Part of my aversion to New Years resolutions is because I have always felt Birthdays are a bit more monumental. It’s not “by this date I want to accomplish this” but instead, it is, “by the time I am this age, I want to have done this.” I don’t have a bucket list or many goals that revolve around an age but I have to say, 27 was a year. I married by best friend, moved across the country, switched careers, saw the success of my first full year in business, wrote and finished a cookbook (and started another one), and had many amazing memories in between. 27 was a good year for feeling grateful and full. I spent yesterday, sending out the year, at Squaw Valley where it was raining and windy but still awesome (any time in the mountains is a good time.)
One thing you might not know about me: I love to bake and decorate cakes. After college, I thought for sure I wanted to open my own baking so I worked in the kitchen of one for a year and even to this day, I still love baking. My birthday is usually the one time of year I go all out. This cake is four layers of wonderful lemon cake with raspberry filling and a slight raspberry frosting. The pink raspberry frosting was an accident (my raspberry filling wasn’t thick enough and the cake kept bleeding out into the frosting, so I decided to nix the white frosting and go with pink!)
And of course, following tradition,
it’s a birthday giveaway post. I know I say it quite a bit, but I’m so grateful to those who read this site, make the recipes, and comment/email. There are so many sites out there that I know it’s completely overwhelming so I appreciate that you come to mine. Because I do love breakfast and this giveaway allows me to share two of my favorite things, it’s a breakfast bundle complete with Chemex and Megan’s Whole-Grain Mornings Cookbook (seriously, a crazy amount of delicious recipes perfect to pair with your morning coffee!)
- 1 recipe for lemon cake
- 15 ounces frozen raspberries
- 1/3 cup sugar
- 3–4 tablespoons corn starch
- 2 sticks unsalted butter
- 7–8 cups powdered sugar
- 1 teaspoons vanilla extract
- 1/4 cup heavy cream
- 1/4 cup raspberry filling
- For the cake base I made it fairly well as is but used unbleached all-purpose flour along with organic cane sugar. I also mixed together the lemon zest and sugar before adding it to the butter (I always think it helps the lemon flavor a bit more. Let cool completely.
- Combine the raspberries in a pot and heat over medium heat until juices have released. Add sugar and stir. In a small bowl, combine the 3 tablespoons cornstarch with 1/4 cup warm water, stirring until the starch is dissolved. Add to the pot and stir well. Cook until raspberries have thickened slightly and the cloudiness from the cornstarch has disappeared. Remove from heat and let cool completely. If filling is still too runny (this will make frosting the cake a giant pain), continue to add cornstarch/water mixture 1 tablespoon at a time (remembering that the raspberries will thicken while cooling too.)
- For the frosting, beat together butter, 7 cups of powdered sugar, heavy cream, and vanilla. Frosting should still be slightly stiff (if not, add more sugar or if it is too stiff, add more heavy cream.) Finally, beat in 1/4 cup of the cooled raspberry filling.
- To assemble cake, cut each layer in half. Place the base layer on a cake platter. Pipe filling along the top edge of the circle and filling remaining top with raspberry filling. Repeat twice more. Carefully put a base coat of frosting on the cake and let sit for 15 minutes in the freezer. Finally, frost cake and serve.