1-2-3-4 Cake

in Guest Recipe Book

Average Rating:  (total ratings: 7) [Read reviews] [Post a review]

Servings: Makes 2 cake layers, or 32 cupcakes

Comments: A cake that's "easy as pie" to make, and try the Lemon-Cream Cheese frosting and filling with it, it's scrumptious!!.....Diana, Diana's Desserts

Ingredients: 1 cup (2 sticks/8 oz/226g) unsalted butter 2 cups granulated sugar 3 cups all-purpose flour 4 large eggs 1 cup milk 1/2 tsp. salt 3 tsp. baking soda 1 tsp. vanilla extract or flavoring *Suggested Frosting (see recipe below) (Lemon Cream Cheese Frosting)

Instructions: Preheat oven to 350 degrees F (180 C). Grease and flour two (9-inch) round cake pans. In a mixing bowl, combine flour, salt and baking soda. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to creamed mixture, beginning and ending with flour mixture. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake in preheated 350 degree F (180 C) oven for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting (or Lemon Cream Cheese Frosting-Recipe Follows) to make a 2-layer cake. Lemon Cream Cheese Frosting Ingredients: 2 (8-ounce) packages cream cheese, room temperature 3/4 cup (1 1/2 sticks/6 oz/170g) unsalted butter, room temperature 3 cups confectioners' sugar, sifted 2 teaspoons minced lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon lemon oil Lemon zest for garnish (optional) Instructions: Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scraping down sides of bowl occasionally. Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes. Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. DO-AHEAD TIP: Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving. OPTIONAL GARNISH: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake. Makes 2 cake layers, or 32 small cupcakes.

Source: Grandma Ruth's Favorite Recipes

Submitted By: Ariel Smith

Date: October 19, 2002

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