Mama Rae's Soul Food Kitchen & Catering

11/22/2025

11/22/2025

11/16/2025

Italian Lemon Pound Cake is the only lemon cake recipe you will ever need!
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
Zest of 2 large lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional, for extra lemon flavor)
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Zest of 1 lemon (optional)
Directions:
Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
Add Eggs One at a Time:
Add the eggs one at a time, beating well after each addition.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add Dry Ingredients and Sour Cream Alternately:
Gradually add the flour mixture to the butter mixture, alternating with sour cream. Begin and end with the flour mixture.
Add Lemon Zest, Juice, and Extracts:
Gently fold in the lemon zest, lemon juice, vanilla extract, and lemon extract (if using) until well incorporated.
Bake the Cake:
Pour the batter into the prepared pan and spread it evenly.
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cake to cool in the pan for 10-15 minutes, then turn it onto a wire rack to cool completely before glazing.
Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Add lemon zest for extra citrus flavor.
Glaze the Cake:
Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let it set before slicing.
Serving:
This Italian Lemon Pound Cake is moist, zesty, and perfect for lemon lovers! Its bright, citrus flavor and tender crumb make it an ideal treat for brunch, tea time, or as a light dessert after any meal.
Prep Time: 20 minutes | Bake Time: 1 hour 25 minutes | Total Time: 1 hour 45 minutes | Yield: 12-14 servings

10/27/2025

Moist and Delicious Chocolate Cake Recipe
Who doesn’t love a rich, moist, and decadent chocolate cake? This recipe creates the ultimate chocolate cake that’s soft, tender, and packed with deep chocolate flavour.
Ingredients;
For the Cake:
2 cups (250g) all-purpose flour
1 ¾ cups (350g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs (room temperature)
1 cup (240ml) buttermilk (room temperature)
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) hot brewed coffee
For the Chocolate Frosting (Optional):
1 cup (230g) unsalted butter (softened)
3 ½ cups (450g) powdered sugar
½ cup (45g) unsweetened cocoa powder
½ teaspoon salt
½ cup (120ml) heavy cream
2 teaspoons vanilla extract

10/27/2025

My collection of Asian Style Sauces that you can make at home!

1. SATAY SAUCE
1/2 cup peanut butter
1/2 cup coconut milk
2 tsp soy sauce
1 whole lime- juice
2 tbsps red curry paste
1 tsp honey or sugar

Steps:
In a saucepan, add coconut milk. Let it boils. Remove from heat. Add the rest of the ingredients. Mix well and ready to serve. Enjoy!

2. YUM YUM SAUCE
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sriracha sauce
1 teaspoon paprika
1 tablespoon rice vinegar
1 tablespoon mirin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Mix well and ready to use.

3. GENERAL TSO SAUCE:
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
2 tablespoons chili sauce
1 teaspoon pepper flakes
3/4 cup chicken broth
2 tablespoons cornstarch

In a saucepan, mix everything and let it boil. Simmer for few minutes until it thickens. Mix in your favorite stir fry ingredients.

4. SWEET & SOUR
1 cup pineapple juice
2 tbsp rice vinegar
3 tbsp ketchup
1/4 cup white sugar
1 tbsp soy sauce
3 tbsp water +
1 tbsp cornstarch
1/4 tsp black pepper

In a sauce pan, mix all ingredients. Let it simmer in low heat until it thickens.

5. STIR FRY SAUCE
1/4 cup light soy sauce
3 tablespoons oyster sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon cornstarch
1/4 cup water
1 tsp sesame oil

6. DUCK SAUCE
1 cup apricot jam
1 thsp soy sauce
3 tbsp rice vinegar
1 clove minced garlic
1 tsp minced ginger
1/4 tsp chili flakes
1 tbsp chili sauce

10/27/2025

10/27/2025

Fudgy Chocolate Cake

Ingredients
For the cake:
All-purpose flour – 2 ½ cups (315g)
Unsweetened cocoa powder – 1 cup (100g)
Baking powder – 2 tsp
Baking soda – 1 tsp
Salt – ½ tsp
Granulated sugar – 2 cups (400g)
Brown sugar – ½ cup (100g)
Eggs – 3 large
Vegetable oil – ½ cup (120ml)
Buttermilk – 1 ½ cups (360ml)
Strong brewed coffee – 1 cup (240ml), cooled
Vanilla extract – 2 tsp
For the fudgy chocolate frosting:
Semi-sweet chocolate – 10 oz (280g), chopped
Heavy cream – 1 cup (240ml)
Unsalted butter – ½ cup (115g), softened
Powdered sugar – 3 cups (360g), sifted
Cocoa powder – ½ cup (50g)
Vanilla extract – 2 tsp

