Mermaid Tail Cookies! This post was originally published in July 2015. — These mermaid tail cookies were inspired by a technique that I used to create a set of dinosaur cookies a few weeks ago. — This time, I used the brush embroidery technique to create … Continue reading → The post Mermaid Tail Cookies! appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Brown Butter Cake Brown Butter Cake is moist and full of amazing flavor thanks to the browned butter. This brown butter cake has amazing flavor. The cake is light and tender and the frosting is creamy and rich. A perfect combo. The secret ingredient to the cake and the frosting is browned butter. As far as I am concerned, the only thing that tastes better than butter, is browned butter! One of our favorite ways to have browned butter is with ravioli. And then there are those Butter Fudge Fingers – chocolate and browned butter, yum! Another amazing way to enjoy browned butter is with cinnamon and on a cake! How Do You make Browned Butter Place butter into a saucepan over medium heat. Stir constantly. The butter will melt, get foamy and bubble and then start to turn golden brown. Remove the pan from the heat as soon as it just starts to turn golden brown, if you don’t you will have burned butter cake! It can go from browned to burned in a few seconds. You will be dividing the browned butter into equal portions between the cake and the frosting. How to Make Brown Butter Cake This cake starts with a yellow cake mix. Do not add in the ingredients on the back of the cake mix box. Instead, add in browned butter, water, eggs and cinnamon listed below. It will give you a lovely light and tender cake. Bake the cake in a greased 9 x 13 pan. Bake at 350 degrees F for about 30 minutes or until a toothpick comes out clean. The frosting also has browned butter in it which makes it the best part of the cake as far I’m concerned. Don’t get me wrong, the cake is delicious but the frosting is amazing!! Be sure the brown butter is cooled before adding it in with the other frosting ingredients. Allow the cake to cool completely before frosting. Some of my other favorite recipes made with brown butter: Brown Butter Pasta Easy Brown Butter Ravioli Brown Butter Chocolate Chip Cookies Brown Butter Cake Recipe Brown Butter Cake Brown Butter Cake is moist and full of amazing flavor thanks to the browned butter. Cake 1 C butter 1 box yellow cake mix 1 C water 4 eggs 1 tsp ground cinnamon Frosting 4 C powdered sugar 2 tsp vanilla 4-5 Tbsp milk remaining browned butter from cake above Heat oven to 350. Melt butter in saucepan over medium heat Continue cooking, stirring constantly and watching closely, until butter JUST starts to turn golden (5-8 minutes) Butter will be foamy and bubble Immediately remove from heat and cool for 15 minutes Combine 1/2 C browned butter and all remaining cake ingredients in large bowl Beat at low speed 30 seconds. Increase speed to medium; beat, scraping bowl occasionally until well mixed – about 2 minutes Pour batter into greased 9×13 pan and bake for 30-35 minutes or until a toothpick comes out clean Cool completely Combine remaining browned butter, powdered sugar and vanilla in small bowl Beat at medium speed gradually adding enough milk for desired spreading consistency Frost cooled cake Originally posted April 13, 2010 Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Brown Butter Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Brown Butter Cake is moist and full of amazing flavor thanks to the browned butter.

This brown butter cake has amazing flavor.  The cake is light and tender and the frosting is creamy and rich.  A perfect combo.  The secret ingredient to the cake and the frosting is browned butter. As far as I am concerned, the only thing that tastes better than butter, is browned butter!

One of our favorite ways to have browned butter is with ravioli.  And then there are those Butter Fudge Fingers – chocolate and browned butter, yum! Another amazing way to enjoy browned butter is with cinnamon and on a cake!

How Do You make Browned Butter

• Place butter into a saucepan over medium heat.  Stir constantly.  The butter will melt, get foamy and bubble and then start to turn golden brown.  Remove the pan from the heat as soon as it just starts to turn golden brown, if you don’t you will have burned butter cake!    It can go from browned to burned in a few seconds.
• You will be dividing the browned butter into equal portions between the cake and the frosting.

How to Make Brown Butter Cake

• This cake starts with a yellow cake mix. Do not add in the ingredients on the back of the cake mix box.  Instead, add in browned butter, water, eggs and cinnamon listed below.  It will give you a lovely light and tender cake.
• Bake the cake in a greased 9 x 13 pan.  Bake at 350 degrees F for about 30 minutes or until a toothpick comes out clean.
• The frosting also has browned butter in it which makes it the best part of the cake as far I’m concerned.  Don’t get me wrong, the cake is delicious but the frosting is amazing!!

• Be sure the brown butter is cooled before adding it in with the other frosting ingredients.
• Allow the cake to cool completely before frosting.

Some of my other favorite recipes made with brown butter:

• Brown Butter Pasta
• Easy Brown Butter Ravioli
• Brown Butter Chocolate Chip Cookies

Brown Butter Cake Recipe

Brown Butter Cake

Brown Butter Cake is moist and full of amazing flavor thanks to the browned butter.

