Friday Furniture Sneak Peek & Lemon Cream Cake Recipe

 

We finished the Credenza!

L.O.V.E. I.T!

Be sure to check back on Friday to see this amazing transformation!

AFTER

BEFORE

For Easter Dinner I made this delicious Lemon Cream Cake and thought I would share the recipe with you :)

Lemon Cream Cake

(my recipe)

Preheat oven to 350 degrees.

Ingredients:

1 stick butter (at room temperature)
1 1/2 cups sugar
1 teaspoon vanilla
2 teaspoons fresh squeezed lemon juice 1 1/2 tablespoons lemon zest cut into small pieces
3 large eggs (room temperature)
1 1/2 cups + 3 tablespoons cake flour
1/4 teaspoon baking soda
1/2 cup sour cream

Directions:

Cream together butter and sugar until smooth.

Add vanilla 

and lemon juice

Peel the skin of a lemon to create zest.  Chop lemon zest into small pieces. Add zest to mixture. Add eggs one at a time. Beat until smooth. In a separate bowl combine flour and baking soda. Add this to the liquid mixture. Mix well. Fold sour cream into mixture.

Place in a well greased and floured bundt pan. Spread the batter around the pan evenly. Bake for 45-55 min. (depending on oven) and test doneness with a toothpick. Cool completely.

Creamy Lemon Frosting

Ingredients:

3 1/2 cups powdered sugar

1/3 cup of butter softened

1 teaspoon vanilla

1-2 tablespoons of milk 

2 tablespoons fresh squeezed lemon juice.

Directions:

Mix powdered sugar and butter together until smooth and all the lumps are gone.

Stir in vanilla, milk and lemon juice and beat until smooth and spreading consistency.

I placed a few fresh hydrangeas on the top for decoration.

(be sure to remove flowers prior to serving!)

Happy Tuesday!