Friday, March 20, 2009

lets eat cake...

Spring is HERE!
Spring is HERE!!
Spring is HEEEERRRREEEE!!!

Lets all run out our front doors, breath in the
fresh air and do cart wheels in our fresh new grass...
that is, if you've got any yet!

In honor of this new season, where everything
is new again, lets eat cake!

In fact, lets eat some Vanilla Cake with,
are you ready for THIS?...
Key Lime Buttercream Frosting!

Oh boy, Oh boy, Oh boy... pass the fork right now!

If you're a fan of Key Lime Pie,
then you're gonna love this!

I couldn't stop licking my fingers on this one!

And the cake... I'm not gonna lie to ya.
Mine got a little too done... I think it's my oven or
my sleep deprivation (please note: I'll probably be blaming
all my mishaps on that for the next year... or twenty!)

Anyway, aside from a little well done, the cake is delicious.
Even the cake batter is to die for... not that I would know anything
about THAT. It's just something I heard. :)

You could totally make this cake for any occasion
and frost it with any flavor of frosting.

Now, go celebrate Spring and bake this cake NOW!


~Vanilla Cake~

2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
3 cups CAKE flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk

~Beat sugar and butter at medium until creamy and fluffy (about 5 minutes).
~Add eggs, one at a time, beating until yellow disappears after each addition.
~Beat in vanilla and almond extracts.

~In a separate bowl, whisk together flour, baking powder, and salt.
~Add to sugar mixture alternately with buttermilk, beginning and
ending with flour mixture.
~Beat at medium-low speed just until blended after each addition.
(Batter will be thick.) Use immediately.

~Bake in a preheated oven at 350 degrees in 2 greased and floured 9-inch round
cake pans for 30 to 35 minutes, checking with a wooden pick for doneness.


~Key Lime Buttercream Frosting~


1 cup butter, softened
2 tsp. vanilla extract
1/4 tsp. salt
1 (32-oz) pkg. powdered sugar
4 to 5 Tbsp. milk
2 Tbsp. Key lime zest
3 Tbsp. Key lime juice.

~Beat first three ingredients at medium speed until creamy.
~Beat in Key lime zest.
~Gradually add powdered sugar alternately with milk and Key lime juice,
beating at low speed until blended and smooth after each addition.
~Beat in up to 2 Tbsp. additional milk for desired consistency.

Happy Spring...
and Happy Birthday to Amy!
xo
Ralonda

2 comments:

alicia said...

What a BEAUTIFUL cake!!!!! And man, when you talk about "from scratch" you really, really mean it don't you. I'm more of a Semi-Homemade kinda girl. What's her name: Sandra something of Semi-homemade? Well, she's my girl!! ha ha Anyway, I'd just like to give you a "KUDOS, AND A TOP DRAWER OLE GIRL" ON THAT PIC IN YOUR PROFILE AREA!!!

Katherine Aucoin said...

That cakes just exudes Spring! Gorgeous pictures and a yummy cake!