This single-layer round cake adapted from bon appétit is the perfect centerpiece for birthdays, dinner parties, or any occasion worth celebrating, and the absolute best vanilla cake I can whip up! CAKE ⅔ cup vegetable oil, plus more for the pan 1¾ cups all-purpose flour, plus more for dusting 1 cup granulated sugar 1¾ tsp. kosher salt 1½ tsp. baking powder ½ tsp. baking soda 2 large eggs ¾ cup sour cream 2 Tbsp. fresh lemon juice 1 Tbsp. vanilla extract ¼ tsp. almond extract FROSTING 2 oz. cream cheese, room temperature 1½ sticks of unsalted butter, room temperature 2 cups of powdered sugar, divided ½ tsp. kosher salt 1 tsp. fresh lemon juice 1 tsp. vanilla extract Sprinkles (for decorating; optional) Step 1 Place a rack in the middle of the oven; preheat to 350°. Grease the bottom of a 9″-diameter cake pan with oil and line with parchment paper round. Grease parchment paper and lightly dust with flour, tapping out excess. Step 2 Whisk 1¾ cups all-purpose flour, 1 cup granulated sugar, 1¾ tsp. kosher salt, 1½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine. Step 3 Whisk 2 large eggs, ¾ cup sour cream, ⅔ cup vegetable oil, 2 Tbsp. fresh lemon juice, 1 Tbsp. vanilla extract, and ¼ tsp. almond extract in a large bowl until combined and smooth. Add dry ingredients all at once and gently fold in with a rubber spatula just until incorporated and the batter is smooth (do not overmix). Step 4 Scrape batter into prepared pan and spread evenly. Bake cake until golden and a tester inserted into the center comes out clean, 30–35 minutes. Transfer pan to a wire rack and let the cake cool in the pan for 30 minutes. Invert cake onto rack and unmold; carefully remove parchment paper. Let cool completely. FROSTING AND ASSEMBLY Step 5 While the cake is cooling, using an electric mixer on medium speed, beat 2 oz. cream cheese, room temperature, and 1½ sticks unsalted butter, room temperature, until fluffy, about 2 minutes. Stop the mixer and add 1 cup powdered sugar, sifted, 1 tsp. kosher salt, 1 tsp. fresh lemon juice, and 1 tsp. vanilla bean paste or vanilla extract. Beat on low speed until incorporated, about 1 minute. Beat in remaining 1 cup (110 g) powdered sugar, sifted, until incorporated and the frosting is lump-free about 1 minute. Step 6 Place the cake, right side up, on a cake stand or large plate. Mound frosting on top and spread over the surface, leaving a ½” border around the edges. Using an offset spatula or a large spoon, make decorative swirls, swoops, and divots in frosting if desired. Top with sprinkles (if...
The old box said, “stored December 10, 1995, at 4:30 pm” “open me someday” so 27 years later, on December 10 at 4:30, I did just that. Most objects in the box were ordinary things like candlesticks, salt and pepper shakers, sugar and creamers, and ashtrays. There were a few long-forgotten surprises, like the fourleaf clover in the chicken box and the teeth, but before I sent them off to a thrift store, I recorded some of them. Here they are in no particular...
UPDATE I have been following Barbara”s tree (and others) for years, and this year most leaves fell on November 12, but for the first time, they did not fall all at once, and there are still some leaves clinging on. At exactly 9:32 am on Saturday, November 11, 2017, every leaf fell off Barbara’s ginkgo tree. This came as no surprise, although a little late. Most years, it’s the 4th or 5th of November....
Give one as a gift, or better yet, make two for you, one for now and one for the freezer. Think of this as one big flat biscotti with a similar flavor, but the dough is pressed into a single flat sheet that can then be broken into pieces. Cornmeal-lemon sheet cookie serves 4 3/4 cup all-purpose flour 3/4 cup fine ground yellow cornmeal 1 t anise seeds 1/4 t baking powder 1/4 t...
The old box said, “stored December 10, 1995, at 4:30 pm”...
UPDATE I have been following Barbara”s tree (and others) for years,...
Teacup, shallow bowl, anything that can hold a bit of water can hold a...