Instructions
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Whisk flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk together both sugars, eggs, oil, and vanilla. Stir in buttermilk and coffee. Gradually fold in the dry ingredients until smooth.
Divide batter evenly among the pans. Bake 25–30 minutes, or until a toothpick comes out with moist crumbs. Cool completely.
For the frosting, heat cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir smooth. Beat butter until creamy, add powdered sugar and cocoa powder, then mix in melted chocolate mixture and vanilla until rich and spreadable.
To assemble, place one cake layer on a stand, spread frosting, then repeat with the next two layers. Cover the whole cake with frosting, smoothing the sides and topping with swirls.

10/27/2025

Buttermilk Chocolate Cake

Ingredients
• 2½ cups (315g) all-purpose flour
• 1¾ cups (350g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup (240ml) buttermilk (see note below if you don’t have it)
• 1 cup (240ml) warm water or brewed coffee (for richer flavor)
• ½ cup (120ml) vegetable oil
• 3 large eggs
• 2 tsp vanilla extract

Instructions
Preheat oven to 175°C (350°F). Grease and line three 8-inch round pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk eggs, oil, buttermilk, and vanilla until well combined.
Gradually add the wet mixture into the dry ingredients. Mix gently until smooth.
Add the warm water or coffee and stir until the batter is silky and well combined (the batter will be thin — that’s perfect for a moist cake).
Divide the batter evenly among the 3 pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate Buttermilk Frosting

Ingredients
• 1 cup (230g) unsalted butter, softened
• ¾ cup (75g) unsweetened cocoa powder
• 4 cups (480g) powdered sugar
• ¼ cup (60ml) buttermilk (add more if needed for texture)
• 1 tsp vanilla extract
• Pinch of salt

Method
Beat butter until creamy. Add cocoa powder and beat until smooth.
Gradually mix in powdered sugar, alternating with buttermilk, until fluffy and spreadable.
Add vanilla and salt, then whip for 2–3 minutes until light.

Place one cake layer on a board, spread frosting over it. Add the second layer and repeat. Place the third layer on top and frost the entire cake. Smooth the top and sides or create swirls for a rustic look.

Buttermilk Substitute:
Mix 1 cup (240ml) milk with 1 tablespoon white vinegar or lemon juice. Let sit for 5 minutes before using.

10/17/2025

🍫✨ Sublime Black Velvet Sweet ✨🍫

With its intense cocoa aroma, silky texture, and creamy chocolate coating, this cake is a true masterpiece! 😍
Every bite delivers a deep chocolate flavor that leaves a sweet aftertaste on your palate… 💋

⸻

👵🏼 Ingredients 👵🏼

🔹 For the cake:
• 1 ¾ cups flour
• 1 ½ cups sugar
• ¾ cup of dark cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs 🥚
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

🔹 For the glaze:
• 1 cup softened butter
• 3 cups powdered sugar
• ½ cup cocoa powder
• 2 teaspoons vanilla
• 4–5 tablespoons milk or cream

⸻

👵🏼 Instructions 👵🏼

1️⃣ Prepare the cake: Preheat the oven to 175°C. Grease and flour two 23 cm cake pans.
2️⃣ Mix the flour, sugar, cocoa, baking powder, baking soda, and salt.
3️⃣ Add the eggs, buttermilk, oil, and vanilla, and beat. Gradually add the boiling water. (The consistency should be liquid).
4️⃣ Divide the batter between the pans and bake for 30–35 minutes. A toothpick should come out clean. Let cool.
5️⃣ Prepare the cream: Beat the butter, powdered sugar, cocoa, vanilla, and milk until creamy.
6️⃣ Assemble: Spread the cream over the cakes and smooth the surface.

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🍰 Serving Suggestion:
Sprinkle with grated dark chocolate or garnish with fresh blackberries.
Pairs perfectly with black coffee ☕💫