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
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| Love this |
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| So cute. I think it would be great in a kitchen. |
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| Loving this kids room. |
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| The Eames rocker inYellow...yum. |
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| Anthropologie chair. |
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| I need these. I wish it rained here more. |
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| Fabulous |
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| I would wear this everyday |
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| Glorious |
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| Cute gift idea |
Barefoot Contessa - Lemon Cake
via
Ingredients
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
Directions
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!