Cake

• 1 C butter
• 1 box yellow cake mix
• 1 C water
• 4 eggs
• 1 tsp ground cinnamon

Frosting

• 4 C powdered sugar
• 2 tsp vanilla
• 4-5 Tbsp milk
• remaining browned butter from cake above

1. Heat oven to 350.
2. Melt butter in saucepan over medium heat
3. Continue cooking, stirring constantly and watching closely, until butter JUST starts to turn golden (5-8 minutes)
4. Butter will be foamy and bubble
5. Immediately remove from heat and cool for 15 minutes
6. Combine 1/2 C browned butter and all remaining cake ingredients in large bowl
7. Beat at low speed 30 seconds. Increase speed to medium; beat, scraping bowl occasionally until well mixed – about 2 minutes
8. Pour batter into greased 9×13 pan and bake for 30-35 minutes or until a toothpick comes out clean Cool completely
9. Combine remaining browned butter, powdered sugar and vanilla in small bowl
10. Beat at medium speed gradually adding enough milk for desired spreading consistency
11. Frost cooled cake

Originally posted April 13, 2010

 

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Lemon Curd Cupcakes 17A lovely lemon curd filled cupcake topped with a cream cheese lemon curd frosting is the perfect treat for lemon lovers! I think since it is Easter week and Easter and lemon go together I figured it was o.k. to share yet another lemon dessert. Some type of lemon dessert is a requirement at our house for Easter. No matter what else we have, there must always be lemon! I have made a lovely lemon cream cake before for Easter. The filling on this cake was amazing. A combination of cream cheese, whipping cream and lemon curd. I still dream about it. This year I decided I wanted to make cupcakes instead of a cake but somehow I wanted to incorporate the filling from the lemon cream cake. I decided to turn it into a frosting for the cupcakes and fill the lemon cupcakes with lemon curd. Lemon heaven. How to Make Lemon Curd Cupcakes The most important ingredient in lemon curd cupcakes is lemon curd. I know you can buy lemon curd at the grocery store and I have done that often but homemade lemon curd is so easy to make and it is ALWAYS better than any store bought version I have bought. This recipe starts with a lightly lemon flavored cupcake batter thanks to some fresh lemon juice and lemon zest. I like to use cupcake liners so that my cupcakes come out of the pan easily. I use this scoop for my batter so that I get evenly sized cupcakes. While the cupcakes are baking, make your lemon curd and allow it to cool until about room temperature. It is easy to do in a saucepan on the stove top. Just be sure to stir it continuously so it doesn’t burn. I stick the pan in the refrigerator after cooking to speed up the cooling process. Lemon Cream Cheese Frosting The crowning glory and main attraction to these cupcakes is the frosting. It is amazing!! You will want to make these cupcakes just so you can make this frosting. The frosting is a cream cheese and whipped cream frosting with lemon curd. You will use half of the lemon curd mixture in the frosting (about 1/2 cup) and the other half is piped into the center of the cupcake. To get the lemon curd into the middle of the cupcake I use a plastic squeeze bottle. I just poke it right into the middle of the cupcake and squeeze. If you don’t have one, use the end of a wooden spoon to make a hole in the middle of the cupcake and carefully spoon lemon curd into the hole. Fill a piping bag with the frosting along with a large round tip and pipe the frosting onto the cupcakes. You can also just use a knife and frost them. The combination of cream cheese, whipping cream and lemon curd makes for a nice, light, soft frosting. You will need to keep the cupcakes refrigerated over night due to the whipping cream and cream cheese if there are any leftover. Bring the cake back to room temperature though before serving. I like to garnish the cupcakes with some dried sugared lemons I found at Trader Joe’s or use slices of fresh lemon. For a few other lemon dessert ideas for Easter check these out: Lemon Angel Pie Lemon Sour Cream Pie Perfect Lemon Cupcakes Lemon Curd Cupcake Recipe Lemon Curd Cupcakes with Lemon Cream Cheese Frosting A lovely lemon curd filled cupcake topped with a cream cheese lemon curd frosting is the perfect treat for lemon lovers! Lemon Cake: 3 cups flour 1 Tbsp baking powder 1/2 tsp salt 1 cup butter (room temperature) 2 cup sugar 4 eggs (separated) 1 cup milk 1 tsp vanilla 1 tsp lemon extract zest of two lemons Lemon Curd: 2 lemons 4 egg yolks 3/4 cup sugar 4 Tbsp butter (cold) Lemon Cream Cheese Frosting 1 8 oz. pkg cream cheese (softened) 1 cup powdered sugar 1/8 tsp salt 1 tsp vanilla 1 1/2 cups whipping cream Half of the above lemon curd recipe above. Lemon Cake: Mix together flour, baking powder and salt. Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time. Mix well Alternately add in flour mixture and milk. Beginning and ending with flour. Add in vanilla and lemon extract and lemon zest. In another bowl, beat the egg whites until stiff but not dry. Fold beaten egg whites into batter gently Fill cupcake liners in muffin tin. Bake at 350 for about 20-25 minutes or until toothpick comes out clean. Cool. Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd Lemon Curd: Zest and juice the lemons In a small sauce pan mix together the egg yolks and sugar until smooth. Stir in lemon juice and zest. Stir over medium heat until mixture thickens. Stir in the butter 1 Tbsp at a time and stir until butter melts. Cover lemon curd with plastic wrap and refrigerate until chilled and thickened Lemon Cream Cheese Frosting In a small bowl beat whipping cream until stiff. In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd and beat until smooth. Fold in whipped cream and frost or pipe frosting onto cooked cupcakes. If there are cupcakes leftover, refrigerate cupcakes overnight. Bring to room temperature to enjoy. Originally posted April 20, 2011 Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Lemon Curd Cupcakes. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

17A lovely lemon curd filled cupcake topped with a cream cheese lemon curd frosting is the perfect treat for lemon lovers!

