Emprimir
Correo Electrónico
Add a photoI created this lovely masterpiece in honor of my daughter Shenandoah whom has chosen to follow in my foot steps. As a child she loved lemons, and still does
Ingredientes
- Cake:
- ¾ cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1 cup milk
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon extract
- 1 tablespoon grated lemon peel
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup fresh white bread crumbs
- 2 cups granny smith applesauce
- Sauce:
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 teaspoon baking soda
- 1 tablespoon light corn syrup or honey
- 1/4 cup butter
- 1 lemon, grated
- White Chocolate Butter Cream Frosting:
- 1 cup butter, softened
- ¾ cup shortening
- 1 ¾ cup granulated sugar
- 4 tablespoons all-purpose flour
- 1 cup grated white chocolate, or almond bark
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon peel grated
- 1 jar seedless raspberry jam or preserves
Direcciones
- Preheat oven to 350°F (175°C). Grease and flour cake pan. Set aside.
- Mix all ingredients and blend well. Divide and pour into two prepared 9 inch pans and bake for 25 to 35 minutes, or until cake springs back when pressed in the center.
- For The Sauce:
- Combine all ingredients in a large saucepan. Cook until butter is melted. Boil for 3 minutes, stirring constantly.
- Remove cake from oven. Brush sauce over top of hot cake immediately.Place in freezer, allow to freeze.
- White Chocolate Butter Cream Frosting:
- In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature, fold in white chocolate.
- With an electric mixer, beat butter and sugar until fluffy.
- Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and lemon beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.
- Assembly:
- Place one layer on cake plate, spread seedless raspberry jam (leaving ½ inch from edge).
- Pipe or spread thin layer of butter cream frosting over raspberry.
- Place second layer on top and spread butter cream over top and on sides.
- By dipping spatula in warm water spread frosting evenly out over cake until surface is smooth.
- Use any remaining frosting to decorate cake, or decorate with fresh raspberries and white chocolate curls.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 14 servings | |
| Calories 979 | |
| Calories from Fat 449 | 46% |
| Total Fat 50.95g | 64% |
| Saturated Fat 18.44g | 74% |
| Trans Fat 3.97g | |
| Cholesterol 98mg | 33% |
| Sodium 729mg | 30% |
| Potassium 208mg | 6% |
| Total Carbs 125.05g | 33% |
| Dietary Fiber 1.8g | 6% |
| Sugars 75.39g | 50% |
| Protein 8.01g | 13% |
