Lemon Frosted Lemon Cake

I haven't gone on a hiatus intentionally but school has just kept me too busy to bake :( Or rather, I don't really condone baking if I cant even get my readings completed, so there. This baking incident was purely coincidental since it was my dad's birthday and it's a quick cake.


Lemon Frosted Lemon Cake

226g unsalted butter

200g white sugar

4 large eggs

1 tsp vanilla essence

Zest of 1 large lemon

280g all purpose flour

2 tsp baking powder

1/4 teaspoon salt

60 ml fresh lemon juice

Lemon Frosting:
115g confectioners' (powdered or icing) sugar, sifted

2 tbsp fresh lemon juice

Lemon Cake:

1) Preheat oven to 180 deg C and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper. Set aside.

2) In the bowl of your electric mixer, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

this is about the only picture i took

3)Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

4) Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.

Lemon Frosting:

5) In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice.

6) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.

Makes one - 9 inch (23 cm) cake.

credits off JOB

Corndog Casserole

Second semester has officially started :( Maybe the truth will only dawn upon me when I step into the lecture theatre. In any case, this is the last-bake item before I start to drown myself in my immense readings and projects. Not that I will be going on a hiatus, but probably attempt lesser new dishes. Cheers :)

2 cups celery, sliced
1 cup onions, chopped
1 1/2 pounds (680g) hot dogs
2 eggs
1 1/2 cups milk
1 teaspoon sage
1/3 teaspoon black pepper
18 oz. (510g) cornbread mix
8 oz. (226.7g) shredded cheddar cheese

your ingredients

hot dog mixture

milk mixture

combining milk with hot dog mixture

before turning it into the oven

In a skillet, cook celery and onions until tender. Place in a mixing bowl; set aside. Cut hot dogs into quarters, then into thirds. Place in a skillet, cook until lightly brown. Fold into celery mixture; set aside. Reserve one cup mixture. In another bowl, combine eggs, milk, sage, and black pepper. Fold in hot dog mixture. Stir in cornbread mix. Add on and a half cups cheese. Spread mixture into a greased 3 quart dish. Top with the reserved hot dog mixture and cheese. Bake uncovered at 350F( 177 deg cel) until golden brown.

I'm not sure why the bread crumbs didnt turn out as wet and crispy as i wanted. Maybe it had to do with the milk and cheese. But for better reference, visit taste and tell

Cranberry- Oat Scones

My all time favourite- scones :) (the picture is not very clear cause i realized i put the camera too close to the scone)

Recipe: (credits off JOB )

245g all purpose flour

65g granulated white sugar

1/4 teaspoon salt

3/4 tsp baking soda

1 tsp baking powder

113g unsalted butter, cold and cut into small pieces

60g old-fashioned rolled oats

40g dried cranberries/ cherries (raisins or currants)

Zest of one lemon/ orange

160 ml buttermilk

Egg Wash:

1 large egg

1 tablespoon milk/ cream

Note: For the buttermilk, you can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.

your ingredients

1) Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside. ( I actually used a non stick tray, makes things easier)

the dry ingredients

2) In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

3) Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet.

egg wash

4)Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.

5) Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool. (Alternatively, skip the icing part if you're not a fan of sugar)

fresh out from the oven

Makes 8 scones.

Of course, I wouldn't bake them for no specific reasons this time round. It's for my dear old friend who's celebrating his 21st today :)

happy birthday, dear friend! hope u'll enjoy the scones :)