I think since it is Easter week and Easter and lemon go together I figured it was o.k. to share yet another lemon dessert. Some type of lemon dessert is a requirement at our house for Easter.  No matter what else we have, there must always be lemon!

I have made a lovely lemon cream cake before for Easter.  The filling on this cake was amazing.  A combination of cream cheese, whipping cream and lemon curd.  I still dream about it.

This year I decided I wanted to make cupcakes instead of a cake but somehow I wanted to incorporate the filling from the lemon cream cake.  I decided to turn it into a frosting for the cupcakes and fill the lemon cupcakes with lemon curd.  Lemon heaven.

How to Make Lemon Curd Cupcakes

• The most important ingredient in lemon curd cupcakes is lemon curd.  I know you can buy lemon curd at the grocery store and I have done that often but homemade lemon curd is so easy to make and it is ALWAYS better than any store bought version I have bought.
• This recipe starts with a lightly lemon flavored cupcake batter thanks to some fresh lemon juice and lemon zest.
• I like to use cupcake liners so that my cupcakes come out of the pan easily.  I use this scoop for my batter so that I get evenly sized cupcakes.

• While the cupcakes are baking, make your lemon curd and allow it to cool until about room temperature.  It is easy to do in a saucepan on the stove top.  Just be sure to stir it continuously so it doesn’t burn.  I stick  the pan in the refrigerator after cooking  to speed up the cooling process.

Lemon Cream Cheese Frosting

• The crowning glory and main attraction to these cupcakes is the frosting.  It is amazing!!  You will want to make these cupcakes just so you can make this frosting.  The frosting is a cream cheese and whipped cream frosting with lemon curd.  You will use half of the lemon curd mixture in the frosting (about 1/2 cup) and the other half is piped into the center of the cupcake.
• To get the lemon curd into the middle of the cupcake I use a plastic squeeze bottle. I just poke it right into the middle of the cupcake and squeeze. If you don’t have one, use the end of a wooden spoon to make a hole in the middle of the cupcake and carefully spoon lemon curd into the hole.

• Fill a piping bag with the frosting along with a large round tip and pipe the frosting onto the cupcakes.  You can also just use a knife and frost them. The combination of cream cheese, whipping cream and lemon curd makes for a nice, light, soft frosting.  You will need to keep the cupcakes refrigerated over night due to the whipping cream and cream cheese if there are any leftover. Bring the cake back to room temperature though before serving.
• I like to garnish the cupcakes with some dried sugared lemons I found at Trader Joe’s or use slices of fresh lemon.

For a few other lemon dessert ideas for Easter check these out:

Lemon Angel Pie

Lemon Sour Cream Pie

Perfect Lemon Cupcakes

 

Lemon Curd Cupcake Recipe

Lemon Curd Cupcakes with Lemon Cream Cheese Frosting

A lovely lemon curd filled cupcake topped with a cream cheese lemon curd frosting is the perfect treat for lemon lovers!

Lemon Cake:

• 3 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup butter (room temperature)
• 2 cup sugar
• 4 eggs (separated)
• 1 cup milk
• 1 tsp vanilla
• 1 tsp lemon extract
• zest of two lemons

Lemon Curd:

• 2 lemons
• 4 egg yolks
• 3/4 cup sugar
• 4 Tbsp butter (cold)

Lemon Cream Cheese Frosting

• 1 8 oz. pkg cream cheese (softened)
• 1 cup powdered sugar
• 1/8 tsp salt
• 1 tsp vanilla
• 1 1/2 cups whipping cream
• Half of the above lemon curd recipe above.

Lemon Cake:

1. Mix together flour, baking powder and salt.

2. Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time.  Mix well

3. Alternately add in flour mixture and milk.  Beginning and ending with flour.  Add in vanilla and lemon extract and lemon zest.

4. In another bowl, beat the egg whites until stiff but not dry. Fold beaten egg whites into batter gently

5. Fill cupcake liners in muffin tin.  Bake at 350 for about 20-25 minutes or until toothpick comes out clean.  Cool.

6. Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd

Lemon Curd:

1. Zest and juice the lemons

2. In a small sauce pan mix together the egg yolks and sugar until smooth.  Stir in lemon juice and zest.  Stir over medium heat until mixture thickens.

3. Stir in the butter 1 Tbsp at a time and stir until butter melts.

4. Cover lemon curd with plastic wrap and refrigerate until chilled and thickened

Lemon Cream Cheese Frosting

1. In a small bowl beat whipping cream until stiff.

2. In another bowl, mix together the cream cheese, sugar, salt and vanilla.  Add in lemon curd and beat until smooth. 

3. Fold in whipped cream and frost or pipe frosting onto cooked cupcakes.  If there are cupcakes leftover, refrigerate cupcakes overnight.  Bring to room temperature to enjoy.

