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Tag Archives: Dirty Laundry

  • 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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