adapted from Cooking Light
Makes one 2-layer cake or 24 cupcakes
Prep time: 20 minutes
Cook time: 20 minutes
Cost: $1.70 without frosting;
sugar: .20, butter: .25, lemon: .50, eggs: .40, flour: .20, milk: .15
1 1/3 C sugar
6 Tbsp butter, quite soft
1 Tbsp grated lemon rind (about 1 lemon's worth)
3 Tbsp lemon juice concentrate (or 1 1/2 Tbsp lemon juice concentrate and 1 1/2 Tbsp sugar, mixed)
2 tsp vanilla
2 large eggs
2 large egg whites
2 C all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 C buttermilk (or 1 1/4 C regular milk with 1 Tbsp vinegar mixed in)
I made the Best Cream Cheese Frosting Ever and combined zest and juice from another lemon
Preheat to 350 and prepare your pans (cake pans with wax paper and butter or cupcake tins with cupcake liners).
Put first 5 ingredients in a large bowl and beat at medium speed for 5 minutes. Just do it. Add eggs and egg whites one at a time (I usually ignore the one at a time thing, but for this cake I did it because I didn't want to risk a hockey puck.)
Combine remaining dry ingredients in a small bowl.
Add part of flour mixture to sugar mixture and mix. Add buttermilk and mix. Them more flour mixture; mix. Then remaining buttermilk; mix. Then flour mixture to finish it off.
Bake about 20 minutes or until a knife inserted comes out with a few crumbs. Cool in pans 10 minutes (p.s. that's important too--leave them there forever and they'll be tough to get out). Then turn out on cooling racks (or wherever) to cool completely.
Frost as you wish. Top with jelly beans if you wish. Or with berries, which I think would have been intensely beautiful. Or drizzle it with this raspberry sauce that I just discovered and which will change my world.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com