Originally posted April 20, 2011

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Author information

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Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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How To Make Hyacinth Cookies It’s time to welcome spring! I originally made this platter of hyacinth cookies in 2012 as part of Haniela’s “Let’s Smell The Flowers” virtual cookie party. It’s still one of my favorite sets! — This post contains affiliate links. Read … Continue reading → The post How To Make Hyacinth Cookies appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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3D Easter Egg Cookies! These 3D Easter Egg cookies are perfect for hiding little surprises inside! I can’t wait to give one to my daughter on Easter morning. — This is another time-consuming project – nothing new for me 😉 But you could just … Continue reading → The post 3D Easter Egg Cookies! appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Easy Deviled Eggs Easy Deviled Eggs is a classic recipe and one that is often found on the holiday table or at the neighborhood potluck. They are so easy to make with the Instant Pot. I think deviled eggs are one of those foods you either love or you don’t. My husband loves them. I recently discovered how easy it is to make hard boiled eggs in the Instant Pot so I am sure they will become a more frequent guest at our house. Deviled eggs are also the perfect thing to make with those leftover hard boiled eggs from Easter egg dying with the kids. Recently I was helping a friend plan the menu for a party for her son. Her son requested “Deviled eggs and more deviled eggs!” He loves his deviled eggs! Thanks to the Instant Pot he can have as many as he wants. Today’s recipe for deviled eggs is a classic, basic recipe. It combines egg yolks, mayo, sugar, vinegar and some seasoning. Feel free to dress it up or dress it down depending on your personal taste preferences. Deviled eggs make a wonderful appetizer and a healthy snack. I know a few people that can make a meal out of them too. How to Make Deviled Eggs Make a batch of hard boiled eggs. I like using my Instant Pot but you can also do it on the stove top. Find all the directions for using the Instant Pot here. This recipe uses six hard boiled eggs which gives you 12 deviled eggs but it is very easy to double or triple the recipe. After the hard boiled eggs cool, peel them and cut them in half. Scoop out the egg yolk with a spoon and place into a bowl. Smash the egg yolks with a fork. Combine egg yolks with mayonnaise, sugar, apple cider vinegar, and dry mustard. Stir to combine and until smooth. Spoon mixture back into the hole left by the egg yolk or place mixture into a piping bag with a large star tip and pipe back into the egg. (It’s a little prettier that way) How Long Will Deviled Eggs Keep? Deviled Eggs can be prepared a day or two ahead of time. Just keep them covered and refrigerated until ready to serve. If you are serving them outside on a warm day, place the serving dish over a pan of ice to keep them chilled. As I said, this recipe is a starting place. I like to sprinkle mine with some paprika and chopped chives but feel to dress them up or down however you like. Some people like to add a little pickle relish. Other favorite things to serve with a holiday meal: Pineapple Casserole Cheesy Potatoes Classic Deviled Eggs Recipe Easy Deviled Eggs Easy Deviled Eggs is a classic recipe and one that is often found on the holiday table or at the neighborhood potluck. They are so easy to make with the Instant Pot. 6 hard boiled eggs (peeled and cut in half) 1/4 cup mayonnaise 1/2 tsp dry mustard 1 tsp sugar 1 tsp apple cider vinegar salt to taste pepper to taste paprika (garnish) chives (garnish) After peeling and cutting eggs in half, use a spoon to scoop out the yolk and place yolk in a bowl. Smash yolks with a fork until smooth. Add mayo, dry mustard, sugar, vinegar, salt and pepper to smashed egg yolks. Stir to combine. Spoon filling back into egg white indentation or fill a piping bag with a large star tip with mixture and pipe back into egg white. Sprinkle with paprika and chopped chives. Cover with plastic wrap and refrigerate until ready to serve. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Easy Deviled Eggs. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Easy Deviled Eggs is a classic recipe and one that is often found on the holiday table or at the neighborhood potluck.  They are so easy to make with the Instant Pot.

I think deviled eggs are one of those foods you either love or you don’t.  My husband loves them. I recently discovered how easy it is to make hard boiled eggs in the Instant Pot so I am sure they will become a more frequent guest at our house.   Deviled eggs are also the perfect thing to make with those leftover hard boiled eggs from Easter egg dying with the kids.

Recently I was helping a friend plan the menu for a party for her son.  Her son requested “Deviled eggs and more deviled eggs!”  He loves his deviled eggs! Thanks to the Instant Pot he can have as many as he wants.

Today’s recipe for deviled eggs is a classic, basic recipe. It combines egg yolks, mayo, sugar, vinegar and some seasoning.  Feel free to dress it up or dress it down depending on your personal taste preferences.  Deviled eggs make a wonderful appetizer and a healthy snack.  I know a few people that can make a meal out of them too.

How to Make Deviled Eggs

• Make a batch of hard boiled eggs.  I like using my Instant Pot but you can also do it on the stove top. Find all the directions for using the Instant Pot here. This recipe uses six hard boiled eggs which gives you 12 deviled eggs but it is very easy to double or triple the recipe.

• After the hard boiled eggs cool, peel them and cut them in half.
• Scoop out the egg yolk with a spoon and place into a bowl.
• Smash the egg yolks with a fork.
• Combine egg yolks with mayonnaise, sugar, apple cider vinegar, and dry mustard.  Stir to combine and until smooth.
• Spoon mixture back into the hole left by the egg yolk or place mixture into a piping bag with a large star tip and pipe back into the egg.  (It’s a little prettier that way)

How Long Will Deviled Eggs Keep?

Deviled Eggs can be prepared a day or two ahead of time.  Just keep them covered and refrigerated until ready to serve. If you are serving them outside on a warm day, place the serving dish over a pan of ice to keep them chilled.

As I said, this recipe is a starting place.  I like to sprinkle mine with some paprika and chopped chives but feel to dress them up or down however you like.  Some people like to add a little pickle relish.

Other favorite things to serve with a holiday meal:

• Pineapple Casserole
• Cheesy Potatoes

Classic Deviled Eggs Recipe

Easy Deviled Eggs

Easy Deviled Eggs is a classic recipe and one that is often found on the holiday table or at the neighborhood potluck.  They are so easy to make with the Instant Pot.

