I have a confession to make. Yesterday, I got tired of filling out paperwork and packing boxes, so I baked a delicious and decadent cake instead. Fresh raspberries, lemon zest, and fresh churned buttercream, oh my.
Base cake recipe:
Preheat your oven to 350 degrees Fahrenheit and prepare two greased 9-inch cake pans.
In a stand mixer, combine 2 sticks of high quality butter (at room temp) with 1.5 cups of sugar, 1 tablespoon of molasses, and the zest of 2 lemons. Mix until a smooth paste forms. Add in 4 organic eggs. One egg at a time.
In a separate bowl, combine 2.5 cups of flour with 1.5 teaspoons of baking powder and 0.5 teaspoons of baking soda.
Combine the dry ingredients with the wet ingredients. Do not over mix.
Add 0.5 cups of whole milk, 0.5 cups of full-fat organic sour cream, and 0.5 cups of freshly squeezed lemon juice to the batter. Again, be careful not to over mix. You can still see a few chunks.
Add a cup of fresh strawberries dusted in flour to the batter and fold them in using a silicone spatula.
Evenly divided your cake into your two cake pans.
8. Bake for 40 minutes.
Let your cakes cool down to room temperature before removing them from their pans. Use a large knife to even out the tops.
Add a thick layer of farmer’s market quality raspberry preserves (homemade is best) to your bottom cake. Place the upper cake on top.
Frost with fresh churned buttercream (I used fresh churned butter, powdered sugar, and organic sour cream to create my buttercream, the ratio was approximately 1:3:1).
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