Thursday, February 11, 2010

Belated Happy Birthday, a recipe and other stuff....

It's come to my attention, namely through my other brother Nick, that I didn't wish him a happy birthday on his birthday.  So to stop him accusing me of favouritism, could you all pop over to his blog and wish him a belated Happy Birthday, it was on January 4th and he was 42.......oops wasn't sure if I was supposed to mention his age ;0)

I had planned on doing aanother post today but have other things to talk about.  It's also come to my attention that my laptop battery is not lasting any length of time any more.  When I am using my webcam I only get about an hours usage on it.  Not sure if that's a normal thing or not?

I made a couple of Sour Cream Lemon Cakes on Tuesday, below is a photo of them.

The recipe is from here

Ingredients:


2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup butter, room temperature

2 cups granulated sugar

3 eggs

grated zest of 1 large lemon

1 cup sour cream

.

Lemon Glaze:

1/4 cup melted butter

2 tablespoons fresh lemon juice

2 cups sifted confectioners' sugar

Preparation:

Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.

Into a bowl, sift together the flour, baking powder and salt; set aside.



In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12 or more, depending on size of servings.

****Now this makes a heavy cake, almost like a pound cake.  Personally I would only make a half quantity of the icing, using all the lemon juice though.  It makes an awful lot of icing if you use the suggested recipe.  It also took the full 65 minutes to cook, and you need a large bundt pan****

This recipe though is a keeper!!

Did you remember to put your money in your daily savings pot today?

Today's Money Saving Tip:

Keep your hands clean. This one’s simple – just wash your hands thoroughly each time you use the bathroom or handle raw foods. You’ll keep yourself from acquiring all kinds of viruses and bacteria, saving you on medical bills and medicine costs and lost productivity. That’s not to say you shouldn’t explore the world and get your hands dirty sometimes – that’s good for you, too – but basic sanitation does help keep the medical bills away.

Don't you think that's a good tip, makes sense when you think about it.....

6 comments:

Strawberry Jam Anne said...

Hope both your brothers enjoyed their birhdays. My son will be 42 on 4 March! Cakes look good Gill, I have just got back into cake baking for the first time since our move. A x

Cathy said...

Hello Gill
Could you remind me - all purpose is about the same as plain flour isn't it? Vaguely remember Dh's canadian aunt telling me that yes/no??
I see you had two cakes in your picture - did you divide and use two pans or actually amke two cakes at the same time? Also does it cook as well in standard (square/round)tins or is it better to use the bundt - hole in the middle type - pan?
Take care
Cathy

Piece by Piece said...

Your cakes look yummy, will have to try the receipe. Thanks for sharing.
Patricia

scrappy quilter said...

Awe brothers, aren't hey just the coolest. Great tip again!! We will be married 42 years in a few days. Gotta love that number. Hugs

Kadeeae said...

Awww, such a good sister. LOL

Such young whipper snappers they are! ;-)

Sue Sharp said...

Made the cake yesterday, using creme fraiche as we don't get sour cream here. Also followed your suggestion re. the icing and it worked fine. The cake is really good and a big slice is packed in my husband's lunch box this morning.

Sue, a British woman in France