• 6 hard boiled eggs (peeled and cut in half)
• 1/4 cup mayonnaise
• 1/2 tsp dry mustard
• 1 tsp sugar
• 1 tsp apple cider vinegar
• salt to taste
• pepper to taste
• paprika (garnish)
• chives (garnish)

1. After peeling and cutting eggs in half, use a spoon to scoop out the yolk and place yolk in a bowl.

2. Smash yolks with a fork until smooth.

3. Add mayo, dry mustard, sugar, vinegar, salt and pepper to smashed egg yolks.  Stir to combine.

4. Spoon filling back into egg white indentation or fill a piping bag with a large star tip with mixture and pipe back into egg white.

5. Sprinkle with paprika and chopped chives.  Cover with plastic wrap and refrigerate until ready to serve.

Need some help figuring out what’s for dinner tonight?

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You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Lemon Cream Cake This lemon crumb cake is a light lovely cake filled and covered with lemon cream goodness! It’s spring and that means it’s lemon season at our house. I love just about anything lemon and I can’t seem to get enough of it. I generally share recipes that are easy and quick to prepare. But once in a while I love to spend a little time puttering in the kitchen creating something special and this lemon cream cake is the perfect way to do that. There are several steps involved but you can do a few of them the day before so it’s not so much work at one time. I can tell you though, the extra effort is definitely worth it. It would be a real crowd pleaser dessert for your Easter brunch or dinner. The recipe is two layers of a delicious white cake with a hint of lemon thanks to some lemon zest. Add in a nice thick layer of lemon cream in the middle and a thin layer all over the outside of the cake and then a sprinkle of a crumb mixture on top makes for one amazing dessert. How to Make Lemon Cream Cake The lemon cream mixture includes an amazing lemon curd – I mean amazing. I could have eaten the whole batch if I hadn’t needed it for the filling for the cake. This is one area where you could save a bit of time if you like. You can use store bought lemon curd instead or just make the lemon curd the night before and keep it in the refrigerator until you are ready to assemble the cake. I often make the cake a day or a few days before and then wrap the individual layers in three layers of plastic wrap and put them in the freezer. The cake stays perfectly fresh and a frozen cake is easier to frost. Just pull out the cake when you are ready to assemble it. This cake has a “naked cake” look which means you can actually see the cake layer through the frosting. I love the look but if you prefer a fully frosted cake you can do that too. After frosting, the cake you can add the crumb topping which is a mixture of powdered sugar, flour, butter and vanilla. If you are looking to save some time, you could eliminate the crumb topping but it does give the cake a pretty finish on top and a nice yummy texture. This cake would look so pretty on your Easter table or at any celebration. What are you having for Easter dessert?? Check out more easy lemon desserts: The BEST Lemon Bars Layered Lemon Sponge Cake Yummy Lemon Poppyseed Bread For all of my other favorite kitchen products and tools visit my Amazon Store. Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes Lemon Cream Cake Recipe Lemon Cream Cake This lemon crumb cake is a light lovely cake filled and covered with lemon cream goodness! Cake 2 1/4 cups cake flour 1 tablespoon baking powder ½ teaspoon salt 1 ¼ cups buttermilk 4 large egg whites (save the yolks for the lemon curd) 1 ½ cups sugar 2 teaspoons lemon zest 1/2 cup butter 1 tsp. vanilla Filling 1/3 cup simple syrup (see recipe below) 1 pkg unflavored gelatin 1 cup lemon curd (recipe follows or use store bouight) 1 8 oz. cream cheese (softened) 3/4 cup whipping cream Lemon Curd 2 lemons 4 egg yolks 2/3 cup sugar 4 Tbsp butter (cold) Vanilla Crumb Topping 1/2 cup flour 1/2 cup, plus 2 Tbsp powdered sugar 5 Tbsp butter (chilled, cut into small pieces) 1 tsp. vanilla Simple Syrup 1 cup water 1 cup sugar Simple Syrup Combine sugar and water in a small saucepan and heat until sugar is dissolved. Allow to cool until ready to use. Cake Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Combine sugar and butter and beat with the paddle or whisk attachment, or with a hand mixer,beat on medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Mix for two minutes until well combined. Divide the batter between the two 9 inch pans that have been greased and floured. Line the bottom of the pans with wax paper and grease and flour that also. Bake for 30-35 minutes the cakes are well risen and springy to the touch, or until a thin knife or toothpick comes out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months). Filling Add the gelatin in a few Tbsp of water for about 5 minutes Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved. Set aside to cool. In a chilled mixing bowl, beat the whipping cream until it forms stiff peaks. Transfer to another bowl and set aside. In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed Slowly drizzle in the cooled simple syrup, scraping down sides as needed Add the whipping cream and beat with the whisk attachment until incorporated. Chill the mixture until slightly thickened. Lemon Curd Zest the lemons and set aside. Juice the lemons. In a small mixing bowl, whisk the egg yolks and sugar until smooth. Stir in zest and juice. Pour the mixture into a saucepan and bring to a simmer over medium heat. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon Remove from the heat and pour through a strainer into a glass bowl. Add in butter, 1 Tbsp at a time. Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set Vanilla Crumb Topping In a bowl mix the flour and powdered sugar. Cut in the chilled butter until small pea size pieces form. Drizzle the vanilla over and mix to combine. Chill the mixture until needed. Assembling the cake When the cake is cooled, brush the tops of the cake with the remaining simple syrup Spread 2/3 of the filling on the bottom half of the cake and top with the other layer. Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake. ( I only did it on the top) Chill for several hours or freeze to firm up the filling Originally posted May 10, 2013 Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Lemon Cream Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

This lemon crumb cake is a light lovely cake filled and covered with lemon cream goodness!

