Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

And it begins . . .

My first zucchini recipe of the season.

I picked two zucchini this weekend and I have three recipes to try out this week, all using zucchini.

My goal this year is to pick the zucchini before they become ginormous, which seems to happen in a matter of days.  We'll see how that goes.

I am loving these bars.  They are light and tender and the flavor is so fresh.  You can taste the honey and it pairs beautifully with the spices and frosting.  Lemon Cream Cheese Frosting really is the perfect match for these bars.  It has such a bright refreshing flavor.  I omitted the nuts from the recipe and added them to the top of half the bars, that way the nut lovers and non-nut lovers can all be happy.

Do you have any new zucchini recipes you can't wait to try this year?

Carrot and Zucchini Bars

adapted from: Better Homes and Gardens

(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. cinnamon

pinch of nutmeg

2 eggs, slightly beaten

1 1/2 c. shredded carrot (about 3 med.)

1 c. shredded zucchini 

3/4 c. packed light brown sugar

1/2 c. canola oil

1/4 c. honey

1 tsp. vanilla

1/2 c. chopped walnuts, opt.

Preheat oven to 350 degrees.  In a large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg.  In another large bowl, combine the remaining ingredients; add to dry ingredients and stir together until just combined.  Do not over mix.  Pour batter into a greased 9x13-inch baking pan.  Bake for 24-25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool completely.  Frost with Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting

From: Jenn@eatcakefordinner

4 Tbl. unsalted butter, room temperature

4 oz. cream cheese, room temperature

grated zest of 1 lemon

pinch of salt

1 1/2 c. powdered sugar

1/2 tsp. lemon extract, opt.

Cream together butter, cream cheese, lemon zest and salt.  Add the powdered sugar, 1/2 cup at a time, beating until smooth and creamy.  Mix in lemon extract, if desired.  If your frosting is too thick, you can add some lemon juice or milk.  I did not need to add any liquid.  Spread over cooled cake. 

Jenn's Notes:  The zucchini I used was more watery than usual and I ended up squeezing out the excess water before adding it to the batter.     

Linked up at Time to Sparkle!

Peach Pie Sheet Cake Bars

Lucky Leaf  provided me with products, at no cost, for the purpose of this blog post.  All opinions expressed herein are my own.  

I might have found a favorite pie filling.  The Lucky Leaf Peach Pie Filling I used for this cake is absolutely delicious.  It's so good, that we snuck a little right from the can, before adding it to the cake.  The flavor is perfectly peachy with just enough sweetness.

It took my sheet cake bars to a whole new level.  Peaches, Cake, Cinnamon Streusel and Cream Cheese Icing, what more could I ask for!

The texture is cakey, but you can pick the bars up and eat them without needing a fork, which makes them such a great Summer dessert.  Not a peach fan?  No problem, you can make these delicious bars with any type of pie filling.  Cinnamon and fruit go so well together, so Blueberry, Raspberry, Cherry and Strawberry would all be amazing.  

Peach Pie Sheet Cake Bars
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. unsalted butter, room temp.
1 3/4 c. sugar
4 eggs
2 tsp. vanilla extract
1 1/2 tsp. baking powder
3 c. all-purpose flour
1 (21 oz.) can peach pie filling, pureed
  
Cinnamon Streusel Topping
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 tsp. cinnamon
pinch of salt
1 Tbl. unsalted butter, cold

Cream Cheese Icing
4 oz. cream cheese
1 c. powdered sugar
1 1/2 tsp. vanilla extract
1-2 Tbl. milk, as needed

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla.  Add the baking powder and flour and mix until just combined.  Spread a little more than half of the cake batter into a greased 13''x18'' jelly roll pan.  It might seem like there is not enough batter to cover the bottom of the pan, but it will.  It will be a very thin layer, but it puffs up while baking.  Spread pureed pie filling over the top, then drop spoonfuls of the remaining batter randomly over the top.  Spread out slightly, but there should be many spots without any batter.  

