Friendship is powerful and important. (Profound way to start the blog, don't you think?) I've been thinking about my friends lately and it occurred to me that they are quite often, under appreciated.
It was in a women's group about 10 years ago that I first heard someone make the claim that we were not created to live independently but to exist within a community of relationships. That statement hit me like a ton of bricks. I had been working so hard to be a strong, INDEPENDENT woman. I actually think that I was secretly relieved to know that I didn't have to accomplish all of my goals - alone.
The reality is that the relationships that we have with our friends (both past and present) shape who we are today. Even our very first childhood friends taught us some very important life skills about acceptance and love. I am so thankful for the friends that had as a child, the friends that I had as a teenager and the friends that I have now, as an adult.
They are my sounding board, my support system and my source for a reality check when I need it most. I'm so grateful for these precious friends who will tell me the truth, even when I don't want to hear it. The bottom line is, when it comes to happiness, my friends are a key.
Like I said in the beginning, my friends often go under appreciated. I take them for granted far too often so it was a special treat for me to have the privilege of making a birthday cake for one of my sweet friends recently. (Food is my love language - just in case there was any doubt in your mind.) She is a fan of lemon desserts so when I found this recipe in my Flour cookbook, for lemon raspberry cake, I knew it would be perfect.
This cake just screams springtime deliciousness. The recipe is rather lengthy but bear with me - it's soooo worth the effort.
Lemon Raspberry Cake
6 Tablespoons butter
6 Tablespoons canola oil
1 1/3 cups sugar
2 teaspoons vanilla
1 Tablespoon lemon zest
3 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup milk, room temperature
6 egg whites
1 cup fresh lemon juice
1/4 cup butter
2 Tablespoons heavy cream
2 egg yolks
1 cup sugar
1/2 kosher salt
1/2 teaspoon vanilla
1 1/2 cups sugar
3/4 cup water
2 egg yolks
3 cups butter, room temperature
1/2 cup lemon juice
1/2 cup water
3/4 cup sugar
1 pint raspberries
Sift together flour, baking powder and salt. Add to butter/sugar mixture one third at a time, alternating with milk.
Remove batter from mixing bowl and wash and dry bowl completely. Place egg whites in bowl and beat on medium speed until soft peaks form. Slowly add 1/3 cup sugar and then whip until stiff peaks form.
Place 1 cake layer on a cake stand or plate. Brush with one third of the lemon syrup.
Spoon 1 cup of curd buttercream onto cake layer and spread evenly to edges.
Spoon 1 cup of plain buttercream on top of cake and spread it over the top and down the sides of the cake, smoothing it to create a crumb coat. Refrigerate cake again for at least 30 minutes.
Spoon 1 1/2 cups buttercream on top of cake and spread evenly across top and of cake and down the sides.
Spread 1/3 cup reserved lemon curd across the top and cake, spreading it into a thin layer. Top with fresh raspberries. Pipe dots along bottom edge of cake.
This is quite possibly the prettiest cake that I ever made so I took LOTS of pictures.
To my sweet friend - Happy (Belated) Birthday!
You are a wonderful friend. I Love You.
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