It’s spring and that means it’s lemon season at our house. I love just about anything lemon and I can’t seem to get enough of it.

I generally share recipes that are easy and quick to prepare.  But once in a while I love to spend a little time puttering in the kitchen creating something special and this lemon cream cake is the perfect way to do that.  There are several steps involved but you can do a few of them the day before so it’s not so much work at one time.  I can tell you though, the extra effort is definitely worth it.

It would be a real crowd pleaser dessert for your Easter brunch or dinner.

The recipe is two layers of a delicious white cake with a hint of lemon thanks to some lemon zest.  Add in a  nice thick layer of lemon cream in the middle and a thin layer all over the outside of the cake and then a sprinkle of a crumb mixture on top makes for one amazing dessert.

How to Make Lemon Cream Cake

• The lemon cream mixture includes an amazing lemon curd – I mean amazing.  I could have eaten the whole batch if I hadn’t needed it for the filling for the cake. This is one area where you could save a bit of time if you like.  You can use store bought lemon curd instead or just make the lemon curd the night before and keep it in the refrigerator until you are ready to assemble the cake.

• I often make the cake a day or a few days before and then wrap the individual layers in three layers of plastic wrap and put them in the freezer.  The cake stays perfectly fresh and a frozen cake is easier to frost.  Just pull out the cake when you are ready to assemble it.
• This cake has a “naked cake” look which means you can actually see the cake layer through the frosting.  I love the look but if you prefer a fully frosted cake you can do that too.
• After frosting, the cake you can add the crumb topping which is a mixture of powdered sugar, flour, butter and vanilla.  If you are looking to save some time, you could eliminate the crumb topping but it does give the cake a pretty finish on top and a nice yummy texture.

This cake would look so pretty on your Easter table or at any celebration.

What are you having for Easter dessert??

Check out more easy lemon desserts:

The BEST Lemon Bars

Layered Lemon Sponge Cake

Yummy Lemon Poppyseed Bread

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Lemon Cream Cake Recipe

Lemon Cream Cake

This lemon crumb cake is a light lovely cake filled and covered with lemon cream goodness!

Cake

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ cups buttermilk
• 4 large egg whites (save the yolks for the lemon curd)
• 1 ½ cups sugar
• 2 teaspoons lemon zest
• 1/2 cup butter
• 1 tsp. vanilla

Filling

• 1/3 cup simple syrup (see recipe below)
• 1 pkg unflavored gelatin
• 1 cup lemon curd (recipe follows or use store bouight)
• 1 8 oz. cream cheese (softened)
• 3/4 cup whipping cream

Lemon Curd

• 2 lemons
• 4 egg yolks
• 2/3 cup sugar
• 4 Tbsp butter (cold)

Vanilla Crumb Topping

• 1/2 cup flour
• 1/2 cup, plus 2 Tbsp powdered sugar
• 5 Tbsp butter (chilled, cut into small pieces)
• 1 tsp. vanilla

Simple Syrup

• 1 cup water
• 1 cup sugar

Simple Syrup

1. Combine sugar and water in a small saucepan and heat until sugar is dissolved.  Allow to cool until ready to use.

Cake

1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

4. Combine sugar and butter and beat with the paddle or whisk attachment, or with a hand mixer,beat on medium speed for a full 3 minutes, until the butter and sugar are very light.

5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
6. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

7. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.   Mix for two minutes until well combined.

8. Divide the batter between the two 9 inch pans that have been greased and floured.  Line the bottom of the pans with wax paper and grease and flour that also.

9. Bake for 30-35 minutes the cakes are well risen and springy to the touch, or until a thin knife or toothpick comes out clean.

10. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
11. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

Filling

1. Add the gelatin in a few Tbsp of water for about 5 minutes

2. Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved.  Set aside to cool.

3. In a chilled mixing bowl, beat the whipping cream until it forms stiff peaks.  Transfer to another bowl and set aside.

4. In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed
5. Slowly drizzle in the cooled simple syrup, scraping down sides as needed

6. Add the whipping cream and beat with the whisk attachment until incorporated.  Chill the mixture until slightly thickened.

Lemon Curd

1. Zest the lemons and set aside.  Juice the lemons.

2. In a small mixing bowl, whisk the egg yolks and sugar until smooth.  Stir in zest and juice.

3. Pour the mixture into a saucepan and bring to a simmer over medium heat.

4. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon

5. Remove from the heat and pour through a strainer into a glass bowl.  Add in butter, 1 Tbsp at a time.

6. Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set

Vanilla Crumb Topping

1. In a bowl mix the flour and powdered sugar.  Cut in the chilled butter until small pea size pieces form.

2. Drizzle the vanilla over and mix to combine.  Chill the mixture until needed.

Assembling the cake

1. When the cake is cooled, brush the tops of the cake with the remaining simple syrup

2. Spread 2/3 of the filling on the bottom half of the cake and top with the other layer.

3. Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake. ( I only did it on the top)