For the Cinnamon Streusel Topping:  In a small bowl, combine brown sugar, flour, cinnamon and salt.  Add the cold butter and using your clean hands, rub together the dry ingredients with the butter until is resembles coarse crumbs.  Sprinkle over the top of the cake.  Bake for 33-35 minutes or until a toothpick inserted comes out clean.  Cool completely.  

For the Cream Cheese Icing:  Place cream cheese in a microwave-safe glass dish and microwave for 10-15 seconds or until very soft.  Add the powdered sugar and vanilla and stir until smooth.  Add milk, as needed, to reach adesired consistency.  Drizzle over cooled cake.     

Linked up at Weekend Potluck!

Skinny Mountain Dew Cake with Whipped Topping and Strawberries

Be sure to follow me on bloglovin' and never miss a delicious recipe.

I am not even kidding when I say this cake is so DANG good!

It could quite possibly be one of the lightest cakes I have ever eaten.  If you served this cake to someone, they would have no clue it's a skinny cake.

There are only FOUR total ingredients - A cake mix, a can of soda, light whipped topping and strawberries.  That's it.

The cake is made with a cake mix and a can of soda.  No oil and no eggs, just soda.  It creates the softest, lightest cake and I am blown away by the result.

I love Diet Mountain Dew and that is what I used, but you can't actually taste the soda in the finished cake.  If you are against diet sodas, regular works great too.  Or if you don't drink caffeine,  Sprite is another great option.

This is the perfect light cake for Summer and think of all the different versions you can make by switching up the flavor of cake mix and soda.  You will be seeing more versions of this on Eat Cake For Dinner, so be prepared :)  

Skinny Mountain Dew Cake

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (15.25 oz.) yellow cake mix

1 (12 oz.) can Diet Mountain Dew, room temperature 

1 (8 oz.) container light whipped topping, thawed

16 oz. strawberries, hulled and chopped

Preheat oven to 350 degrees.  Grease a 9x13-inch cake pan; set aside.  In a large bowl, combine the cake mix and can of soda.  The soda will foam up a bit.  Whisk together until just combined.  Do not overmix.  Pour into cake pan and spread out evenly.  Bake for 30 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool completely.  Serve with whipped topping and chopped strawberries.  

Jenn's Notes:  The cake is so soft and it cuts cleanest when using a serrated knife.  Regular soda can be substituted for diet or a different flavor can be substituted for Mountain Dew.  I have also tried this cake with vanilla frosting and the whipped topping is a much better option for this light cake. 

Linked up at Weekend Potluck! and Strut Your Stuff Saturday! and Saturday Night Fever!

Lucky Leaf Pie Filling and Rachael Ray Giveaway Plus Raspberry Cobbler Cake

Lucky Leaf provided me with pie filling and a Rachael Ray stoneware set, at no cost, for the purpose of this blog post.  All opinions expressed herein are my own.

Lucky Leaf wants us to "share the love" this Valentine's Day by helping us bake some sweets for our sweetie :)

If you know me, then you know that I would never pick a fruit pie over a cream pie, but you know what . . . that is the beauty of pie filling . . . you can use it for WAY more than just pie.

Take this Raspberry Cobbler Cake for example.  Rather than purchasing raspberries, that aren't currently in season in Utah and spending the time cooking them down with sugar and cornstarch to create my own filling, I was able to use Lucky Leaf Red Raspberry Pie Filling.  So much easier.

  I swirled the Red Raspberry Pie Filling into my cake batter, topped with a cinnamon streusel topping and baked it to perfection.  Last, I topped it all off with my mouthwatering rich and creamy Cream Cheese Icing.  To make this even more decadent, serve it with a scoop of vanilla ice cream.  

Now . . . I might just pick this cake over a cream pie :)      

Visit Lucky Leaf's Recipe Page for more mouthwatering ideas.

