December's Bakeoff! Yummy Cakes!

[Nidassasyae]

Make sure that this is made when no family is about... they will devour it It's too yummy to share! Love this recipe! Ingredients: 8 tbsp. unsalted butter 4 large eggs, separated 1-1/4 cups sugar 2/3 cup buttermilk 1/3 cup Meyer lemon juice 1 tbsp. Meyer lemon zest 2 cups cake flour 1-1/4 tsp. baking powder 1/4 tsp. salt For the glaze: 1/3 cup Meyer lemon juice 1-2/3 cups confectioners' sugar For the candied Meyer lemon slices: 2 Meyer lemons 2 cups sugar Preheat the oven to 325° F. Melt butter in saucepan. Cool and set aside. In a mixing bowl, using an electric mixer, beat egg yolks with 1 cup of the sugar until thick and light in color, about 2 to 3 minutes. Beat in buttermilk, Meyer lemon juice and zest. Sift together cake flour, baking powder and salt. In a separate bowl, beat egg whites with an electric mixer until they hold soft peaks. Then add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Fold half the flour mixture into egg-yolk mixture, followed by half the egg white mixture—so you don't deflate the batter. Repeat with remaining flour and egg white mixtures. Take about 1 cup of the batter and stir it into melted butter. Gently fold butter mixture into the rest of the cake batter. Pour into a buttered and floured 9-inch cake pan or Bundt pan, and bake for about 50 to 60 minutes until cake is lightly brown and pulling slightly away from the edge of the pan. While cake is baking, make glaze and candied Meyer lemon slices. For glaze, combine Meyer lemon juice and the confectioners' sugar in a saucepan. Heat, stirring occasionally, until sugar is dissolved. Set aside. For the candied slices, cut Meyer lemons width wise, in 1/4 inch slices, and discard end pieces. Remove seeds. In a saucepan, combine 2 cups of water with 2 cups of sugar. Bring to a gentle boil and simmer five minutes. Add lemon slices and simmer about five more minutes, until fruit is soft but not falling apart. With a slotted spoon, remove slices and place on waxed or parchment paper. When the cake is baked, cool in the pan for 5 minutes, and then invert onto a cooling rack. With a long toothpick, poke the top of the cake to make about two dozen small deep holes. Slowly spoon the warm glaze over the cake, allowing to sink in before adding more. Poke extra holes if needed, eventually using all the glaze. Arrange the candied lemon slices in a random pattern on top. Cool the cake completely and serve.

[Dusk]

Before I put up mine, lemme just say that there are some amazing cakes on here! Also, Jules, any girl who can make molten chocolate cake was meant to be my girlfriend forever. <3<3<3 Orange Dreamsicle Cake Recipe: Cake 1 box orange cake mix (you can use white if you want it less super-orangey) 3 oz (one box) orange Jello powder 1/3 c. vegetable oil 1 1/4 c. water 4 eggs 1 tsp orange extract Icing 8 oz sour cream 1 1/4 c. sugar Orange juice (I prefer the pulp kind as it makes the icing a little thicker) 1 8 oz tub Cool Whip Preheat oven to 350 degrees. Mix cake ingredients and pour into 2 - 9 inch round cake pans. Bake according to box directions (leaving in an extra minute or two if necessary), cool, and slice cakes in half to make four layers. Combine all icing ingredients except Cool Whip. Gently fold in Cool Whip, then spread between layers, on top, and on sides of cake.