May 5, 2011

Inspired by the Sun

What better way to be inspired then by Nature?  The pure and raw natural beauty that surrounds us in the great outdoors, and the grandeur of the Sun the makes it all glisten.  Lately I have been finding myself totally inspired by all things Yellow, thanks to the glorious Sunshine that Spring brings. I hope you find time to be inspired today and have a great Thursday! XoX
Love this

So cute.  I think it would be great in a kitchen.

Loving this kids room.

The Eames rocker inYellow...yum.

Anthropologie chair.  

I need these.  I wish it rained here more.


I would wear this everyday


Cute gift idea

all images via pinterest

Barefoot Contessa - Lemon Cake

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

** I love the idea of making this into several mini bundt cakes for a party.  Adorable.
** Remember to enter the giveaway, you have until Friday at midnight.  Scroll down for Monday's post to enter there.  Enjoy!


Trashy Decor said...

Thanks for sharing the beautiful images. Yellow has a way with me, too. I just can't be sad or mad when I'm surrounded by it. It's such a happy and beautiful color!

Have a gorgeous day!


Linh said...

Hey Brittany,
Wonderful wonderful post! I just got SUPER happy reading this. I love yellow and would wear that flowy yellow dress on the beach any day. Thanks for the yummy recipe. Might have to try it this weekend for Mom's Day :) Rock on sista'!

Abigail's Place said...

Aaahh another fan of the Barefoot Contessa, I love her, so will defo have to try out the cake!
I am loving the sunshine at the moment so this post is perfect.

An gorgeous pictures.

Abigail x

The Munguia's said...

Love yellow! It is a fave of mine too. I also dig that dress with the yellow top. Where is that from?

Swirls of Happy said...

Kelly, Yellow is so great! It is from Anthropologie :)

modern jane said...

My mom makes yummy lemon cake.. I'll have to try yours!

Stephanie said...

So cute Britt, I love yellow. That cakes sounds delish, may just have to try it.

The Farmers said...

yellow is drawing me in lately as well. which is good because little miss is having a duck birthday party in a few weeks.