Raspberry Cobbler Cake

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1 1/2 c. all purpose flour

1/2 c. sugar

2 1/4 tsp. baking powder

1/4 tsp. kosher salt

3/4 c. milk

1 egg

1 tsp. vanilla

2 Tbl. unsalted butter, melted

Raspberry Swirl

1/2 c. raspberry pie filling

Streusel Topping

5 Tbl. light brown sugar

1 Tbl. all-purpose flour

1 tsp. cinnamon

pinch of salt

1 Tbl. unsalted butter, cold

Preheat oven to 350 degrees.  For the Cake: Whisk together the flour, sugar, baking powder and salt in a medium bowl.  Add the milk, egg, vanilla and melted butter.  Stir together until just combined.  Spread evenly into a greased 8x8-inch baking dish.  Add dollops of the raspberry pie filling randomly over the top of the cake.  Use a knife and run it through the cake batter and raspberry filling to form swirls.  For the Streusel Topping:  Stir together the brown sugar, flour, cinnamon and salt.  Add the unsalted butter and using your clean hands, rub together the dry ingredients with the butter until it resembles coarse crumbs.  Sprinkle over the entire top of the cake.  Bake for 30-32 minutes or until toothpick inserted in the center comes out clean.  Cool and drizzle with cream cheese icing.  Makes 9 pieces.  

Cream Cheese Icing

2 oz. cream cheese

1/2 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk

Place cream cheese in a microwave-safe glass dish and microwave for 10-15 seconds or until very soft. Add the powdered sugar and vanilla and stir until smooth and creamy.  Add enough milk to reach desired consistency.  Drizzle over cooled cake.  

To Enter The Giveaway
Congrats to Kenzie C. - the winner of this giveaway!

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Linked up at Weekend Potluck!

Funfetti Sheet Cake from Scratch in 30 Minutes

 Grammy's White Sheet Cake is one of the most popular recipes here on Eat Cake For Dinner and it is the most requested recipe by family and friends.  

It was time to turn that pretty white cake into a funfetti cake.  I can't believe it took me so long to finally think of doing that.  Funfetti is probably one of the most requested cakes by kids on their birthdays and now you can make it from scratch, feed a bunch of people and not even break a sweat.  

You don't even have to break out the mixer for this recipe.  A whisk is all you need.   

It is such an INCREDIBLE cake and can be made in 30 minutes.   I can mix up the batter in a few minutes, bake it for around 22 minutes, prepare the frosting while it bakes, let it cool for a few minutes, pour on the frosting and BAM . . . you are done :)  The very first time you make this, it might take a little longer than 30 minutes since it is new to you, but I have made this so many times, it's a piece of cake.  However, sometimes I do allow the cake to cool completely before adding the frosting, it just depends on what your schedule allows.   

It tastes great for several days and can easily be made ahead of time. 

You better buy a big container of sprinkles, because you are going to get begged to make this cake over and over again.  

Funfetti Sheet Cake from Scratch
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. unsalted butter
1 c. water
2 1/4 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 c. sour cream
2 eggs
1 tsp. vanilla
6 Tbl. sprinkles, plus more for garnish

Frosting:
1 c. unsalted butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
pinch of salt
2 tsp. vanilla 

Preheat oven to 375 degrees.  For the Cake: Combine butter and water in a medium saucepan over medium-low heat until the butter is melted.  Meanwhile, combine flour, sugar, salt and baking soda in a medium bowl.  Once butter is melted, whisk into the flour mixture.  Whisk in the sour cream, eggs and vanilla until smooth.  Fold in the sprinkles.  Pour batter into a well-greased 12''x17'' sheet pan.  Bake for 21-22 minutes or until top springs back when lightly touched.  Remove from oven and allow to cool slightly (or cool completely) before adding the frosting.  

For the Frosting:  Add powdered sugar to a medium bowl.  Combine butter and evaporated milk in a small saucepan over medium-low heat until the butter is melted.  Remove from heat and pour over powdered sugar.  Whisk until smooth.  Add the salt and vanilla and whisk until well combined and smooth and creamy.  Pour over slightly cooled cake.  Frosting thickens slightly as it sits.  Garnish with additional sprinkles, if desired.

