Lemon Spice Cake with Ginger Vanilla Frosting

I am so excited, not only because I actually made an edible lemon based cake, but also because I talked to an advisor at Le Cordon Bleu in Boston today! Off and on, for a few years now, I've thought about going to culinary school. When I finally moved out of the dorms and into an apartment a year before graduating college, I couldn't stop cooking...I cooked out of necessity and desire. I love making things. Whether it's painting, drawing, writing poetry, making a card, or putting a fun dinner together, I always find that time goes by oh so fast when I'm doing any of these things.

I can honestly say that I enjoy cooking more than any other hobby, though. I feel like being able to go into a kitchen and whip up a tasty dinner or treat is a real blessing. Not only does it help me appreciate all the beautiful edible things God made from scratch, but cooking, in general, is an art form that I respect because it awakens all the senses. I get to inhale the aroma of the herbs I use to enhance the flavors of the simple foods that are simmering on the stove, I get to stick my hands into the gooey dough that the oven will magically turn into a loaf of bread, I get to play the official household food taster role while I'm cooking - and my taste buds love that...see what I mean? I also love how, no matter what, everyone needs to eat - so as long as there are hungry tummies, I'll be cookin'! That's a pretty long time, but I look forward to every second of it.

I do realize that my knowledge of food is very limited, but I just so happen to have an insatiable hunger to learn more...hence my desire to attend culinary school. I don't plan on being a chef at a 5 star restaurant (at least I don't intend on making a life-long career out of it - though I do plan on working as a chef to pay off the debt I'll aquire during culinary school). Still, some time in the distant future, I'd like to open up a fun and inviting restaurant right here in Austin, one that serves healthy, delicious, and eclectic food at a reasonable price. Food can be pretty and tasty without being pricey, but I haven't learned all the secret tricks of the trade yet!

I know I could probably pick up a few books and teach myself a few things, and I have done that, but I have a desire to know even more...I'd really love to get formally trained. Who knows if I'll end up going to culinary school in Cambridge (Boston) while Jose's attending law school, or here in Austin ( a few years later, when he's establishing his career). Thankfully, I have a loving husband who wants me to pursue my dream; he's been incredibly supportive and is leaving the "when and where" decision up to me, for the most part (we have to see what the financial aid dept has to say...and I'll have to look into those scholarships too!). We're both the type to throw ourselves into our passions/interests, so I have a feeling we have a pretty exciting future ahead of us! Oh, if only money grew on trees - that's the 'minor' setback...but I've learned that I most appreciate the things I have to whole-heartedly work at and patiently wait for :).

This is a cake that doesn't require much patience! It bakes in 15 minutes, a few minutes more or less, and tastes like it took hours to make! I love how a few spices and sprinkles of this and that can make a huge difference in the flavor of a baked good. Here's the list of ingredients and very brief prep instructions :)...because I've already written such a lengthy entry!

Lemon Spice Cake
3 Cups cake flour
1 1/2 cups sugar
1 teaspoons baking soda
2 teaspoon baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/2 tsp lemon zest
2 large eggs
2/3 c nonfat milk
1/8 cup honey
1/2 cup canola oil
2.5 tsp pure lemon extract
1/4 c apple sauce

All of these ingredients eventually come together. If you're like me and try to get away with using one bowl, first add all the dry ingredients, including the leaveners...then make a little whole in the middle of the flour mix, and add the wet ingredients right before you fold everything together.

Bake at 325 degrees for 15 minutes in 2 round nine inch pans

I shaved off the poofy part of the cake, the little dome on top. It tastes pretty good without frosting...but if you want a light glaze-like frosting...here's a simple recipe:

Ginger Vanilla Frosting
2-3 tsps dried egg white (I get the one in the can, it's great for creating a solid finish)
4 TBSP butter
1 TBSP vegan shortening
3 1/2 cups powdered sugar
1 tsp vanilla extract
1 TBSP freshly grated ginger (fresh is best with ginger :)
3 TBSP water

This recipe can be easily tweaked. If you want it less watery, add more powdered sugar. Want a bit more flavor? Add a tsp of lemon extract. This makes a very thin layer of frosting; I prefer tasting more cake than frosting. If you'd like a thicker layer of frosting, just double the recipe and it'll yield enough to create a traditionally frosted cake :). To dress-up the cake a little, I added a few sprinkles of grated ginger on top, a slice of lemon, a mint leaf, and also a few pistachios for color. Happy Baking!