Sunday = my favorite day of the week! A time to get dressed up and come to worship boldly with other people of like minds and get fueled up for the week ahead. Today was no different with an exhilarating spirit filled worship followed by a sermon that brought a dozen people to salvation. God is so good!
Following the service today my church, Clarks Green Assembly of God, held a “pig roast” free for the community. I believe it’s a sign of a healthy church when they are big on outreach, and giving. Jesus gave us the free gift of salvation & eternal life, so it’s a natural instinct to want to give all we can to better His kingdom! Ah, my heart is just over flowing right now!! And my stomach is full from such great food! 🙂
I contributed a little bit to this event by making a lemon cake to share. I thought I’d continue to give by sharing the recipe I created for all of you to now make! Now, please feel free to create this delicious piece of sunshine & share it with your family, friends, or just a random stranger you happen to meet!
First, I’m gonna apologize that I don’t have a very pretty finished picture because the cake was simply made in an aluminum pan to be immediately cut to give out so I didn’t worry about decorating it too much. It’s not my usual style, so I’m gonna include a picture of another lemon cake I made before so you can picture that this can be your end result with this one as well! LOL
I realized after the cake was in the oven last night, that I wanted to take pictures. So the pics start during the frosting making process.
My buttercream frosting is simple, but tried and true! Just salted butter, powdered sugar, vanilla extract, a pinch of salt and your choice of liquid. I did a mixture of lemon juice and distilled water to give it a slight zing. I’d also recommend lemon zest to give it an extra umph!
Whip until perfection is made!
Next, I decided to make some candied lemon slices to place on top. So easy and they create a perfect touch! It’s just sugar, water, and one sliced lemon, simmered for 15 minutes.
Here’s my finished lemon cake:
And my finished product! Aren’t those lemons a thing a beauty nestled in the perfect white cloud of frosting? Yum!
Now it’s your turn to make this taste of summer…
Lemon Sunshine Cake with Candied Lemons
- 1 Cup Salted Butter (2 sticks)
- 1 1/2 Cups Granulated Sugar
- 4 Eggs
- 1/4 Cup Lemon Juice
- 2 Tsp. Lemon Zest
- 4 Tsp. Baking Powder
- 1/2 Tsp. Sea Salt
- 2 1/2 Cups All-Purpose Flour
- 3/4 Cup Milk, or Milk substitute (I used Unsweetened Almond Milk)
- 1/4 Cup Applesauce
- Preheat the oven to 350 degrees. Grease and flour a 9X13 cake pan, or two 9″ cake pans.
- In a bowl of a standing mixer whip the sugar and the butter until fluffy.
- Add the eggs one at a time and mix for 30 seconds after each egg addition.
- Add the lemon juice and lemon zest and mix for 30 seconds more.
- Add the baking powder, salt, and half of the flour and mix. Add the milk, applesauce and continue mixing.
- Incorporate the rest of the flour and mix for 1 minute longer.
- Pour the batter in the cake pan and place in the middle of the preheated oven. Bake for 30 minutes or until a tooth pick inserted into the center comes out clean.
- Remove from the oven and let cool.
While cooling, create the frosting and candied lemons:
Candied Lemon Slices
- 1 Ripe Lemon
- 1/2 Cup Granulated Sugar
- 1/4 Cup Water
- Slice lemon into very thin wheels & set aside.
- Combine water & sugar in a small saucepan & cook over medium heat, stirring until sugar has dissolved & it’s simmering.
- Place lemon slices in pan & simmer about 15 minutes or until rinds are soft & translucent.
- Remove and allow to cool. These will remain sticky.
- Can be stored in refrigerator for several days or used once cooled to decorate cake.
Perfect Buttermilk Frosting
- 1 Stick Salted Butter (1/2 Cup)
- 2 Pounds Powdered Sugar
- 2 Tsp. Vanilla Extract
- 1/4 Tsp. Sea Salt
- 3 – 6 Tbsp. Liquid of choice: Water, Milk, Milk Substitute, Lemon Juice, or Orange Juice
- Optional: Lemon or Orange Zest
- Place all ingredients except the liquid into a glass or metal bowl.
- Using a handheld mixer slowly whip ingredients together.
- Gradually add liquid while mixing until desired consistency is made.
Now you can frost and decorate your cake as desired!
Below is a picture of a lemon cake I made for a wedding. I used 1 1/2 recipes. The bottom is two 9″ cakes and the top is two 6″ cakes. I also made the below cake VEGAN! In order to convert to vegan substitute butter for soy butter, and for each egg use 1 Tbsp ground flax seed and 3 Tbsp. milk substitute.