Jenn's Notes: Recipe can easily be cut in half and baked in a 9x13-inch cake pan. 

Base cake recipe adapted from: Frieda Loves Bread

The Romney Family Table Review Plus Best White Cake Recipe

(Image Credit)

The Publisher provided me with a copy of this cookbook for the purpose of this review, but all opinions expressed herein are my own.

My first impression of "The Romney Family Table" from just looking at the pictures . . .
. . . This is going to be a good book :)

The first 77 pages are full of family stories, pictures and traditions with at least one recipe included in each category.  It is obvious that family is so important to Ann Romney and she truly believes in the importance of sitting around the dinner table with your children and enjoying a home cooked meal.

She tells you about raising five boys and all the adventures and hard times that come along with that.

Her stories are very well written and they kept me interested and for those of you that are wondering - she does not talk about politics.

Then, you start off the recipe section with Breads.  Like always, I want to make every single bread recipe.  How do Sweet Potato Muffins, Orange Rolls and No-Knead Bread sound?

This book has a lot of classic recipes that I never get sick of, such as . . . Lemon Squares, Great Granny's Banana Cake and Ann's Honey Wheat Bread.

I cannot wait to try her Homemade Caesar Dressing that does not have anchovies in it.

You are sure to find many favorites in the more than 125 recipes that are included in this hard-back book.

Not only are you going to benefit from all the great recipes in "The Romney Family Table,"  but Ann Romney is donating the proceeds to the Center for Neurological Diseases at Brigham & Women's Hospital in Boston.

That has got to make you feel good about where your money is going.

I wanted to share with you one of the many delicious desserts in "The Romney Family Table."

This white cake recipe intrigued me.  I had never seen the mixing method that was used to make this cake.  I had to see what type of cake it created and if she calls it BEST White Cake, it is worth a try.

The crumb of the cake really is unique.  It is almost dry and it's crumbly, but when you taste it, it doesn't taste dry and the flavor is really good.  I made it exactly as the recipe said, even triple-sifting the cake flour.

The Icing is really the star of this cake.  It tastes like CARAMEL.  You first cook butter, brown sugar and milk on the stove and then mix it into powdered sugar.  It is fairly runny at first, but it sets up SO QUICK.  You have got to work fast.  Since it sets up so fast, I went with a quick layer in the middle and on the top.

I personally really liked it and I know I will end up eating more than my fair share.

Overall, I am happy with this book.  My favorite sections are the bread and desserts (surprise), but the other sections have some great recipes too.

Best White Cake

adapted from: Ann Romney
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temperature

1 1/2 c. sugar

2 1/4 c. triple-sifted cake flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 c. milk, divided

2 large eggs

2 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease and flour 2 (9-inch) cake pans that have been lined with parchment paper.  Cream together the butter and sugar.  Add the flour, baking powder and salt and 2/3 cup of milk.  Beat on medium speed for 2 minutes.  Whisk together the remaining 1/3 cup of milk, eggs and vanilla and pour into the batter.  Beat for another 2 minutes.  Divide batter evenly between prepared pans.  Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in pans for 15 minutes, then invert to a wire rack and allow to cool completely. Top with icing.

Icing

1/2 c. unsalted butter

1 c. brown sugar, packed

4 Tbl. milk

2 c. powdered sugar

Melt butter in a medium saucepan over medium heat.  Add the brown sugar and bring to a boil.  Continue to boil for 2 minutes, stirring constantly.  Stir in the milk and cook just until it comes to a boil. Remove from heat and add the powdered sugar.  Beat until it is smooth.  Spread half over first cake layer, top with 2nd cake layer and remaining icing.  If icing becomes too thick, simply add a little hot water until it returns to a texture you can work with.

Jenn's Notes: My cake took around 30 minutes to bake.  I garnished mine with pecans and it was super tasty. 

