April 1, 2013

Chef Gidget Presents: SourPuss Lemon Cake


Yesterday I used my phenomenal talent for desserts to make a Sourpuss Lemon cake for Easter dessert.

You don't have to wait until next Easter to make this, it's actually wonderpurr for any celebration... even if its just celebrating that you made it to Friday without getting fired from your job.

Now...if you are in a hurry...or if someone called you an hour before reminding you to bring dessert to a party...you could use a box mix of lemon cake, and a can of lemon frosting for this cake. Just bake in a Bundt pan and after it cools, take a huge spoonful of the frosting and add a little milk to it until its runny, and drip over the cake. Add some sprinkles and you're good to go.

BUT!

If you are like me and want to make a presentation for your taste buds...then here is the homemade recipe...made from scratch.

In fact...that's the name of my future cookbook: Chef Gidget: Made From Scratch!

SOURPUSS LEMON CAKE

You will need:
a Bundt cake pan
Pam spray
Flour

Ingredients:
2-1/2 cups of flour
1/2 teaspoon salt
1-1/2 cup sugar
3 eggs
1 teaspoon baking soda
1/2 cup margarine or butter
2 tablespoons fresh lemon rind (using old forgotten lemon found in vegetable crisper not recommended)
1 cup Butter-milk
2 tablespoons fresh lemon juice

Preheat oven to 325 degrees.
Spray your Bundt with the PAM and flour it. Or if you like, use the one with the flour already in it.
Stir together the flour, baking soda and salt in a small bowl.
Beat the stuffing out of margarine/butter, sugar and lemon rind until well blended.
Stir in lemon juice.
Pour into the prepared Bundt pan. Try not to drip it all over the middle snout of the pan since that will make a mess *rolling eyes* Duh!

Bake the cake at 325 degrees for about 50-55 minutes, or until your claw comes out clean.  Sit the Bundt on a wire rack for 15 minutes to cool.

Now --- here you can do one of two things. You can use canned frosting, thinned with milk with colorful sprinkles like I mentioned above (I am not into repeating myself, so you can just go re-read the above.)

OR

You can make a Lemon Glaze.

If you go with the lemon glaze -- and really, I don't give a rat's patootie which you do since I'm a cat and cat's don't eat lemons, so this cake is never gonna touch my tongue -- while the Bundt is cooling on the wire rack, poke holes in the cake.

THEN

Mix 2 cups Confectioners sugar with 1/2 cup melted margarine or butter
Add in 2 tablespoons fresh grated lemon rind and
1/4 cup fresh lemon juice.
Stir with a wisk until whisker smooth

Pour about 2/3rds of the glaze over the holes and let the cake cool for about 20 minutes STILL IN THE BUNDT PAN.

Finally, invert the Bundt onto a pretty cake plate -- remember, presentation is very important. Unless you have no social skills and honestly don't care what others think of you -- and then spread the remaining glaze over the top of the cake. Let this cool to room temperature, and then refrigerate...which makes no sense to me because if you let it cool to room temp, why then stick it in the fridge? Humans make everything so complicated!

Hope you enjoyed this recipe and are now frantically looking for invitations to parties so you can Make It From Scratch.

Be sure to confess @Chef_Gidget was the one who gave you this recipe. I am watching you!

Tastefully yours!
Chef Gidget






Don't Mess Wif Me!