Citrus Poppy Seed Cake

Cake:

1 cup sugar
1 cup butter, softened
2 tablespoons freshly squeezed orange juice
1 tablespoon vanilla
1 tablespoon lemon zest
1 tablespoon orange zest
3 eggs
1-3/4 cups all-purpose flour
1-1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 cup plain yogurt
1 tablespoon poppy seeds

Citrus Glaze:

2 cups icing sugar
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice


Directions:
1. Preheat oven to 350° F. Coat a 9 x 12 (or 13)-inch baking spray..


2. In the bowl of an electric mixer, cream sugar and butter until light and fluffy. Add juice, vanilla, zest and eggs and continue beating. In a separate bowl combine flour, baking powder and salt.

3. In another bowl combine milk and yogurt.

4. Add milk mixture and flour mixture alternately to butter mixture and beat well to combine. Fold in poppy seeds. Pour batter evenly onto pan and bake for 35 minutes. Remove and cool.
Meanwhile, prepare frosting and glaze.

5. For frosting, in a medium bowl cream butter and cream cheese by using a mixer, then add lemon juice and vanilla and incorporate. Sift icing sugar into butter mixture a cup at a time. Mix until smooth.

6. For glaze, simply combine all ingredients and stir until smooth. Cover and set aside.

Assemble cake.
7. Cut 3″ or 4″ rounds out of the 9×13″ cake.

8. Place one cake round on a serving plate, top with a generous layer of cream cheese frosting. Layer each
round and leave the top without frosting. Pour glaze over the top of cake until it begins to run down the sides.

9. Garnish with orange or lemon peels — or birthday candles!

Magnolia's Lemon Layer Cake with Lemon Curd

Lemon Layer Cake with Lemon Buttercream

Ingredients
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temp.
1 1/2 c. self-rising flour
1 1/4 c. all-purpose flour
3/4 c. milk
1/4 c. fresh lemon juice
2 tsp. grated lemon zest

Directions:
Preheat oven to 350F.
Grease and lightly flour three 9x2 inch round cake pans, then line the bottoms with waxed or
parchment paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time.
Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and
zest, beating well after each addition.
Divide the cake batter among the cake pans.
Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out
clean.
Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire
rack.
When cake has cooled, spread the icing and lemon curd evenly between the layers and over the top of the cake.

Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature

Lemon Curd Directions:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Lemon Buttercream

Ingredients:
1 c (2 sticks) unsalted butter, very soft
8 cups confectioners’ sugar
1/2 c. fresh lemon juice
1 tsp. grated lemon zest

Directions:
Place the butter in a large mixing bowl. Add 4 cups of sugar and then the juice and the zest.
Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of
good, spreadable consistency.
If desired, add a few drops of yellow food coloring and mix thoroughly.
Use and store at room temperature.

Kingsville Carrot Cake

Carrot Cake:

1 1/2 C Oil

2 C Sugar

3 Eggs

2 1/4 C Flour

2 tsp. Cinnamon

1/2 tsp. Nutmeg

2 tsp. Baking Soda

1 tsp. Salt

2 C Shredded Carrots

2 C Flake Coconut

1 C Chopped Walnuts or Pecans

12 oz. Can of Crushed Pineapple, drained

2 tsp. Vanilla

Combine ingrediants in order given. Bake at 350 for about an hour. Cool Completely on wire rack.

Cream Cheese Frosting:

1/2 C Butter, softened
8 oz. Cream Cheese, softened

4 C Confectioners Sugar

1 tsp. Vanilla

Cream butter and cream cheese. Add vanilla, scrape bowl, add sugar 1 cup at a time, beat until smooth.