Linked up at Strut Your Stuff Saturday!

My over-the-top 30th Birthday Cake

This is a belated post . . . I really turned 30 a few months ago.  Some of this might be old news to my friends, but this cake will never be old news and it will be a cake you will CRAVE and never forget. 

Four layers of eggless super-moist chocolate cake filled with browned butter cream cheese icing, smothered in chocolate frosting and garnished with mini chocolate chips and sprinkles all served with a drizzle of caramel sauce.

A little over the top?  Maybe, but . . . it is DIVINE!

One of the BEST cakes I have ever made and ever eaten.

I needed something over- the-top.  I turned 30.  I LOVED my 20's and I really did not want to leave that era behind.  I wanted to stay in it FOREVER.  The week before I kept thinking things like, "this is my last Friday in my 20's", "this is the last time I will eat pizza in my 20's", does this mean my metabolism is going to hit rock bottom and I'm really going to have to start watching what I eat even more?

While I was having my little "pitty party", my sweetie was out shopping with his mom.

He surprised me with an over-the-top 30th Birthday Present.  My jaw just about hit the floor when I opened the box.  I have never had anything like this before.

A COACH handbag and my beautiful M-I-L gave me a matching Wallet!

Cutest purse I have ever seen. 

Best 30th Birthday present a girl could get!  

My F-I-L gave me some cute mixing bowls and a big red enamel coated dutch oven.  My mom and dad gave me some moo-law.  I'm wanting to get a new vacuum.  Anyone know of a good one for a decent price?

Did any of you have a hard time when you hit 30?  

I keep getting told that my 30's will be better than my 20's?  I'm not entirely convinced yet.  We will just have to see what the next 10 years bring. 

Hopefully, it will be filled with lots and lots of cake and frosting.  Particularly, this cake and frosting.  It was so freaking good.  All of the flavors and textures blended perfectly together and I may have found my new go-to chocolate cake recipe.  It is so moist and chocolatey.  I loved that there are no eggs in it.  That makes it super easy to cut the recipe in half.  I didn't want a ton of cake hanging around, so I made a small cake.

I knew browned butter would give my cream cheese filling just the richness and nutty flavor I was looking for.  I used my favorite chocolate frosting to cover the entire cake.  It has a nice mellow milk chocolate flavor.  I love the texture of mini chocolate chips in desserts, so I added some of those and what is a birthday cake without sprinkles?

It doesn't get any better than this.

My over-the-top Birthday Cake

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

Eggless Chocolate Cake

adapted from: Crazy For Crust

1 1/2 c. all-purpose flour

1 c. sugar

1/4 c. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 c. hot water

1/2 Tbl. instant coffee granules

1/4 + 1/8 c. vegetable oil

1 Tbl. distilled vinegar

1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease and flour two 7-inch cake pans (see notes section down below); set aside.  Whisk flour, sugar, cocoa, baking soda and salt together in a large bowl.  In a separate bowl combine the hot water, instant coffee, vegetable oil, vinegar and vanilla and whisk until combined.  Pour wet ingredients into dry ingredients and whisk just until blended.  Divide batter evenly between greased cake pans.  You don't want to fill them anymore than halfway or they will overflow.  Bake for 30-35 minutes or until top springs back when lightly touched.  Remove from oven and cool in pan for 15 minutes.  Then invert onto a wire rack and cool completely.

Browned Butter Cream Cheese Filling

From: Jenn@eatcakefordinner

4 Tbl. unsalted butter

4 oz. cream cheese, softened

1 tsp. vanilla extract 

pinch of salt

2 c. powdered sugar, heaping

Add butter to a small saucepan and heat over medium heat until browned and nutty smelling.  Butter will get foamy right before it is done.  There will be brown bits in the bottom of the pan.  Be careful to not burn it.  Remove from heat and cool completely.  I usually put it in the fridge.  Combine cooled browned butter, cream cheese, vanilla and salt.  Beat until smooth.  Add powdered sugar, one cup at a time and beat until smooth and creamy.

