Buttermilk Lemon Cake with Candied Lemons

Soooo I had this craving for anything and everything that was lemony!!!! I could've just eaten a plain lemon for all I care BUT that wouldn't be as fun or tasty as a cake or cupcakes!!! So cake it is then......so here is my 10'oclock I want lemon cake recipe!!! 

INGREDIENTS: 

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded

DIRECTIONS:

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a fork, poke holes in warm cakes. Brush with lemon syrup. Let cool.

LEMON FROSTING 

INGREDIENTS:

1 cup of butter, softened (2 sticks)
8 oz of cream cheese, softened
2 tablespoons lemon zest
5-6 cups of confectioners sugar

DIRECTIONS:

In a large mixing bowl, mix butter until it is softened and uniform.  Add cream cheese and beat together until it is uniform.  Add 3 cups of sugar to the mixture and mix.  Add lemon zest and 2 more cups of sugar.  Mix again until mixture is creamy and spreadable.  Add more sugar if necessary, otherwise prepare to frost cake.

Not yo mamas 7up cake with 7up glaze

My grandmother used to make well not used to, but she's how I first experienced 7up cake. We used to have one for Thanksgiving or Christmas and any special occasions like that. Then over at my mother's bakery where we made 7-Up cakes on occasions as well special order. Last night I feel like I needed that again so I decide to make a 7-Up cake BUT why not make it better with a glaze!!!! Enjoy and.....Eat on!!!

Ingredients

• 3 sticks butter, softened
• 3 C sugar
• 5 eggs
• 3 C cake flour
• 2 T lemon extract
• 1 T vanilla extract
• 3/4 C seven-up at room temperature
• Glaze
• 3 cups powdered (confectioner’s) sugar
• 2 Tablespoon lemon juice
• 3 to 4 Tablespoons 7-UP 
• 
  
• Directions

• Preheat oven to 325 degrees.
• In large bowl, cream butter.
• Slowly add sugar & cream together until fluffy.
• Add eggs, one at a time, beating well after each addition,.
• Slowly add flour & mix well, until smooth.
• Stir in lemon, vanilla, & seven-up.
• Pour batter into a well-greased bundt pan.
• Bake 90 mins or until done.
• Cool before pouring on glaze and cutting.

Starbucks Lemon Loaf(my version)

I absolutely love the Starbucks lemon loaf cakes, but they are like $4.00/slice.....yeah Ben(my husband) isn't going for that. So here is my version if there's. Enjoy....Eat on!!!

P.S.....this is NOT a healthy recipe...sorry. Lol!!! :)

1 box lemon cake mix
4.3 ounce instant or cook and serve Vanilla pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup heavy cream
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice

Icing:

2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.

2. Place all cake ingredients into stand or electric mixer, beating until well combined. Divide cake batter between two loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.

3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick.

4. Once loaves are cooled, remove from pans and place on a rack for further cooling.

5. Drizzle or spread on icing. It will harden.

6. Slice and serve.

Makes about 24 slices

Note: You can make this same recipe into cupcakes. Adjust baking time accordingly.