Today, October 2, 2010 is LIVESTRONG day. Please take a moment to think about those who are facing this devastating disease, or who have lost someone to cancer.
Unfortunately cancer has touched someone in my life. It seems that these days almost everyone I come into contact with knows someone affected by cancer - whether it is at our school, the supermarket, the gym, or our neighborhood. It is not surprising then to find out that this year, 2010, cancer has now become the leading cause of death worldwide. It is also shocking to learn that 30 percent of cancers are preventable, and another one-third of cancers are treatable if detected early. Please remind everyone you love (including yourself) to have their yearly screenings. I dedicate my heart-themed photo to my sister-in-law Jennifer.
I have had this recipe printed out for a while and decided that this would be the perfect occasion to make it. I decided to create my own heart photo and a recipe as part of LIVESTRONG With A Taste of Yellow. They had a few guidlelines that they wanted as to follow:
1. The photo must include a yellow food.
2. It must feature a heart in the photo - this could be food baked in a heart shape or food decorated with hearts.
3. Your heart photo must be created specifically for this LIVESTRONG With A Taste Of Yellow - Heart Series.
4. Please include a link to this post. It helps raise awareness of LIVESTRONG Day
Not only did the cake turn out great it really made me stop and think about the meaning of LIVESTRONG. I hope that this post will make you more aware and maybe even inspire you to register for one of the LIVESTRONG Challenges.
Glazed Lemon Buttermilk Cake
(adapted from Cooking Light)
- 3 tablespoons grated lemon rind (about 2 lemons)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- Cooking spray
- 1 1/2 cups plus 2 tablespoons granulated sugar, divided
- 3 cups all-purpose flour (13 1/2 ounces)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1 teaspoon lemon extract
- 3 large eggs
- 1 cup low-fat buttermilk
- 1 cup powdered sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon low-fat buttermilk
- 1 teaspoon grated lemon rind (optional)
- 1 teaspoon lemon extract (optional)
- Preheat oven to 350°.
- To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
- Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.
- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.
- Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended.
- Add eggs, 1 at a time, beating well after each addition.
- Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.
- Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
- Cool completely on wire rack.
- To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.