Chocolate Frosting

From: Jenn@eatcakefordinner

1 stick unsalted butter, room temperature

1 Tbl. unsweetened cocoa powder, or more to taste

2 tsp. vanilla extract

pinch of salt

2 c. powdered sugar

1-2 tsp. milk, as needed   

Combine butter, cocoa, vanilla and salt and beat until smooth.  Add the powdered sugar, one cup at a time, adding milk as needed to reach desired frosting consistency.  Don't add too much milk or it will be too soft to frost the cake.  Beat until smooth and creamy.    

For Garnish

1/2 c. mini chocolate chips  

1/2 c. sprinkles

caramel ice cream topping, for serving

To Assemble Cake:

Slice cooled cakes in half lengthwise, so you have four layers of cake.  Place one layer on cake board and spread evenly with 1/3 of the cream cheese filling.  Top with another cake layer and 1/3 of the filling, followed by another cake layer and the remaining filling.  Top with last cake layer.  Frost a very thin layer (crumb coat) of chocolate frosting over top and sides of cake.  Refrigerate for at least one hour.  Remove from refrigerator and frost with remaining chocolate frosting.  Press mini chocolate chips into the bottom half of the cake and lightly press sprinkles onto the top of the cake.  Slice and serve. 

Jenn's Notes: I used two 7-inch round glass baking dishes with tall sides to bake my cake layers.  I know that is an odd size and most of you won't have them.  You can always use 8-inch or 9-inch round cake pans.  Your layers will be slightly thinner and the baking time will vary slightly, but it will work.

Zucchini Spice Yellow Cake with Cream Cheese Glaze

I've been trying to make as many zucchini recipes as I can, because once September hits, my mind is all about Pumpkin.  I can't wait for Fall. 

The spices in this zucchini cake remind me of Fall and it is such a comforting feeling :)

It is a dense, lightly spiced, yellow cake full of zucchini and topped with my favorite cream cheese glaze.  Like most bread and cake recipes, you really can't tell there is zucchini in it.  During the long baking process, the zucchini dissolves into the cake and creates a super moist cake.  

There is only 1/4 cup of oil in the entire cake and since it is loaded with Greek yogurt, I'm thinking it would make a great breakfast cake too?  You could even go all out and use sugar-free cake mix and pudding mix if you want.  Just saying.

P.S.  It tastes amazing cold, straight out of the fridge.

You might also like:
Banana Streusel Bundt Cake

Zucchini Cupcakes with Caramel Cream Cheese Frosting
Paula Deen's Pumpkin Cake with Cinnamon Buttercream

Zucchini Spice Yellow Cake
(Printable Recipe) and (Printable with Picture)

1 yellow cake mix
1 (3.4 oz.) box vanilla instant pudding mix
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
pinch of ground cloves
1/4 tsp. salt
1/2 c. water
1/4 c. vegetable oil
1 c. non-fat plain Greek yogurt (or sour cream)
4 eggs
2 c. grated zucchini

Cream Cheese Glaze
4 oz. cream cheese
1 c. powdered sugar
2 tsp. vanilla
milk, enough to reach desired consistency

Preheat oven to 350 degrees.  Grease and flour a bundt pan; set aside.  In a large bowl combine all of the cake ingredients, except the zucchini.  Using a hand-mixer, beat until smooth and creamy; about 2 minutes.  Fold in the grated zucchini.  Spread batter evenly into the greased bundt pan and bake for 60 minutes or until top springs back when lightly touched.  Cool in pan 15-20 minutes, then invert to a wire rack and cool completely.  When cooled, top with glaze.  

For the glaze:  Place cream cheese in a medium glass bowl and microwave 20-30 seconds or until very soft.  Stir until smooth.  Add powdered sugar, vanilla and 1 Tablespoon of milk.  Stir together until creamy.  Add a little more milk, if needed, to reach desired glaze consistency.  Drizzle over cooled cake.  

