Remember this little guy?
It’s hard to believe he turned one this week.
His big brother and two cousins also have birthdays this month, so
we’re having a family celebration for all four kids next week. But I couldn’t let the event pass without
cake.
Beach baby Carsen has developed a taste for sand. Maybe this cake can help him make the
transition from snacking on the seashore to enjoying a food-based diet.
Lemon Pound Cake
1 c margarine
½ c shortening
2 ½ c sugar
5 eggs
3 c flour
½ t salt
Zest of 1 lemon
2/3 c evaporated milk
1/3 c fresh lemon juice
2 T vanilla
Grease and flour a 9 x 13 pan.
Do NOT preheat oven.
Stir together flour, salt, and zest in a medium bowl. Combine liquids.
Beat together margarine, shortening, and sugar until light and fluffy. Add eggs, one at a time, combining thoroughly
between each addition.
Alternately add wet and dry ingredients, mixing well between additions.
Spread batter into prepared pan.
Bake at 325° for about an hour, until golden brown.
Lemon Frosting
1 c shortening
1 t vanilla
2 T milk
4 c (1 lb box) powdered sugar
Pinch of salt
Zest of 1 lemon
Beat together shortening, vanilla, and milk until light and
fluffy. Add powdered sugar, salt, and
zest and mix thoroughly. If needed, add
more milk, one teaspoon at a time, until desired spreading consistency.
I carved the cake and applied a crumb coat.
Before smoothing fondant on the cake I pinched around
the edge to make a rim for the sand bucket.
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