Freedom Lessons Book Club Swag

Evelyn’s Lemon Layer Cake with Lemon Cream Cheese Buttercream

Prep Time: 30 minutes Cook Time: 25 minutes Yield: serves 10-12

Description This 3 layer lemon layer cake is made completely from scratch with real lemons. It’s deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.

Ingredients

3 cups (345g) sifted all-purpose flour* (spoon & leveled)

2 and 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (230g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240ml) buttermilk

1 heaping Tablespoon lemon zest (about 2 lemons)

1/3 cup (80ml) fresh lemon juice (about 2 lemons)

Cream Cheese Buttercream Frosting

1 cup (230g) unsalted butter, softened to room temperature

8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*

5 cups (600g) confectioners’ sugar

2 Tablespoons (30ml) fresh lemon juice

1 teaspoon pure vanilla extract

pinch salt, to taste

 Instructions

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.

Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick– about 1 – 1.5 inches.

Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)

Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).

Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for 5 days.

 Notes

Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction

Find it online: https://sallysbakingaddiction.com/lemon-cake/

Annie Mae’s Southern Drop Biscuits

Prep Time: 5 mins.Cook Time: 20 mins. Yield: 12-16

Mayonnaise replaces fat and eggs in this super-simple version of light, fluffy homemade biscuits. There’s no need to knead; just drop and bake. Whole milk works, and so does skim. You will think of endless variations on this recipe: Add minced chives or basil, or add a little garlic powder and Parmesan cheese. Or bake in greased muffin tins.

Ingredients   1 cup milk , ⅓ cup Blue Plate® Mayonnaise,  2 cups self-rising* flour

Directions

•   PREHEAT oven to 425 degrees. Coat a large cookie sheet with nonstick spray, or cover with parchment or a silicone mat.

•   MIX milk and mayonnaise with a whisk in a large bowl. Whisk in flour slowly, whisking just enough to combine. Scrape down sides. If mixture is too thin, add additional flour in ¼ cup increments until dough can be scooped.

•   DROP about 2 tablespoons dough at a time onto the prepared cookie sheet, about 2 inches apart. Bake 15 to 20 minutes, until golden brown. Serve warm. Wrap leftovers and store at room temperature for up to 2 days.

*If you don’t have self-rising flour, substitute 2 cups all-purpose flour plus 3 teaspoons baking powder and 1 teaspoon salt.

From www.reilyproducts.com