It's come to my attention, namely through my other brother Nick, that I didn't wish him a happy birthday on his birthday. So to stop him accusing me of favouritism, could you all pop over to his blog and wish him a belated Happy Birthday, it was on January 4th and he was 42.......oops wasn't sure if I was supposed to mention his age ;0)
I had planned on doing aanother post today but have other things to talk about. It's also come to my attention that my laptop battery is not lasting any length of time any more. When I am using my webcam I only get about an hours usage on it. Not sure if that's a normal thing or not?
I made a couple of Sour Cream Lemon Cakes on Tuesday, below is a photo of them.
The recipe is from here
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream
.
Lemon Glaze:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar
Preparation:
Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.
In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Serves 12 or more, depending on size of servings.
****Now this makes a heavy cake, almost like a pound cake. Personally I would only make a half quantity of the icing, using all the lemon juice though. It makes an awful lot of icing if you use the suggested recipe. It also took the full 65 minutes to cook, and you need a large bundt pan****
This recipe though is a keeper!!
Did you remember to put your money in your daily savings pot today?
Today's Money Saving Tip:
Keep your hands clean. This one’s simple – just wash your hands thoroughly each time you use the bathroom or handle raw foods. You’ll keep yourself from acquiring all kinds of viruses and bacteria, saving you on medical bills and medicine costs and lost productivity. That’s not to say you shouldn’t explore the world and get your hands dirty sometimes – that’s good for you, too – but basic sanitation does help keep the medical bills away.
Don't you think that's a good tip, makes sense when you think about it.....
I had planned on doing aanother post today but have other things to talk about. It's also come to my attention that my laptop battery is not lasting any length of time any more. When I am using my webcam I only get about an hours usage on it. Not sure if that's a normal thing or not?
I made a couple of Sour Cream Lemon Cakes on Tuesday, below is a photo of them.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream
.
Lemon Glaze:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar
Preparation:
Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.
In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Serves 12 or more, depending on size of servings.
****Now this makes a heavy cake, almost like a pound cake. Personally I would only make a half quantity of the icing, using all the lemon juice though. It makes an awful lot of icing if you use the suggested recipe. It also took the full 65 minutes to cook, and you need a large bundt pan****
This recipe though is a keeper!!
Did you remember to put your money in your daily savings pot today?
Today's Money Saving Tip:
Keep your hands clean. This one’s simple – just wash your hands thoroughly each time you use the bathroom or handle raw foods. You’ll keep yourself from acquiring all kinds of viruses and bacteria, saving you on medical bills and medicine costs and lost productivity. That’s not to say you shouldn’t explore the world and get your hands dirty sometimes – that’s good for you, too – but basic sanitation does help keep the medical bills away.
Don't you think that's a good tip, makes sense when you think about it.....
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