Tuesday, June 5, 2012

CAKE

 

INGREDIENTS:
3 sticks salted butter (softened)
5 eggs
3 cups of flour (sifted)
3 cups of sugar
1 tsp vanilla extract
3/4 cups of 7-Up
zest of 3 lemons (my mom's recipe called for 2 tsp lemon extract)
1/3 cup fresh lemon juice.

 

DIRECTIONS:

Preheat oven to 350 degrees.

 

In the bowl of a standing mixer, cream together butter and sugar until pale and fluffy. Add in eggs one at a time. Add in vanilla and lemon zest. Then flour and lemon juice. Slowly fold in 7-up and lemon zest. Mix a little more.

 

Butter and flour the mini bunt pan. Fill the bunts 3/4 of the way. Bake for 15-20 min or until toothpick inserted in the center comes out clean.

 

If you have left over batter refrigerate and then remix the batter again before baking another set.

 

 

GLAZE

 

INGREDIENTS:
1 1/2 confectioners sugar (sifted)
2 tablespoons of lemon jucie.

 

DIRECTIONS:

Whisk together. Can add more lemon juice, warm water or more confectioners sugar until desired consistency. Taste as you go... the glaze can get too lemony.

 

 

ICING

 

INGREDIENTS:
1 tub (8 oz.) Cool Whip topping thawed
2/3 cup powered sugar
2/3 cup sour cream

 

DIRECTIONS:

Mix sour cream and powered sugar in a medium bowl until well blended. Gently stir in whipped topping.

 

I made the mistake of mixing the icing with my stand mixer and it got really thin. But if you let it stand for awhile it'll thicken up.

 

I piped the icing on and topped with a sliced strawberry.

 

Makes about 36 bunts.

 

 

ENJOY!

 

--Jeanee, from Dirty Laundry

 

 

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