Wednesday, June 4, 2014

whats cookin in my kitchen

So maybe I've been a little busy. Or just sitting in the sun that actually made an appearance the past few days. Yes we actually had SUN and warm weather for three days in a row!!! Oh the joy and happy dance I did. That is very rare here this year, so far. I even got a nice tan...err rather burn first then it became a tan!  And not to be too excited, today its pouring. So very sad. I love warm sunny weather...makes me very happy!
So I told you last time I would post something wonderful, and today I will make good on that. Go ahead, I'll wait while you drool....

This is so amazingly good. I promise!  If you like lemon and cream cheese. BUT I will say that the frosting (that is where the lemon and cream cheese are) light, creamy, and dreamy. I've already made this 3 times. So I should know, right?! And I have not been disappointed.
So what it this dreamy dessert? You wonder. It's called (a copy cat that I actually modified again) Olive Garden Lemon Cream Cake. Where did I ever find such an amazing combination of wonderfulness you ask yourself? Pinterest of course!

So easy to make. Really. Easy. The recipe follows if you are inclined to lemon and cream cheese.

The cake:
 Yellow box cake mix.
Gahhhh I shudder to think. This gal don't go that way. So I decided to make Pioneer Woman's Red Velvet Cake. What?! Wait a minute this cake is NOT red. OK, so here is my other thing. I HATE red velvet cake, it tastes like a chemical to me. Gross.  I use this recipe for any yellow cake I make, I just leave out the red dye and chocolate that she puts in it. This cake is so good and moist and well I just love it.  But if you like box cake mix go ahead. I won't judge. (But if you want the recipe I used it's called Red Velvet Cake by Pioneer Woman).
But make the cake you want, and put it in 2 greased round 8-9 inch pans and bake until done. Cool.

The frosting/filling:
8 oz cream cheese (room temp)
2 C powdered sugar
3 T lemon juice
1 C heavy whipping cream
 Beat cream cheese powdered sugar and lemon juice together until smooth and creamy.
Whip the cream to stiff peaks.
Gently fold in the cream cheese mixture in to the whipped cream. Put in the fridge to keep it cold and the flavors to blend to a perfect creaminess.While the cake cools

* Crumb topping:
1/2 C flour
1/2 C powdered sugar
1 t vanilla
4 T butter
Cut together till crumbly
*I  only make half of this. It makes a large amount.

Once the cake is cool cut each in half. Put on a plate and spread half the frosting/filling on it. Then put the top on and put a little more frosting on top. It's all good if it oozes out the sides and down the sides of the cake. Sprinkle some crumb topping on it. Repeat with other cake.
Keep in the fridge so it won't spoil.
I put some lemon slices on top to make it look pretty. So there you have it. I just love this cake. It's light and creamy. Mmmmmmmmmm. I think I might have a large slice for my lunch!
Enjoy your day!

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