4. Chill for several hours or freeze to firm up the filling

Originally posted May 10, 2013

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Orange Cake This Orange Cake is one of my favorite cakes. The texture is soft and the flavor is amazing thanks to fresh orange juice and zest! Several years ago when my mother was doing some cleaning out, she gave me a little spiral bound cookbook of recipes from a women she had known years ago named Marilyn Martell. Marilyn was an amazing cook and baker. Her little cookbook is full of county fair prize winning recipes. Marilyn has won numerous Sweepstake and Best of Show Awards and one year won 77 ribbons!!! In total she has won over 300 ribbons at various county and state fairs! This woman knew how to bake! Several of Marilyn’s recipes have become family favorites, including this Strawberry Cream Pie. Marilyn’s Orange Cake is another favorite and I think I can honestly say it is my favorite cake ever! Any cake that wins the blue ribbon at the fair has to be good ! In the description of the Fresh California Orange Cake Marilyn says that she had to bake it three times before leaving for the fairground. Practice makes perfect. Well, I took Marilyn literally. I baked it three times too!! The first time I made it I realized, after I had put it in the oven, that I had forgotten to add the orange juice. I yanked it out, mixed in the orange juice and put it back in, not a good idea. The cake fell in the middle but tasted delicious. I was determined to do it right and the second time I forgot to wear my glasses and instead of adding 1/3 cup of butter and shortening I added 1/2 cup of each! Well, if you didn’t know this, cakes fall big time when there is too much fat in them!! I figured the third time was the charm and since Marilyn had to make it 3 times, why shouldn’t I. So 12 oranges later, I found success and boy was it worth it. Note: The cakee does fall slightly in the middle, even when done right so don’t worry. I figure there is just more room for frosting! This cake is light and delicious. The fresh orange taste is lovely and reminds me of the orange groves in California I would smell as we drove to my grandparents home in San Gabriel. The secret to success with this cake is using freshly squeeze orange juice along with some frozen orange juice. The fresh juice makes a difference. How to Make Orange Cake You will need two 9″ cake pans. Grease and flour them. I also like to line the bottom of mine with wax paper which I also grease and flour. This recipe uses cake flour. Cake flour will give you a more tender, lighter cake, so go get yourself some. You will usually find it in a box in the baking aisle. One trick to a nice, tender cake is to not over mix it after adding the flour. To get even cake layers, be sure and get an even amount of batter in both pans. I like to use my kitchen scale and weigh the pans with the batter in them. Add or subtract as needed. Bake until golden brown and a tooth pick comes out clean. Allow cake to cool for 10-20 minutes and then run a knife around the edge of the pan and turn upside down onto a cooling rack. Be sure and remember to remove the wax paper from the bottom of each cake layer. Don’t worry if the cake falls a bit in the middle, just more room for frosting. After the cake is completely cool, wrap each layer in plastic wrap so that it is air tight and freeze. Freeze overnight or at least a couple of hours. The cake will frost so much easier if it has been frozen. Remove from the freezer and assemble the cake, adding frosting between the two layers. Then, apply a crumb coat of frosting over the whole cake. A crumb coat is a thin layer of frosting that locks in all the crumbs so they don’t come through on the final layer of frosting. After applying the crumb coat, pop the cake back in the freezer for about 30 minutes so the crumb coat will firm up. Add the final layer of frosting and garnish with slices of orange. Can I Freeze Cake? Cake actually freezes really well, frosting and all. Just be sure and wrap it up airtight in plastic wrap. You can also slice the cake into pieces and wrap each piece in plastic wrap or place in an airtight container. It will keep for up to a year, but it never lasts that long at our house. Check out more of my favorite cake recipes: Key Lime Cake Lemon Crumb Cake The Best Chocolate Cake Orange Cake Recipe Orange Cake This Orange Cake is one of my favorite cakes. Made with fresh squeezed orange juice, the texture is soft and the flavor is amazing! 1/3 cup butter 1/3 cup shortening 2 tsp orange zest 1 1/2 cup sugar 3 eggs 2 1/2 cup cake flour (sifted ) 2 1/2 tsp baking powder 1 tsp salt 1 cup orange juice (fresh squeezed, less 2 Tbsp) 2 Tbsp orange juice concentrate Creamy Orange Frosting 1/2 cup butter 4 oz. cream cheese 6 cups powdered sugar (sifted) 1/4 cup orange juice (fresh ) 2 tsp orange zest dash salt Cream together butter, shortening and rind Very gradually add sugar, creaming until light Add eggs, one at a time, beating well after each Continue beating 5 minutes Sift together dry ingredients and add alternately with orange juice to creamed mixture Add in orange juice concentrate Beat only until smooth after each addition Bake in 2 greased and floured 8 inch round pans at 350 for 25-30 minutes Cool 10 minutes on rack and then remove from pans and cool Wrap cake layers in plastic wrap and freeze for an hour to overnight before frosting. (See frosting directions below) Creamy Orange Frosting Cream butter and cream cheese Gradually beat in sugar alternately with orange juice beating until smooth Stir in orange rind and salt Add a drop or two of orange food coloring to tint a light orange Beat until creamy and spreading consistency. Place frosting between cake layers. Put a thin coating of frosting over entire cake, a crumb coat and then freeze cake for 30 minutes. Add final layer of frosting over entire cake. Garnish with some fresh orange slices. originally published April 15, 2010 Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Orange Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

This Orange Cake is one of my favorite cakes.  The texture is soft and the flavor is amazing thanks to fresh orange juice and zest!

