Lemon Cake with Raspberries
I love that my husband knows which coffee cup I prefer my morning brew in.
I love that we pre-warm each other’s cup.
I love that I make the lunches because it’s his least favorite task and he ready’s the car so that my seat is warm before I get in.
I love that I know that one of my kidlets likes their blanket cold (five minutes in the freezer does the trick) and the other two prefer theirs to have a quick tumble in the dryer.
I love that they yell at me to cover my eyes when there is a snake on the TV or there is a photo of one anywhere near me.
I love that my mother-in-law always remembers to leave the ice out of my father-in-law’s water glass.
I love that when sick as a child my mom always knew that I needed one day to be doted on and then the next I needed someone to lovingly encourage me out of bed. She’s still the first I call when I’m sick.
And I love that I am a part of a group of friends who knows each others preferred cake flavor.
When you do life together long enough you get to know the little details; the seemingly mundane to most but important to those who know you and love you.
Amy, here is your cake.
Heart shaped bundt pan available from Williams-Sonoma
* I’m in San Francisco tonight (Wednesday 2/4) at Omnivore Books 6:30. Actually the whole family will be there so please come say hello!
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Lemon Cake with Fresh Raspberries
Adapted ever-so-slightly from Ina Garten
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 pint raspberries
For the glaze:
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
1/2 vanilla bean, seeds scraped (optional)
Preheat the oven to 350 degrees F. Grease and flour 1 large bundt pan or 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Add 1/3 of the batter of the bundt or loaf pans then scatter 1/2 of the raspberries on the batter. Add another 1/3 of the batter then top with the remaining raspberries then finish with the rest of the batter. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar, lemon juice, and vanilla bean, if using, in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.