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LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

 Ingredients:
2 c all purpose flour
2 t. baking powder
1 t. salt
1/2 c butter
1 1/4 c sugar
3 eggs
1 t.vanilla
1/4 c fresh lemon juice & 1 t. grated lemon zest
3/4 c milk
(add a couple drops of yellow good coloring,if desired)
FILLING
1 tablespoon grated lemon zest
1/2 c fresh lemon juice
1 t. cornstarch
6 t. butter
3/4 c sugar
4 egg yolks,beaten
FROSTING
4 c confectioners sugar
1 t. grated lemon zest
1/2 c butter,softened
2 tablespoons fresh lemon juice
1 t. grated lemon zest
(add a couple drops of yellow food coloring if desired)
2 tablespoons milk (f needed to thin frosting)
chopped nuts,optional

Directions
1. Preheat oven to 350 degrees. Grease and flour two 8 inch round pans. Mix together the dry
ingredientsSet aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add lemon juice & zest to the
milk.Beat in
the eggs one at a time,stir in vanilla. Beat in the flour mixture alternately with milk, mixing just until
incorporated.
Pour batter into pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the
center of the
cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to
cool
completely.
2. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and
1
tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to
boil over
medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks
until smooth.
Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the
hot lemon
mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour
mixture into
medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room
temperature.
Refrigerate 3 hours.
3. To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice
and 1
teaspoon lemon zest until smooth, and increase speed and continue to beat until light and fluffy.((add
milk 1 tablespoon at a time to thin frosting if needed))
4. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers.
Place 1 layer, cut
side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with
1/2 cup
frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer,
and frost top
and sides of cake with remaining frosting.Decorate sides of cake with nuts if desired. Refrigerate cake
until serving
time.

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Hot corn chips are one of the most popular snacks for many people and are sold in a lot of shops but it's
unhealthy meal so you shouldn't eat too much of it.
Here you go a tasty plain tortilla chips recipe you make at home that is much better than store bought
corn chips. Serve with your choice of salsas and garnishes
 Ingredients:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the white corn chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but
not too brown. Serve with salsas, garnishes or guacamole. Enjoy.

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