“It is probable that the lemon is the most valuable of all fruit for preserving health.”

By: musicisfoodoflove

Sep 01 2010

Category: Recipes

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Aperture:f/2.8
Focal Length:5.8mm
ISO:3
Shutter:1/59 sec
Camera:Canon PowerShot SD600

-Maud Grieve: ‘A Modern Herbal’ (1931)

Hey everyone!  So I finally made it to Oberlin….got here on the 24th, and somehow had this urge to practice/play music!  To me, Oberlin is such an inspiring and beautiful place, so being here makes me work harder than any other place in the entire world.  I’ve started practicing like 4 hours a day, and I have never felt better in my entire life!!  In addition to my classical life, my bluegrass band, The Black River Belles, has finally reunited after 3 months of being apart!  Our first rehearsal was a lot of fun; we had about 10 or so people come up to our bassist’s porch and listen to us play some tunes!  We also played our first gig on Saturday, and made a lot of money 🙂  I can’t wait to play shows in Oberlin….playing shows is probably my favorite part of playing with the Belles.

Anyway, aside from all of my musical adventures, I’ve really enjoyed cooking and baking!  I haven’t been able to use my own kitchen, so I’ve been borrowing my good friend Charlotte Dutton’s lately.  She had a special guest come to visit this weekend, so I made him a cake in his honor!  He mentioned he liked lemon and chocolate, which I have honestly never paired together before!  But I’m up for a challenge, and a combination of two wonderful recipes 🙂

Recommended Listening: “Come On In My Kitchen,” Crooked Still, Shaken By a Low Sound


(my bluegrass band!)

LEMON CAKE WITH CHOCOLATE FROSTING
Original Recipe for Lemon Cake:
http://chefmommy-brandao.blogspot.com/2010/03/belle-mini-doll-cake-and-lemon-cake.html
Original Recipe for Chocolate Frosting: http://leannebakes.blogspot.com/2010/08/its-official-ive-taken-leap-and-signed.html

INGREDIENTS
(for lemon cake):
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh lemon juice
1 cup buttermilk
(for chocolate frosting):
12 oz semi-sweet chocolate
1/2 cup heavy cream
1/2 cup plus 4 Tbsp butter
1 tsp vanilla
3-4 cups confectioner’s sugar

DIRECTIONS:
(for lemon cake):
Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
(for chocolate frosting):
Melt chocolate almost completely, while stirring often.  Remove from heat and continue to stir until fully melted.  Gradually add heavy cream and stir to incorporate into chocolate until smooth.  Allow to cool to touch, about 30 min.  When cooled, gently stir in 4 Tbsp butter, 1 Tbsp at a time.  Stir in vanilla.  Allow to cool for a few hours.  After chocolate mixture is cooled, whip remaining butter and add chocolate ganache.  Gradually add confectioner’s sugar until desired consistency is reached.

Hope y’all enjoy!

Love,

Sara

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