Several years ago when my mother was doing some cleaning out, she gave me a little spiral bound cookbook of recipes from a women she had known years ago named Marilyn Martell.  Marilyn was an amazing cook and baker.  Her little cookbook is full of county fair prize winning recipes.  Marilyn has won numerous Sweepstake and Best of Show Awards and one year won 77 ribbons!!!  In total she has won over 300 ribbons at various county and state fairs!  This woman knew how to bake!

Several of Marilyn’s recipes have become family favorites, including this Strawberry Cream Pie.

Marilyn’s Orange Cake is another favorite and I think I can honestly say it is my favorite cake ever! Any cake that wins the blue ribbon at the fair has to be good ! In the description of the Fresh California Orange Cake Marilyn says that she had to bake it three times before leaving for the fairground. Practice makes perfect.

Well, I took Marilyn literally.  I baked it three times too!!   The first time I made it I realized, after I had put it in the oven, that I had forgotten to add the orange juice.  I yanked it out, mixed in the orange juice and put it back in, not a good idea.  The cake fell in the middle but tasted delicious.  I was determined to do it right and the second time I forgot to wear my glasses and instead of adding 1/3 cup of butter and shortening I added 1/2 cup of each!  Well, if you didn’t know this, cakes fall big time when there is too much fat in them!!

I figured the third time was the charm and since Marilyn had to make it 3 times, why shouldn’t I.  So 12 oranges later, I found success and boy was it worth it. Note: The cakee does fall slightly in the middle, even when done right so don’t worry.  I figure there is just more room for frosting! This cake is light and delicious.  The fresh orange taste is lovely and reminds me of the orange groves in California I would smell as we drove to my grandparents home in San Gabriel.

The secret to success with this cake is using freshly squeeze orange juice along with some frozen orange juice.  The fresh juice makes a difference.

How to Make Orange Cake

• You will need two 9″ cake pans.  Grease and flour them.  I also like to line the bottom of mine with wax paper which I also grease and flour.
• This recipe uses cake flour.  Cake flour will give you a more tender, lighter cake, so go get yourself some.  You will usually find it in a box in the baking aisle.
• One trick to a nice, tender cake is to not over mix it after adding the flour.

• To get even cake layers, be sure and get an even amount of batter in both pans. I like to use my kitchen scale and weigh the pans with the batter in them.  Add or subtract as needed.

• Bake until golden brown and a tooth pick comes out clean.  Allow cake to cool for 10-20 minutes and then run a knife around the edge of the pan and turn upside down onto a cooling rack.  Be sure and remember to remove the wax paper from the bottom of each cake layer.  Don’t worry if the cake falls a bit in the middle, just more room for frosting.

• After the cake is completely cool, wrap each layer in plastic wrap so that it is air tight and freeze.  Freeze overnight or at least a couple of hours.  The cake will frost so much easier if it has been frozen.
• Remove from the freezer and assemble the cake, adding frosting between the two layers.  Then, apply a crumb coat of frosting over the whole cake. A crumb coat is a thin layer of frosting that locks in all the crumbs so they don’t come through on the final layer of frosting.
• After applying the crumb coat, pop the cake back in the freezer for about 30 minutes so the crumb coat will firm up.  Add the final layer of frosting and garnish with slices of orange.

Can I Freeze Cake?

Cake actually freezes really well, frosting and all.  Just be sure and wrap it up airtight in plastic wrap.  You can also slice the cake into pieces and wrap each piece in plastic wrap or place in an airtight container.  It will keep for up to a year, but it never lasts that long at our house.

Check out more of my favorite cake recipes:

Key Lime Cake

Lemon Crumb Cake

The Best Chocolate Cake

 

Orange Cake Recipe

Orange Cake

This Orange Cake is one of my favorite cakes.  Made with fresh squeezed orange juice, the texture is soft and the flavor is amazing!

• 1/3 cup butter
• 1/3 cup shortening
• 2 tsp orange zest
• 1 1/2 cup sugar
• 3 eggs
• 2 1/2 cup cake flour (sifted )
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 cup orange juice (fresh squeezed, less 2 Tbsp)
• 2 Tbsp orange juice concentrate

Creamy Orange Frosting

• 1/2 cup butter
• 4 oz. cream cheese
• 6 cups powdered sugar (sifted)
• 1/4 cup orange juice (fresh )
• 2 tsp orange zest
• dash salt

1. Cream together butter, shortening and rind
2. Very gradually add sugar, creaming until light
3. Add eggs, one at a time, beating well after each
4. Continue beating 5 minutes
5. Sift together dry ingredients and add alternately with orange juice to creamed mixture
6. Add in orange juice concentrate
7. Beat only until smooth after each addition
8. Bake in 2 greased and floured 8 inch round pans at 350 for 25-30 minutes
9. Cool 10 minutes on rack and then remove from pans and cool

10. Wrap cake layers in plastic wrap and freeze for an hour to overnight before frosting. (See frosting directions below)

Creamy Orange Frosting

1. Cream butter and cream cheese
2. Gradually beat in sugar alternately with orange juice beating until smooth
3. Stir in orange rind and salt
4. Add a drop or two of orange food coloring to tint a light orange

5. Beat until creamy and spreading consistency.

6. Place frosting between cake layers.  Put a thin coating of frosting over entire cake, a crumb coat and then freeze cake for 30 minutes.

7. Add final layer of frosting over entire cake.  Garnish with some fresh orange slices.

originally published April 15, 2010

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

| Facebook | Google+ | Pinterest |

Continue reading Orange Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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