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Are you ready to indulge in a burst of citrusy goodness? Look no further than this Lemon Burst Vanilla Cake recipe that will take your taste buds on a delightful journey. With its combination of zesty lemon flavor and sweet vanilla undertones, this cake is a perfect treat for any occasion. The moist and tender vanilla cake layers are infused with a lemon syrup that adds a refreshing twist to the classic dessert. Topped with a creamy lemon frosting and garnished with lemon zest, this cake is a showstopper that will impress your friends and family. Whether you're hosting a special celebration or simply craving a decadent dessert, this Lemon Burst Vanilla Cake is sure to be a crowd-pleaser. So why wait? Get ready to elevate your dessert game with this irresistible treat! Cake:
Cake: Preheat oven to 350°F/180°C. Coat two, 8-inch round cake pans with cooking spray, dust lightly with flour and set aside. Combine flour, baking powder, baking soda, and salt. Set aside. Mix granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each one. Add flour mixture and non-fat buttermilk alternately to sugar mixture. Beat in lemon peel, vanilla and lemon juice. Pour batter into prepared pans. Bake for 30–35 minutes or until a wooden toothpick inserted comes out clean. Icing: Combine all ingredients in a large bowl. Place one cake layer on a plate; spread half of the icing on top of cake. Add the second cake layer and top with remaining frosting. Print a copy
5 Medium Onions
3 Tbsps / 45ml butter or margarine 1 1/2 quarts / 1.5 liters water 1/4 cup Watkins Beef Base & Gravy Base 1 Tbsp Watkins Onion Soup & Gravy Base 1/4 tsp Watkins Pure Ground Black Pepper 1/4 tsp Watkins Organic Cayenne Pepper 1/4 tsp Watkins Organic Tyme 6 slices French bread 1 cup / 250 ml Shredded cheese (Swiss or Cheddar) DirectionsPeel and thinly slice onions. Heat 3 tbsp/45 mL butter in a heavy 3-quart/liter saucepan over low heat; add onions and cook slowly. Stir until golden in color, about 10 minutes. Gradually add in water, soup bases, and seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast one side of the bread, under oven broiler, until golden brown. Butter untoasted side and sprinkle slices with 1/4 cup/60 mL cheese; broil until cheese is melted. To serve; spoon hot soup into oven-proof bowls or mugs; float French bread slices on top and sprinkle with remaining cheese, broil until cheese is bubbly and brown. |
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