Good morning, welcome back to the Blogging from A to Z Challenge Letter L. As I begin to research what to share with you this morning Lemons stuck in my head.
But then I still had to come up with a Homeschool Must-Have beginning with Letter L and websites for Homeschool starting with the Letter L. Is there anything you can share with us?
A full kindergarten curriculum that includes nature study, math, health, art, music, and English. The curriculum cost is based on how much your family can afford during the given month. This website is run by parents who are passionate about home-based education for our own children and any other children around the world who can be helped by the use of this curriculum.
For our Homeschool Must-Have I would say a Letter Opener which you will use to open all the mail you will receive when Homeschooling. As well as Lids to containers of different sizes for Craft Projects you and your students will be doing.
Tired of ripping open the mail and getting annoying paper cuts in the process? Vincera Letter Openers solve these problems and more. Now you can slice envelopes like a hot knife through butter with this pack of letter openers.
This convenient value pack of 5 colorful envelope slitter is perfect for work, home and office. The recessed and concealed blade reduces the chance of cuts to fingers while the angled design of the razor allows for the perfect slice.
Vincera Letter Openers are an essential and inexpensive office tool that will not only save your energy, but also your nails! Why pay more for half quantity from competitors?
Get the best value from Vincera today! Warning: Blade is sharp and can cut skin. Keep fingers away from blades. Also, keep product away from children.
Lemon Cake Recipe
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp lemon juice, about 1/2 lemon
- 1/2 cup buttermilk, see below for substitution
Lemon Syrup:
- ▢ 1/4 cup lemon juice, about 1 lemon
- ▢ 3 Tbsp powdered sugar
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan.
- In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
- With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
- With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
- Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
- Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
I decided not to share a Icing Recipe with you because this Cake doesn’t need Icing unless you just want it. If so you could use White Buttercream Icing or Cool Whip.
Homemade Lemon Icing or Icing you purchase at the store. But for me personally I would prefer Homemade Chocolate Icing if I have time to make it. If not I would purchase Chocolate Icing.
How about you?
Thank you,
Glenda, Charlie and David Cates
