Page 85 - The Hunt - Spring 2019
P. 85

                Ingredients
LEMON CAKE:
• 3 cups gluten-free flour blend
• 1 tbsp. baking powder
• 3/4 tsp. salt
• 1 cup unsalted butter room temperature
• 1 tbsp lemon zest from one large lemon
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 2 tsp. vanilla
• 2/3 cup milk (room temperature)
• 1/3 cup lemon juice, freshly squeezed from one medium lemon
• 2 tbsp. elderflower cordial
LEMON CURD:
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup lemon juice, freshly squeezed from one large lemon
• 1 tbsp. lemon zest from one large lemon • 6 tbsp. unsalted butter cubed
FROSTING:
• 1/2 cup butter (softened)
• 8 oz. cream cheese (softened) • 1/4 cup lemon juice
• 1 heaping teaspoon lemon zest • 5 cups powdered sugar
Instructions
LEMON CAKE:
• Preheat oven to 350 degrees. Grease and flour three 8-inch cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat on medium high until pale and fluffy (about 3 minutes).
Happy
• Reduce speed and add eggs one at a time, fully incorporating after each.
• Alternate adding flour mixture with milk and lemon juice, beginning and ending with flour (3 additions of flour, 2 of milk and lemon juice). Fully incorporate after each addition.
Radnor Hunt tailgate winner Will Rockafellow (center).
SPECIAL PROMOTIONAL SECTION
 WILL ROCKAFELLOW’S GLUTEN-FREE LEMON CAKE
    AT UPLAND COUNTRY DAY SCHOOL,
we are:
    Genuine
Fearless
    Schedule a tour today at uplandcds.org 420 W. Street Road, Kennett Square, PA 19348
todaymediainc.com | STEEPLECHASE LOOKBOOK 2019 65
WILL ROCKAFELLOW: COURTESY OF RADNOR HUNT



























































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