I’m back…..finally! Between caring for a hubby with one arm right now and trying to train a little new Munchkin we are calling Oliver Leopold, I feel like I am in a house with a new baby. The only difference between a new puppy and a baby is the baby at least poo poos in a diaper instead of the floor. This past week we experienced our first monsoon, which after hearing from folks out here, we truly expected a little more excitement. After living in California with earthquakes and in Texas where lightning and heavy rains are as common as nachos, we found ourselves sitting there watching the heavy rains discussing what we would have for dinner with Randy looked at me and said, “don’t you think we should have meatloaf during the monsoon?” So that is exactly what we had. He reminded me that I had not fixed meatloaf since leaving Dallas the first of March. Randy fell the night before our things arrived to move in and fractured his shoulder in two places and dislocated it also. So we call him the one armed bandit now. Being today is his birthday, we didn’t get to do to much as he says that he feels like either a little kid or a really old man because I have to cut up his food, (but he loves the fact that I have to do his hair, he is getting very spoiled)
Today a recipe showed up on FB and it sounded delicious. It is an Italian Lemon Cake and I have to make it. But today I had to make German Chocolate Cake, which is a tradition for his special day. But this week, as soon as the last crumb is gone from the GCC, this lemon cake will be in the oven. I have to tell you that when I looked up different recipes for the frosting for the GCC, I came across one that used light brown sugar instead of regular granulated sugar. It is really good. In fact, both of us think we like it a little better than the normal frosting that you see on the package of Bakers German Chocolate. So live a little the next time you make one and try using the brown sugar instead of the white. Just gives it a little more caramel flavor. So back to the recipe for the Italian Lemon cake and Happy Fourth of July!
3 cups all purpose flour
1 teas baking powder
1 cup unsalted butter, softened
2 cups sugar
1/2 cup buttermilk
1/2 cup sour cream
4 tablespoons lemon juice
zest of 2 lemons (about 2 tables)
1 teas vanilla
Preheat oven to 300 Grease and flour baking pan
Sift flour, baking powder and salt. Set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla and lemon zest.
Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into the prepared bundt pan.
Bake for 60-70 min or until cake tests done. Remove cake from oven and allow to cool for 5-10 min. Turn cake over onto cake platter.
Sprinkle with powdered sugar, or frost with cream cheese frosting.