Glazed Lemon Cake

1/2 Pound (2 sticks) sweet butter, softened

2 cups granulated sugar

3 eggs

3 cups unbleached, all purpose flour, sifted

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 tightly packed tablespoons grated lemon zest

2 tablespoons fresh lemon juice

Lemon Icing (recipe follows)

1. Preheat oven to 375 degrees. Grease a 10 inch tube pan (angel cake pan works)

2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition.

3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.

4. Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour. or until cake pulls away from sides of pan and a tester inserted in the center comes out clean.

5. Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot.

Lemon Icing

1 pound confectioners sugar

8 tablespoons (1 stick) sweet butter, softened

3 tightly packed tablespoons grated lemon zest

1/2 cup lemon juice
Cream sugar and butter. Mix in lemon juice and zest. Spread on warm cake.

Notes:

I don't put all of the glaze on at once because the cake is warm and it will just run off and pool all around. I cool it a bit longer than it says...then I put some glaze on...wait 5 or 10 minutes and put some more on and then wait another 5 or 10 minutes before putting the rest on. Also...it calls for quite a bit of zest, you need 5 to 7 lemons. If you use less zest, it is still good.

submitted by Mary Jorgensen

Lemon-Blueberry Cake

This is really tasty!

CAKE
2c blueberries
2 1/2 c cake flour, divided (a must use for tender cake, worth the purchase!)
1 1/2 t baking powder
1/4 t salt
3/4 c unsalted butter, softened
1 1/2 c sugar
1 T grated lemon peel
3 eggs
1 1/2 t vanilla extract
1 c whole milk
FROSTING
1/2 c unsalted butter, softened
1 T grated lemon peel
1/8 t salt
3 T lemon juice
1 t vanilla extract
3-3 1/4 c powdered sugar
2 c blueberries

1. Heat oven to 350F. Spray 13x9 in baking pan with cooking spray. Toss 2 cups blueberries with 1 T cake flour in small bowl. Whisk remaining cake flour, baking powder and 1/4 t salt in medium bowl.
2. Beat 3/4 c butter, sugar and 1 T lemon peel in large bowl at medium speed 2 minutes or until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Beat in 1 1/2 t vanilla. At low speed, beat in flour mixture in three parts alternately with milk just until blended, beginning and ending with flour mixture. Fold in blueberry mixture. pour into pan.
3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
4. Beat 1/2 c butter, 1 T lemon peel and 1/8 t salt in large bowl at low speed until combined. Slowly beat in lemon juice and 1 t vanilla. Beat in 3 cups of the powdered sugar, adding additional powdered sugar as needed for spreadable consistency.
5. Frost top of cake; sprinkle with 2 c blueberries (Cake can be made 1 day ahead)
12 servings

Dump Cake

1 box yellow cake mix
1 can cherry pie filling
1 can crushed pineapple
2 sticks butter, melted
nuts, coarsely chopped any kind you like
1 carton ice cream, vanilla is best
oven @ 350F
Don't grease the pan! Dump cherries and pineapple (including juice) into pan. Sprinkle nuts and yellow cake mix over the fruits. Pour melted butter on top of all in pan.
Bake 50-60 min, until toothpick inserted comes out clean.
Serve warm with ice cream. Yum
by diana

Carrot Cake

Carrot Cake

¾ cup vegetable oil
2 eggs, beaten
1 1/8 teaspoons vanilla extract
1 ½ cups sugar
1 ½ cups flour
½ teaspoon salt
1 ¼ teaspoons cinnamon
1 ¼ teaspoons baking soda
¾ cup shredded coconut
1 ½ cups shredded carrots
½ cup crushed pineapple

Cream Cheese Frosting

Preheat oven to 350 degrees. Grease a 10-in cake pan. Place a round piece of parchment paper in the bottom of the cake pan.
Mix the oil, eggs, and vanilla on low speed in an upright mixer until well blended. Slowly add the sugar, flour, salt, cinnamon, and baking soda while the mixer is running. Lastly, add the coconut, carrots, and pineapple until just incorporated. Spread mixture in prepared pan. Bake for one hour or until a toothpick stuck in the center comes out clean. Cool the cake. Remove from pan and cut into two layers.

Frost with Cream Cheese Frosting

8 oz cream cheese, room temp
¼ pound butter (1 stick), room temp
1 cup powdered sugar

Blend butter and cream cheese on low speed to eliminate lumps. Add sugar and blend until smooth.

Submitted by Naomi Skye
Sorry the picture of the cake is not that impressive - we ate it before I could get another!

Apple Cake

Apple Cake
　
1 cup vegetable oil
1 ½ cups sugar
½ cup brown sugar
3 large eggs, well beaten
1 tbsp vanilla
2 ½ cups flour
2 tsp baking powder
1 teaspoon ground cinnamon
1 tsp. grated nutmeg
1 tsp. baking soda
1 tsp. salt
3 cups peeled, chopped apples
1 cup chopped pecans (optional)
　
Preheat oven to 350 degrees.　 Generously grease and flour a 10-inch Bundt pan.
　
In a large bowl, mix the oil, sugar, and eggs.　 Add the vanilla.　 Whisk together the flour, baking powder, cinnamon, nutmeg, soda and salt in medium bowl.　 Blend into the oil mixture.　 Fold into the oil mixture.　 Fold in the apples and pecans.　 Pour and scrape the batter into the prepared pan and bake for 55 to 60 minutes　 Cool the cake in the pan for 5 minutes.　 Invert and finish cooling on a rack.　 Drizzle brown sugar icing over the cake.
　
Brown Sugar Icing
　　　　　　　　　　　 1 cup firmly packed light brown sugar
　　　　　　　　　　　 4 tbsp butter
　　　　　　　　　　　 ¼ cup evaporated milk
(I have substituted regular milk but not quite as much)
　　　　　　　　　　　 1 tsp vanilla extract
　
Combine the brown sugar, butter and milk in a small saucepan; bring to a boil, stirring constantly.　 Remove from the heat and stir in the vanilla.　 Beat with a wooden spoon until the icing in cool.　 Drizzle over cake.

Submitted by: Joanna Falk