Monday, April 4, 2011

Recipe Swap: Lemon Cake with Strawberries

This is the 1st recipe swap that I've had the honor of participating in. Christianna, the host of The Recipe Swap, picks a random recipe from an old cookbook and fellow swappers take a few weeks to modify it in a few different ways. Today is the day we all unveil our "new" recipes and compare. I took a look at my fellow blogger's sites and they all provide me with great inspiration in the kitchen!

Here is the original recipe that Christianna chose this month - Busy Day Wacky Cake... be prepared for simplicity despite it's name.

This cake is unusual because it does not require milk or eggs - something I didn't know was possible! Apparently the vinegar required interacts with the baking soda to make the cake rise. I wanted nothing more than a chocolate cake but I am Catholic and we are in the middle of Lent. I gave up chocolate soooo the cocoa had to be omitted this time around. I amped up the vanilla and added lemon zest, one of my favorite flavors (and smells). I couldn't stop here - there had to be a topping to this cake. Initially, I made a Strawberry Buttercream which tasted really good and was an awesome shade of pink BUT I thought it would overpower the lemon flavor of the cake. I wanted to stick to using strawberries so I opted for a Strawberry Puree along with some fresh strawberries and powdered sugar. That did the trick! I thought it complimented the moistness of the cake wonderfully.

Ingredients:
1 1/2 cups plus 4 tbsp flour
1 cup sugar
1/4 tsp salt
1 tsp baking soda
1 tsp vinegar
2 tsp vanilla
Zest of 1 lemon
5 tbsp butter or oil
1 cup water
Topping: Fresh strawberries and powdered sugar

Directions:
Preheat oven to 350 degrees F. Place all dry ingredients in a square cake pan and sift together. (Use the same pan you bake in - YAY for easy clean-up!) Make a well in the center of the flour mixture and add all the remaining cake ingredients. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

To make the strawberry puree, put 1/2 container of strawberries in a food blender and puree until smooth. Pour over the top of the cake and add additional whole strawberries for looks. Sprinkle with 1/4 cup powdered sugar.

All in all, I am not sure I would make this exact cake again. I love baking and am not afraid of a challenge so I'll be trying many new recipes in coming posts. I am however, VERY glad I joined this Recipe Swap and hope next month we can do a savory recipe. I tend to be more creative in that aspect.

You really should take a few minutes to see what my new friends came up with in the meantime: Lindsay, Chef Dennis, Mari, Boulder Locavore, Joy, Monique, Shari, Jennifer, Cake Duchess, Pola, Mary, Claire, Crissy and Lauren, Nay, Cindy and Sabrina

Tutti Mangia!

8 comments:

Pola said...

Love how you changed the recipe into a fresh springy dessert! Will have to try that!

claire said...

Love the use of strawberries- Such a great way to embrace the warm weather and summer!

Can't wait for a future swap and to check out your blog more!

C.M. Reinhardt said...

Jamie,
I'm glad you joined in, too! Isn't it fun? Thank you for sharing your take on this recipe with us, and I hope to see you for many more posts to come!

Kelly L said...

Did you mix and cook it in the same pan? I kind of want to try this!

Chris said...

Great blog. RSS'd it. Keep it up!

Anonymous said...

I grew up with Wacky Cake, but it was a chocolate version. So very yummy and moist.

Chef Dennis said...

you did an outstanding job with this recipe swap, what a perfect cake!
Lemon just says spring and sunshine to me!
Cheers
Dennis

Jennifer-Adventuresome Kitchen said...

I think you did a great job with your cake! I love the lemon/strawberry combination- classic and simple and so flavorful...And screaming of spring! I know you guys have had a tough winter out there- but Spring is finally having the last say- way to usher it in with a lovely cake!

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