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When it comes to desserts, cake is on the top of my list. Whenever I go out to dinner and have room for dessert, 99% of the time I choose cake. I enjoy baking cakes just as much as eating them.
Cake, I Love You offers more than just a book of recipes. It starts off with a cute story of how the author, Jill O’Conner feel in love with cake. I love how she says ” Life is too short to live on a kale, kombucha and quinoa alone”. I definitely agree and like having some sweetness in my life.
You don’t want to be caught without the right baking supplies and Cake, I Love You has a list of items you need to start baking right out the gate. I was happy to see that I had pretty much everything listed except a springform pan and candy thermometer. I plan on getting them both the next time I see them at TJ Maxx. I find a lot of deals there.
There are over 50 cake recipes in the book sorted into the following categories:
- Caramel and Butterscotch
- Spirits and Spices
- Garden and Orchard
Each category has the cakes sorted by difficulty. Some cakes are very easy to quickly whip up while others require quite a few steps and more time. I really like the variety of recipes. You will find something for everyone.
From the simple to the more detailed, Jill’s delicious cake recipes include:
- Old-Fashioned Chocolate Mayonnaise Cake with Melted Chocolate Bar Frosting
- Dixie’s Banana-Bourbon Stack Cake
- Vintage Coconut Cake
- Chocolate-Dipped Strawberry Layer Cake
- Chocolate-Peanut Butter Blackout Cake
- Hummingbird Morning Cake
- Proper Victoria Sponge with Ginger-Roasted Rhubarb and Devonshire-Style Cream
- Raspberry-Hazelnut Financier
- Blood Orange-Ricotta Pound Cake with Spiced Blood Orange Compote
Luscious Lemon Loaf Recipe
Recipe from CAKE, I LOVE YOU: Decadent, Delectable, and Do-able Recipes
By Jill O’Connor
Chronicle Books/May 2017
Lemon zest, lemon juice, and lemon oil combine to give this simple cake real zing. Don’t be tempted to skip the lemon oil, as it adds a wonderful fragrance and intense lemon flavor that lemon extract can’t match. Cold pressed from the zest of oranges, limes, or lemons, citrus oils are concentrated and fragile. They must be refrigerated once the bottle is open, but even then they don’t last forever.
Serves 6 to 8
1-1/2 cups (300 g) granulated sugar
2 large lemons
½ cup (120g) sour cream
1 tablespoon vanilla
1-1/4 teaspoon lemon oil
1-1/2 cups (245 g) all-purpose flour
1-1/2 teaspoon baking powder
½ teaspoon fine sea salt
½ cup (110g) unsalted butter, at room temperature
¼ cup (60 ml) canola oil
3 eggs, room temperature
2 Tablespoons unsalted butter, at room temperature
2 Tablespoons freshly squeezed lemon juice
1/8 teaspoon lemon oil
½ to 2 cups (180g to 240g) confectioners’ sugar, sifted
Position a rack in the center of the oven Preheat the oven to 325º. Coat a 9-by-5-inch metal loaf pan with nonstick cooking spray. Line the pan with an 8-1/2-inch-by 15-inch strip of parchment paper so it covers the bottom of the pan and hangs over the long sides.
Put the sugar in a small bowl. Using a microplane zester, grate the zest from the lemons into the sugar. Rub the zest into the sugar with your fingertips until the sugar is sandy and moist and fragrant with lemon. Set aside.
Cut the lemons in half. Using a citrus reamer, squeeze the juice from the lemons into another small bowl.
In a third small bowl, whisk together ¼ cup of the fresh lemon juice, (you should have about 2 tablespoons remaining; set aside for the icing.) the sour cream, vanilla, and lemon oil. Set aside.
In a medium bowl, sift together the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, beat the butter and oil together on medium speed just until creamy. Add the lemon sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as you go. Decrease the mixer speed to low and beat in the sour cream mixture. Add the dry ingredients in two additions, beating on low for a few seconds after each.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes (do not check the cake until it has been in the oven for at least 40 minutes, as it might sink in the middle.) The cake is done when a wooden skewer inserted into the center of the cake comes out clean. Transfer the loaf, still in the pan, to a wire rack to cool 10 minutes. Grasping the overhanging parchment, lift the loaf out of the pan and set it on the rack. Cool completely.
To make the icing, whisk the butter, 2 tablespoons lemon juice, and lemon oil with the confectioners’ sugar until smooth and creamy. Spread or drizzle the icing over the cooled cake.
I like the extra information that Cake, I Love You holds in addition to recipes. The tips for building a better cake are very helpful to everyone from those just starting out to bakers who have been baking cakes for years. I am always looking to learn new thing and this book has some great techniques I will be putting to good use. The cake recipes are a nice mixture of flavors I haven’t heard before and a few I have. I can’t wait to try the Dark Chocolate Pudding Banana Cake. I love bananas but never made a cake with them. This cookbook has me excited to jump out of my comfort zone and try some new flavors.
Cake, I Love You will make a perfect gift, no matter if someone is just learning how to bake or loves trying new recipes. You can find it at Barnes and Noble for $17.13 as well as at other retailers nationwide.