LEMON CAKE WITH FROSTING

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INGREDIENTS
2 cups whole wheat flour or all-purpose flour
1 1/2 cup powdered sugar
1 cup butter
1 tsp baking powder
1 tsp baking soda
1/4 cup lemon juice
4 eggs

LEMON FROSTING
1 cup powdered sugar
4-5 tbsp lemon juice

METHOD
Sieve together flour, baking soda and baking powder and keep aside.

In a bowl, beat together butter, eggs and sugar, till sugar dissolves completely. Mix flour in it. Now add lemon juice. Mix well.

Batter will be little thick.

Pre-heat oven at 180 degree Celsius. Bake it for 30-35 minutes or till skewer comes out clean.

Let cake cool down completely.

For Lemon Frosting:
Grind and sieve sugar to make fine powder. Mix together powdered sugar and lemon juice. If frosting is too thick add more lemon juice

YOU CAN ALSO ADD MELTED WHITE CHOCOLATE IN FROSTING.

4 EGGS ARE ESSENTIAL AS THIS CAKE DOESN’T RISE MUCH.

Pictorial:

1. Beat well sugar, egg and butter.

 

2. Till sugar dissolves completely.

3. Add sieve flour and baking soda, baking powder in it.

 

4. Add lemon juice.

 

5. Mix well to make batter. (Batter will be little thick)

6. Bake in pre-heated oven at 180 degree for 30-35 minutes. Let it cool down completely.

For Frosting:

1. Grind and sieve sugar to fine powder.

2. Add lemon juice.

 

3. Mix well. You can add melted white chocolate in it at this point.

 

4. Spread all over cake. (Cake should be of room temperature)

 

5. Serve tangy yummy cake!!!

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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