When I thought about what kind of cake to make for Lisa, I had to think about what kind of person she is. Lisa is a very happy girl with a very calm demeanor. On occasion you see her a little stressed out, but for the most part, she's pretty peaceful. Her personality kind of reminds me of springtime. When I thought about what flavors go along with spring, I decided on a Raspberry Lemonade cake.
Raspberry Lemonade Cake: Lemon Cake filled with Raspberry Jam, topped with Raspberry Lemon Buttercream
Recipe adapted from Cherry Tea Cakes.
1 3/4 cups sugar
3/4 cup unsalted butter, softened
2 Tbs lemon zest
3 large eggs
1/4 cup fresh lemon juice
3 cups All-Purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups whole milk
|In large mixing bowl, cream together butter and sugar|
|Beat until smooth (not like this). Add lemon zest and juice, then eggs one at a time, beating well after each.|
|Slowly add dry ingredients to wet and beat on medium speed until smooth.|
I was exhausted by the time it came to make the frosting at 8:30pm, so forgive me if I don't post it. I combined the leftover lemon buttercream from Nik's cake with a small batch of new buttercream with 2 Tbs of raspberry jam mixed in.
|Decorated with a raspberry drop and lemon peel petals|
|Inside the center was a thick layer of raspberry jam|
Hope your weekend was slightly less exhausting.
Love and cookies,