As of one week ago, it’s been 365 days of culinary adventures, gorgeous photography, and studio abandonment. There have been bouts of great food, failed recipes, a trip to Dumbass Starbucks, plus a good old fashioned perfect baked potato. I’ve been mesmerized by grilled chocolate sandwiches, magnetized by chocolate covered potato chips, and hypnotized by dark chocolate waffles. Are you noticing a pattern here? I likes my chocolate.
Anyway, it’s been a good year.
We celebrated this joyous occasion with a Lemon Velvet Cake. Actually, there were 3 Lemon Velvet Cakes which is a bit much. Now, I know what you’re thinking…3 Lemon Velvet Cakes equals 3x the happiness in my belly; but you couldn’t be more wrong.
Here’s what happened
There are two reasons why I wanted to make this cake: 1) the brilliance of Joy the Baker’s Lemon Pound Cake and 2) Snuda. I know, I know…wtf is a Snuda? Well, never you mind. Just know that she’s the coolest and loves lemon poppyseed cake.
The first lemon velvet cake was more beautiful than the cake above, if you can believe that. It was absolutely gorgeous! Unfortunately, it was in between me and my peanut butter filled pretzels from Trader Joe’s. Yeah, I tipped it over and it fell, frosting first, right into the dish drainer. Dave was only 6 shots into the shoot, so there were no beautiful photos to be had. I’m not gonna lie to you…there were some tears, that night and I woke up looking like Tyson gave me a 1-2 combination.
This is the amazing cake you see in the photos above…not as gorgeous as the first, but still beautiful. It lasted most of the photo shoot, but towards the end Dave moved the table and…
…but instead of the ground it was the carpet. It went everywhere and I stepped in some, making a frosting trail from the living room to the kitchen. Later, when breaking down the set, Dave tried to clean it up with a vacuum. Um, yeah…that happened.
Still, it wasn’t a total loss. Half of the cake fell on a chair and we couldn’t let it go to waste, so…
Dave and I took a fork to it and ate the inside. If you look closely at the background, you can see there’s no top to the cake-just a sad and empty shell. We took photos of it, anyway. The ridiculousness of the moment had to be captured. I can’t help but laugh every time I look at this pic.
Ah, the things we do for our art.
Nothing happened to this cake. I baked it, my friends ate it, and we had a good laugh about the cake drama.
Who’s to blame
I wanna blame the cake, but that wouldn’t be fair. You see, I put it on a stand just big enough for a cupcake. A 6 inch cake had no business on that stand, but I used it anyway because Dave wanted the shot. Let’s blame Dave, shall we?
In the end, you shouldn’t be fooled by my cake drama. This cake is amazing! Seriously…Make. This. Cake. The flavor is tart and bright, with just the right sweetness. I will make this cake over and over and over again. You should too. Bake it for your next anniversary. When you do, don’t put it on a tiny cupcake stand. That would be ridiculous.
Lemon Velvet Cake Recipe
Lemon Velvet Cake recipe adapted from Rock Recipes
Lemon Poppyseed Buttercream recipe slightly adapted from Joy the Baker
- 1¼ c + 2T cake flour
- ¼ t baking soda
- ¾ t baking powder
- ½ t salt
- ¾ c sugar, separated
- ½ c vegetable oil
- 1 t vanilla extract
- 1 egg, large
- ¾ c buttermilk
- 2 T fresh lemon juice
- zest of one medium lemon
- For the frosting
- 2 c powdered sugar
- ½ c unsalted butter
- 1 T fresh lemon juice
- 1 T poppyseeds
- Preheat oven to 325 degrees F.
- Spray two 6 inch cake pans with baking spray with flour. I used Pillsbury's.
- In a small bowl, mash lemon zest and 1 tablespoon of sugar together until it's moistened and fragrant. Set aside.
- Using and electric mixer, beat the vegetable oil, egg and remaining sugar until light and fluffy( about 5mins).
- Add the zest/sugar mixture.
- Combine vanilla and lemon juice with buttermilk.
- Fold in the dry ingredients alternately with the buttermilk. Begin and end with flour. Do not over mix the batter.
- Divide batter evenly between two prepared pans.
- Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.