Sunshine Lemon Cake!

After we all relaxed for a bit, I decided to make the Sunshine Cake, despite the boyfriend mentioning he was "Tired of eating!"  I have never heard such complaints. I asked him to go to work tomorrow and complain to his work pals about a girlfriend who cooks too much good food and see how much sympathy he gets. Yeah, thats' what I thought.  I got this recipe from Mother Earth News, and I loved, loved, loved it. It was not too sweet, and very light and fluffy. Friends will be getting this cake this week as a surprise. So friends who get it, act surprised. It has lemon and rosemary in it, two very happy ingredients, as far as I'm concerned.  And the cake is a dessert that brings a smile to your face. Can't get better than that!

And by the way... boyfriend had TWO pieces. Yeah, that's what I thought!  Follow the link to your very own, "told you you'd like it" Sunshine Cake.  The recipe is also below.

You need:

• 2 cups bleached all-purpose flour


• 1 teaspoon baking powder


• ¾ teaspoon coarse salt


• 1 teaspoon rosemary leaves, minced


• 1 tablespoon lemon zest


• ½ cup nonfat or low-fat buttermilk


• 1 teaspoon vanilla extract


• 3 eggs


• 1¼ cups granulated sugar


• ¾ cup heavy cream


• 1 cup confectioner’s sugar


• 1 tablespoon half-and-half or milk


• 4 teaspoons fresh lemon juice

Whisk flour, salt, baking powder, rosemary, and lemon verbena; set aside. In a small bowl, whisk together buttermilk and vanilla; set aside.

In a large bowl, beat eggs on medium speed with sugar until thick; batter should fall in a ribbon when beaters are lifted. Alternately stir in (or use mixer on low speed) flour and buttermilk mixtures, beginning and ending with flour. Mix just until combined.



Oh look, there's a gratuitous picture of my new Kitchen Aid mixer. It completes me.

In another bowl with clean beaters, beat cream until stiff peaks form; gently fold into batter. Pour batter into prepared pan and smooth the top.

Bake 45 minutes, until the top just springs back when pressed. Cool 10 minutes in the pan, then turn cake out onto rack to cool completely.

Transfer cake to a serving platter. Whisk together confectioner’s sugar, half-and-half and lemon juice; drizzle over cake.