Tuesday, April 2, 2013

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!


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

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Lemon Cream Cake

(my recipe)

Preheat oven to 350 degrees.


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


Cream together butter and sugar until smooth.

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Add vanilla 

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and lemon juice

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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


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.


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!)

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Happy Tuesday!

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