Lemon cake:
Grease 2- 8 or 9" round cake pans. Line the bottoms with parchment and lightly grease the bottom- flour the pans, shaking off excess. Preheat oven to 350 degrees.
In an electric mixing bowl, (medium speed) cream 1 cup (2 sticks) soft butter for 1-2 minutes. Gradually add 2 cups white sugar- beat until light and fluffy, 3-4 minutes. Add 4 large eggs, ONE at a time - mixing after each addition until the batter is fully blended - around 5 minutes. Occasionally stop to scrape down the sides of the bowl.
Mix dry ingredients (separately) in a bowl and then set aside:
3 cups sifted all purpose flour
1 tblsp. baking powder
1 teasp. baking soda
Measure 1-1/4 cups buttermilk and to it, add 1 teasp. vanilla and 1 Tblsp. grated lemon zest/
To the butter/sugar mixture in mixing bowl, ALTERNATELY add the flour mixture and buttermilk- a third at a time - mixing on a low speed until everything is mixed together well and thoroughly incorporated.
Spoon 1/2 the batter into each of the 2 pans. Bake 20 minutes - quickly and carefully rotate the pans so the cakes cook evenly. Bake for another 10 - 15 minutes more (checking after 10 minutes) and testing with a toothpick to make sure cakes are done.
Remove to cooling racks - cook 20 minutes in pans before turning upside down and removing from pans. Cool completely.
When layers are cooled, split each in half. You can put filling between 2 or 3 of the layers, depending on how high you'd like the cake. Or you can leave them intact and just put filling between one layer. Or go ahead and eat it plain. :-)
In an electric mixing bowl, (medium speed) cream 1 cup (2 sticks) soft butter for 1-2 minutes. Gradually add 2 cups white sugar- beat until light and fluffy, 3-4 minutes. Add 4 large eggs, ONE at a time - mixing after each addition until the batter is fully blended - around 5 minutes. Occasionally stop to scrape down the sides of the bowl.
Mix dry ingredients (separately) in a bowl and then set aside:
3 cups sifted all purpose flour
1 tblsp. baking powder
1 teasp. baking soda
Measure 1-1/4 cups buttermilk and to it, add 1 teasp. vanilla and 1 Tblsp. grated lemon zest/
To the butter/sugar mixture in mixing bowl, ALTERNATELY add the flour mixture and buttermilk- a third at a time - mixing on a low speed until everything is mixed together well and thoroughly incorporated.
Spoon 1/2 the batter into each of the 2 pans. Bake 20 minutes - quickly and carefully rotate the pans so the cakes cook evenly. Bake for another 10 - 15 minutes more (checking after 10 minutes) and testing with a toothpick to make sure cakes are done.
Remove to cooling racks - cook 20 minutes in pans before turning upside down and removing from pans. Cool completely.
When layers are cooled, split each in half. You can put filling between 2 or 3 of the layers, depending on how high you'd like the cake. Or you can leave them intact and just put filling between one layer. Or go ahead and eat it plain. :-)
There are countless variations for cannoli filling; some are cooked, some are uncooked. It's all a matter of personal taste and preference. Add candied fruit, citron, peel, toasted chopped nuts, chopped chocolate ... whatever floats your cannoli boat.
This makes more than enough filling for a 3-4 layer cake:
Mix together:
2 lbs. fresh whole milk ricotta
1/2 cup sifted powdered sugar (or more if you like a sweeter taste)
1 teasp. vanilla extract
1/4 tsp. ground cinnamon
scant 1/2 teasp. grated lemon (or orange) zest
1/3 c. mini semisweet chocolate chips
1 bar (standard size- 6 oz?) imported chopped milk chocolate (like Lindt or Lindor)
Fold in gently:
1-1/2 cups freshly whipped whipping cream (not canned!)
Divide ricotta filling and spread between layers of cooled cake. Either sift powdered sugar over cake & serve with freshed whipped cream or use your favorite frosting.
This makes more than enough filling for a 3-4 layer cake:
Mix together:
2 lbs. fresh whole milk ricotta
1/2 cup sifted powdered sugar (or more if you like a sweeter taste)
1 teasp. vanilla extract
1/4 tsp. ground cinnamon
scant 1/2 teasp. grated lemon (or orange) zest
1/3 c. mini semisweet chocolate chips
1 bar (standard size- 6 oz?) imported chopped milk chocolate (like Lindt or Lindor)
Fold in gently:
1-1/2 cups freshly whipped whipping cream (not canned!)
Divide ricotta filling and spread between layers of cooled cake. Either sift powdered sugar over cake & serve with freshed whipped cream or use your favorite frosting.
No comments:
Post a Comment