My City February 2022

A Little Extravagance BY ERIN CAUDELL I have never been a big “Valentine’s chocolate” person. Sometimes, a little something di‚erent – like a little lemon and raspberry – can be the secret to sweet romance. And, you can never go wrong with buttercream frosting. is recipe uses a fun ingredient: freeze-dried raspberries in the frosting (you can also use fresh) to give it the pink color. If any holiday calls for a little extravagance, it’s this one!

Lemon Raspberry Cake CAKE INGREDIENTS • 1.5 sticks unsalted butter, room temp

TO MAKE • Preheat the oven to 350F. Butter and our the bottom and sides of a 9-inch round cake pan. • Whisk together the our, butter, baking powder, soda and salt. In another bowl, stir milk and lemon juice. Using a mixer, beat the butter, lemon zest, granulated sugar and vanilla until light and u‚y, about 3-4 minutes. en add eggs, one at a time. Add our and combine, alternating with the milk- lemon mixture. • Add batter to prepared pan and bake until golden, 40 minutes. Let cool. • Beat cream cheese and butter until light and u‚y. Add confectioners’ sugar and freeze-dried berries. • Frost cake and decorate with fresh berries.

• 2 cups all-purpose our • 1 teaspoon baking powder • ½ teaspoon baking soda • 1 teaspoon salt • 2/3 cup whole milk • 1 Tablespoon lemon zest • 1/3 cup lemon juice • 1 cup granulated sugar • 2 teaspoons vanilla extract • 2 large eggs, room temp FROSTING INGREDIENTS • 6oz cream cheese, room temp

• 6 Tablespoons unsalted butter, room temp • 1 cup plus 2 Tablespoons confectioners’ sugar • ¼oz. freeze-dried raspberries, —nely ground • 1 pint fresh raspberries

Happy Valentine’s Day! ®

Erin Caudell is co-owner of The Local Grocer, a horticulturalist, herbalist and farmer.

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