A TALE OF TWO CAKES

Yesterday I made a Carrot Walnut Cake
with a  Cream Cheese Icing.  I only had
 a cup of shredded carrots and the recipe 
called for 3 cups - but it still worked.

I shared this recipe here on the blog back in 2009 and it is a nice cake for springtime.

Here are the directions: 

 Combine 6 eggs, 1 cup vegetable oil, 2 cups sugar and mix well.  Add 2 cups of sifted flour, 2 Tsp baking soda and 2 Tsp ground cinnamon, 1/4 cup milk and beat until smooth.  Stir in 3 cups of grated carrots or 1 cup in my case since that was all I had and 1 cup of chopped walnuts.

I used 3 8" cake pans and baked at

350 degrees for 25 minutes.  If you use

2 cake pans it will be deeper so add

10 more minutes.

For the icing mix together 1 8 ounce cream cheese (room temperature) with 4 Tb butter (room temperature) mixed with 1 3/4 cups sugar, 1 Tsp vanilla and 1 Tsp lemon juice

Sprinkle 1/2 cup of chopped walnuts on top

Now that was easy wasn't it!  And now 

for another cake I baked a week or so

ago that has been long consumed:

A LEMON POUND CAKE

I bake pretty often so what I do is go ahead

and cut up the cake and put just enough

for my husband and I in small cartons.

Of course I also share with my across

the street 90 year old neighbors and

neighbors with kids next door.

Here are the ingredients for

this cake made in a Bundt pan.

2 sticks of butter at room temperature, 3 cups of sugar, 5 eggs, 3 cups of sifted flour, 1/2 Tsp baking powder, 1 cup of milk, 3 Tb lemon extract

This is combined and baked in a preheated oven at 325 degrees.  (1 hour for convection oven or 1 hour 10 minutes for other)  On either type oven, I cover the top with foil

 the last 25 minutes

For the icing: In a saucepan stir on a low temperature stovetop:  1 cup of powdered sugar and 5 Tb lemon juice and the zest of 2 lemons to sprinkle on top of the icing.