Yield: 1 9-inch layer cake (halve for a 6-inch cake)

Total Time: 2 1/2 hours

For Cake:
3 cups cake flour
2 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
1 cup whole milk, divided
5 large eggs
4 teaspoons lemon or Meyer lemon zest (from 4 medium lemons)
3 tablespoons lemon or Meyer lemon juice (from 4 medium lemons)
1 teaspoon vanilla extract

For Frosting:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup cocoa powder
4 1/2 cups powdered sugar
1/2 to 3/4 cup heavy cream, more or less as needed
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.

In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 3/4 cup of whole milk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

In a small bowl, beat remaining 1/4 cup milk with eggs, lemon zest, lemon juice, and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Divide batter evenly among prepared pans.

Bake for 30 to 35 minutes (about 25 minutes for 6" pans), rotating pans halfway through baking, until lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and freeze until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)

To prepare frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add cocoa powder and beat until incorporated. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream as needed. Depending on the temperature and consistency of your frosting, continue alternating adding cream and powdered sugar, then continue beating until frosting is light and fluffy. Beat in vanilla.

To assemble, level each cake layer by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula. Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up.

Cover the entire cake with a thin layer of frosting. This "crumb coat" will keep the stray crumbs in place and make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set.

Remove cake from refrigerator and cover with remaining frosting, reserving some for piping decorative details if desired.

Yield: 1 9-inch layer cake (halve for a 6-inch cake)

Total Time: 2 1/2 hours

For Cake:
3 cups cake flour
2 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
1 cup whole milk, divided
5 large eggs
4 teaspoons lemon or Meyer lemon zest (from 4 medium lemons)
3 tablespoons lemon or Meyer lemon juice (from 4 medium lemons)
1 teaspoon vanilla extract

For Frosting:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup cocoa powder
4 1/2 cups powdered sugar
1/2 to 3/4 cup heavy cream, more or less as needed
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.

In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 3/4 cup of whole milk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

In a small bowl, beat remaining 1/4 cup milk with eggs, lemon zest, lemon juice, and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Divide batter evenly among prepared pans.

Bake for 30 to 35 minutes (about 25 minutes for 6" pans), rotating pans halfway through baking, until lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and freeze until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)

To prepare frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add cocoa powder and beat until incorporated. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream as needed. Depending on the temperature and consistency of your frosting, continue alternating adding cream and powdered sugar, then continue beating until frosting is light and fluffy. Beat in vanilla.

To assemble, level each cake layer by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula. Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up.

Cover the entire cake with a thin layer of frosting. This "crumb coat" will keep the stray crumbs in place and make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set.

Remove cake from refrigerator and cover with remaining frosting, reserving some for piping decorative details if desired.

Yield: 1 9-inch layer cake (halve for a 6-inch cake)

Total Time: 2 1/2 hours

For Cake:
3 cups cake flour
2 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
1 cup whole milk, divided
5 large eggs
4 teaspoons lemon or Meyer lemon zest (from 4 medium lemons)
3 tablespoons lemon or Meyer lemon juice (from 4 medium lemons)
1 teaspoon vanilla extract

For Frosting:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup cocoa powder
4 1/2 cups powdered sugar
1/2 to 3/4 cup heavy cream, more or less as needed
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.

In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 3/4 cup of whole milk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

In a small bowl, beat remaining 1/4 cup milk with eggs, lemon zest, lemon juice, and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Divide batter evenly among prepared pans.

Bake for 30 to 35 minutes (about 25 minutes for 6" pans), rotating pans halfway through baking, until lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and freeze until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)

To prepare frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add cocoa powder and beat until incorporated. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream as needed. Depending on the temperature and consistency of your frosting, continue alternating adding cream and powdered sugar, then continue beating until frosting is light and fluffy. Beat in vanilla.

To assemble, level each cake layer by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula. Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up.

Cover the entire cake with a thin layer of frosting. This "crumb coat" will keep the stray crumbs in place and make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set.

Remove cake from refrigerator and cover with remaining frosting, reserving some for piping decorative details if desired.

Serves: 4-6

 

Adapted from Smitten Kitchen

Ingredients

• 1 medium butternut squash, peeled and 3/4" diced
• 4 T olive oil, divided
• Salt and freshly-ground black pepper
• 1 c farro (pearled, semi-pearled or regular)
• 1/2 c chopped walnuts, toasted
• 4 oz ricotta salata, crumbled (feta would also work)
• 1 T sherry vinegar
• 1 T water
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 1/2 small red onion, finely chopped

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, toss squash with 2 T olive oil and 1/2 tsp each of salt and pepper. Roast for about 20 minutes, stir, then 15 more minutes or until tender. Set aside to cool slightly.
3. While squash is roasting, prepare pickled onions. In a small bowl, whisk together sherry vinegar, water, and 1/2 tsp each of salt and sugar until salt and sugar dissolve. Stir in onion. Let sit for at least 30 minutes, stirring occasionally to help pickle all of the onion equally. (It will be ready to go by the time you're ready to assemble the whole salad, but you could certainly make these earlier in the day and pop them in the fridge till you need them).
4. Also while squash is roasting, cook farro in a large pot of simmering salted water according to package directions. (I use pearled farro from Trader Joe's, which took 10 minutes to cook). Drain and set aside to cool slightly.
5. In a large bowl, mix together squash, faro, red onion and its brine, ricotta salata and walnuts. Toss with 2 T olive oil and season to taste with more salt and pepper (I added about 1/2 tsp salt and 1/4 tsp pepper). Serve immediately, or let it sit for days in the fridge because it just gets better and better!

Recipe by The Food Hound at http://www.thefoodhound.com/2013/03/16/butternut-squash-salad-with-farro-and-walnuts/

3.2.1682

Serves: 4-6

 

Adapted from Smitten Kitchen

Ingredients

• 1 medium butternut squash, peeled and 3/4" diced
• 4 T olive oil, divided
• Salt and freshly-ground black pepper
• 1 c farro (pearled, semi-pearled or regular)
• 1/2 c chopped walnuts, toasted
• 4 oz ricotta salata, crumbled (feta would also work)
• 1 T sherry vinegar
• 1 T water
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 1/2 small red onion, finely chopped

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, toss squash with 2 T olive oil and 1/2 tsp each of salt and pepper. Roast for about 20 minutes, stir, then 15 more minutes or until tender. Set aside to cool slightly.
3. While squash is roasting, prepare pickled onions. In a small bowl, whisk together sherry vinegar, water, and 1/2 tsp each of salt and sugar until salt and sugar dissolve. Stir in onion. Let sit for at least 30 minutes, stirring occasionally to help pickle all of the onion equally. (It will be ready to go by the time you're ready to assemble the whole salad, but you could certainly make these earlier in the day and pop them in the fridge till you need them).
4. Also while squash is roasting, cook farro in a large pot of simmering salted water according to package directions. (I use pearled farro from Trader Joe's, which took 10 minutes to cook). Drain and set aside to cool slightly.
5. In a large bowl, mix together squash, faro, red onion and its brine, ricotta salata and walnuts. Toss with 2 T olive oil and season to taste with more salt and pepper (I added about 1/2 tsp salt and 1/4 tsp pepper). Serve immediately, or let it sit for days in the fridge because it just gets better and better!

Recipe by The Food Hound at http://www.thefoodhound.com/2013/03/16/butternut-squash-salad-with-farro-and-walnuts/

3.2.1682