Cake adapted from: The Cake Mix Doctor and Glaze from: Jenn@eatcakefordinner

Linked up at Link Party Palooza! and Inspiration Monday! and Weekend Potluck!

Lemon Dream Yogurt Cake with Lemon Marshmallow Buttercream

My friend just gave me the best smelling Lemon Tree candle.  It almost smells like lemon buttercream and that is what started it all :)  I really wanted a lemony treat.  

I made my FAVORITE GO-TO cake mix recipe for the lemon cake.  This recipe creates the softest, most tender cake that just melts in your mouth.  I topped it with a pillowy soft lemon marshmallow buttercream and it is a perfect pair.

Both the cake and frosting are lightly flavored with lemon.  Just a hint.  This is not a make you pucker lemon cake and I love it.

Lemon Dream Yogurt Cake

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 white cake mix
1 (3.4 oz.) box lemon instant pudding mix
3/4 c. water
3/4 c. vegetable oil
1 c. non-fat plain Greek yogurt (I used Chobani)
4 large eggs
1 1/2 tsp. lemon extract

Lemon Marshmallow Buttercream
1 c. (2 sticks) unsalted butter, room temp.
1 (7 oz.) carton Marshmallow cream
pinch of salt
1 - 2 tsp. lemon extract, to taste
grated zest of one lemon
2 1/2 c. powdered sugar

Preheat oven to 350 degrees.  For the Cake:  Combine dry cake mix, dry pudding mix, water, oil, yogurt, eggs and lemon extract.  Beat until smooth and well combined.  Pour into a greased 9x13-inch cake pan and bake for 30-35 minutes or until top springs back when lightly touched.  Cool completely and frost.

For the Buttercream:  Beat butter and marshmallow cream until fluffy.  Add salt, 1 teaspoon lemon extract and lemon zest and beat until combined.  Add powdered sugar, one cup at a time and beat until very light and fluffy.  Taste and add more lemon extract, if needed.  Spread over cooled cake.  

Jenn's Notes:  I prefer the flavor of imitation lemon extract over pure lemon extract.  The recipe above is written using imitation lemon extract.  The cake gets pretty brown during baking, but it does not taste burnt.    

Linked up at Link Party Palooza! and Weekend Potluck!

Snickerdoodle Sheet Cake

To all of my cinnamon lovers, this cake is for you!  The cinnamon flavor is the center of attention with this cake.  Which it should be, it is a Snickerdoodle Sheet cake afterall.

Now, it isn't Grammy's Sheet Cake, but it is really good.  

The cake is light and it's topped with a thin layer of brown sugar cinnamon buttercream.  You have to make sure and beat the frosting really well to dissolve the brown sugar.  It might seem it would be overly sweet with brown sugar and powdered sugar, but I think the cinnamon helps level out the sweetness.  

You can never have too many sheet cake recipes on hand, especially for Summer.  Does anyone have any favorites?  I'd REALLY love to try them. 

Snickerdoodle Sheet Cake

adapted from: Sweet Treats and More
(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1 Tbl. baking powder
1/2 tsp. salt
1 Tbl. cinnamon
1 c. (2 sticks) unsalted butter, softened
1 3/4 c. sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 c. milk

Brown Sugar Cinnamon Buttercream
1 c. (2 sticks) unsalted butter, softened
1/4 c. brown sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
4 c. powdered sugar
milk, if needed to reach desired consistency

Preheat oven to 325 degrees.  In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside.  In a separate bowl, cream together the butter and sugar and light and fluffy.  Add the eggs, one at a time, beating after each.  Add the vanilla.  Add the dry ingredients alternately with the milk, starting and ending with dry.  Spread batter evenly into a greased 12x18-inch jelly roll pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely.

For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved.  Add powdered sugar, one cup at a time, beating until smooth and creamy.  Add milk, if needed as you go, to reach desired creamy consistency.  Spread over cooled cake.  

Jenn's Notes: My cake was done at 35 minutes.