipe. I love the texture and flavor that the cake recipe has, it's just what I had in mind, a nice big impressive cake. The lemon curd is a beautiful recipe, it comes out so pretty and I think I may try to make some to jar and gift with scones. The only thing I would change is to maybe add a little more lemon zest and sugar, I really like a sweet, lemony curd. The frosting is pretty standard and I will of course give you the recipe. I'm just really amazed that I managed to get this cake done, Sweets was out of school today and for some reason the kiddos have decided to fight non-stop since waking. It's midday and I'm already exhausted, so glad that my husband is leaving work early today so we can go to dinner with my parents. I'm ready for the weekend!
Last but not least, I just want to give everyone a little tip involving bread machines, make sure you put it far back on the counter when using it, mine took a flying leap off of the counter yesterday while I was making dough. It managed to take all of my knifes off of the counter with it, and my chef's knife shattered, so I'm off today to purchase a new one. In light of my beloved bread machine almost coming to a disastrous end I've decided that she needs a name. I'm thinking Stella, but if you have any better suggestions let me know.
Lemon Cream Cheese Frosting:
2- 8oz. boxes of cream cheese, softened
6 c. confectioners sugar
3 tbs. butter, softened
2 tsp. lemon extract or more to taste
Cream the cream cheese with the butter until soft and creamy. Add the lemon extract. Add the confectioners sugar 1 c. at a time. Add any food coloring if you want to tint the icing. I used sky blue for part of mine and left the rest uncolored for decorating.