Now this is the story all about how
My life got flipped, turned upside down
And I’d like to take a minute just sit right there
I’ll tell you how I became the prince of a town called Bel-air.
Well not the prince of Bel-air but the queen of crazy town. In a good way. Mostly. Last Saturday I made a trek to the Portland airport to pick up a very dear friend Laura, her nearly three year old son, and her niece.
I have my routines and ways of doing things here at home. Doubling the size of my household (which now includes my toddler and a very noisy older toddler) has been overwhelming. I love them to death and I am thrilled beyond reason to have them here but I can’t wait till we are all in a routine and the days flow easier. They are here for seven weeks so there is lots of time to adjust.
So life flipped upside down for sure.
So when life is chaotic, routine and familiarity makes it all better. For me that place is in my kitchen. Yesterday was Laura’s birthday and we couldn’t let it pass by without a cake. The very first cake the two of us have made together. What a blast. She even enjoyed shooting the cake with me.
Happy birthday Laura. Love you to the moon and back.
This cake is also a test run for a shower next month. I intend to make it four layers rather than just two but otherwise this was absolutely perfect.
One year ago today: Lemon Blueberry Cake (funny it is also lemon cake)
Strawberry Lemonade Cake (serves 12+)
From Two Peas and their Pod
For the cake:
1 cup butter, at room temperature
1 3/4 cups granulated sugar
2 tablespoons fresh lemon zest
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/3 cup cup fresh lemon juice
1 cup buttermilk
8-10 large strawberries, hulled and sliced
For the frosting:
1 cup butter, softened
5 cups powdered sugar
2 tablespoons whole milk
2-4 large strawberries, mashed
Preheat the oven to 350 degrees F and butter two 9-inch round baking pans with baking spray. Line the bottoms with parchment paper rounds.
In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy. In a separate bowl, mix together dry ingredients and set aside. With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but it’s not). Add one third of the dry ingredients and 1/2 cup of the buttermilk. Repeat, adding another third of the dry ingredients and the remaining 1/2 cup buttermilk. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.
Divide the batter evenly between the prepared pans (using a scale makes sure they are the same). Bake the cakes for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before removing from the pans.
While the cakes are cooling, make the strawberry buttercream frosting. Combine the butter and powdered sugar in the bowl of your stand mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add the milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.
Invert one of the cake rounds onto a cake plate; generously spread with frosting and top with strawberry slices. Repeat with the remaining layer of cake and frosting. Frost the sides of the cake. Put in the refrigerator for about 30 minutes to allow the frosting to set. Serve at room temperature.