Hey. Have you ever heard
the phrase
"when life gives you lemons,
make lemonade"?
It's something my parents say
all the time.
I don't think I really
understood it when I was little.
I was always like "yeah,
make lemonade, yum".
[laughs] 
Right?
But I understand it better now,
and it's the idea that,
when you have something
that's not so good,
you can turn it into something
that is good.
Like this morning.
I was painting a picture
of a rose for art class
and I spilled paint on the paper
which ruined the drawing
but actually it kinda
looked like a heart
so I finished the picture
as a heart
and gave it to my mom
as a surprise "I love you,
mom" card.
Lemons into lemonade.
See? Lemons are sour.
But we can turn them into the
most delicious drinks and foods.
So that is my vlog for today.
I'm gonna teach you how to make
my famous lemon cake recipe.
Yay!
Here's what you're gonna need
for the recipe:
One cup of white sugar, a half
cup of butter, room temperature.
Two eggs, also room temperature.
Two teaspoons vanilla.
One and a half cups
of self-rising flour.
Three quarters cup of milk.
One tablespoon of lemon zest.
I'll show you how to make that.
And one tablespoon of
lemon juice, which isn't a lot.
Ok, first I'm going to teach you
how to zest a lemon.
Oh, this is really important.
You need to make sure you have
all your ingredients
at the beginning when
you're about to bake something
so you're not scrambling
in the middle of the bake.
The French call it
"mise en place".
Mise en place.
Mise en place.
It means "everything
in its place".
Ok, first I'm gonna teach you
how to zest a lemon
since that is the key ingredient
to my famous lemon cake.
The zest of the lemon
comes from the peel.
Here we go.
I use a cheese grater
which makes it super easy.
And when you're using
a cheese grater,
ask an adult for help.
Wash your lemon,
take the grater,
and then grate the rind
like this.
And voila.
We want about one tablespoon,
which is about one lemon.
Now that we have all the
ingredients we can begin.
The first step is to combine
your sugar
and room temperature butter
in a large bowl
and beat it with your
whisk until...
Oops! I forgot!
The first step is always
to pre-heat your oven
to 350 degrees.
Then your oven can be heating up
while you're making the batter.
When you're using an oven,
ask an adult for help.
Ok, um, where was I?
Oh yeah.
Beat your sugar and butter until
light and fluffy.
This is called "creaming".
Then mix in the eggs
and vanilla.
The best lesson I ever learned
in baking
was to make sure that the eggs
are room temperature.
They'll mix better with the
batter and rise more easily,
making a fluffier,
yummier cake.
Next, sift your self-rising
flour
into another larger bowl
like this.
Then mix in the creamed mixture
and pour in the milk
and the lemon zest and a
tablespoon of lemon juice.
I used the juice from
the lemon I zested.
Mix until the batter
is smooth.
Pour your batter into a greased
nine-inch baking pan,
and then bake for 35 minutes.
Lemons into lemon cake.
Truth?
I really take this lesson
to heart.
When life gives you lemons
make lemonade.
Some of the best things
in life came from mistakes.
For example, potato chips.
But that's a story
for another day.
P.A.C.E
