The Group-Group, my group with no name, met at my house Thursday. It has been awhile since we have gotten together. Life seems to get in the way of our fun. It was so good to see everyone. It was Pat, Jean, Kelley, Susan, Mary Lou, and Bibi. Sherry and Evelyn didn’t make it. Seems their life gets in the way of their fun, too. We laughed and talked and sewed and planned and did show and tell. We ate lunch in the dining room and Susan brought the best desserts and Pat brought wonderful brownies. Got an email from Pat. She said “It was a very nice day. Also wanted to say your latest batch of quilts is Fabulous!!!! Some really nice ones! You are doing good!” I love it when I have positive comments from her. Thanks, Pat! It was a great day! Oh, Susan sent the recipe for the citrus cake:
MARTHA STEWART’S CITRUS CAKE: Have all ingredients at room temperature .½ C (1 stick) unsalted butter plus more for pan. 1 ½ C cake flour (not self-rising) plus more for pan. ¾ teaspoon baking powder. ¼ teaspoon baking soda. ¾ teaspoon salt. 1 C granulated sugar. 2 large eggs. Grated zest of 2 lemons or zest of 1 large or 1 ½ small naval oranges. ½ C buttermilk. 1 C powdered sugar sifted. 2 tablespoons plus 1 ½ teaspoon fresh lemon juice or orange juice.
1. Preheat oven to 350 F. Butter a 9-inch round cake pan; line with a parchment round, and butter parchment. Dust with flour, tapping out excess. Into a medium bowl, sift together flour, baking powder, baking soda and salt.
2. With an electric mixer on medium-high speed, beat butter until creamy, about 3 minutes. Gradually add granulated sugar, and beat until pale and fluffy, 1 to 2 minutes. Add eggs, 1 at a time, beating until incorporated after each. Add lemon or orange zest. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk. Beat until combined.
3. Transfer batter to prepared pan. Bake until golden brown and a cake tester comes out clean, about 30 minutes. Transfer pan to a wire rack to cool completely. Turn out cake onto a serving platter.
4. Whisk together the powdered sugar and lemon or orange juice until smooth and opaque. Spread glaze over top of cake with an offset spatula, allowing glaze to drip over side of cake.