I am from a small town on Cape Cod and the Fourth of July is our Super Bowl! It is all about visiting with old friends, family, small town parades, barbecues, and fireworks. I love bringing a sweet treat to the Wyatt's annual BBQ and this year I am going to make a real splash with a deliciously easy and festive red, white, and
blue lemon cake! It is perfect for any party, patriotic, colorful, and a blast to
make with the little ones.
** A great low calorie substitution is angel food cake.
Lemon Cake
Prep Time: 1 Hour
Active Prep Time: 30 Minutes
Servings: 1 13 X 9 Sheet Cake
Ingredients:
1 Cup Non Dairy Milk (Almond, Rice, Soy Milk)
4 Tbsp Lemon Juice + 1 tsp
1⁄2 tsp Vanilla
3⁄4 Cup Sugar
1/3 Cup Oil
Zest of one Lemon
1 1/3 Cup Flour
2 Tbsp Corn Starch
3⁄4 tsp Baking Soda
1⁄2 tsp Baking Powder
1⁄4 tsp Salt
3 Pints Raspberries 1 Pint Blueberries
Directions:
Preheat oven to 350 and grease and flour a 13 x 9 inch cake pan. In a 1 cup measure pour in the non-dairy milk and 1 tsp of lemon juice and set aside. In the bowl of a mixer, pour in oil, vanilla, lemon juice, lemon zest, and sugar. Mix together. Add in the dry ingredients. Slowly add the milk mixture until entirely incorporated and the batter is smooth. Pour the batter into the sheet cake pan and place in the oven. Bake for 25 minutes or until a toothpick comes out clean. Cool completely.
Preheat oven to 350 and grease and flour a 13 x 9 inch cake pan. In a 1 cup measure pour in the non-dairy milk and 1 tsp of lemon juice and set aside. In the bowl of a mixer, pour in oil, vanilla, lemon juice, lemon zest, and sugar. Mix together. Add in the dry ingredients. Slowly add the milk mixture until entirely incorporated and the batter is smooth. Pour the batter into the sheet cake pan and place in the oven. Bake for 25 minutes or until a toothpick comes out clean. Cool completely.
Lemon Whipped Cream:
2 Cups Heavy Cream
2 Tbsp Lemon Juice
1⁄4 Cup Sugar (granulated or Confectioners Sugar)
2 Tbsp Lemon Juice
1⁄4 Cup Sugar (granulated or Confectioners Sugar)
Directions:
In the cold bowl of a mixer whip the cream until frothy. Add the sugar and lemon juice and whip until stiff peaks form. Do not over whip as it will turn into butter!
In the cold bowl of a mixer whip the cream until frothy. Add the sugar and lemon juice and whip until stiff peaks form. Do not over whip as it will turn into butter!
Assembly:Place cake on a serving tray. Spread a thin layer of whipped cream on the entire cake. In the top left corner create 4 rows, 8 across of blueberries. Using the raspberries, start at the top of the cake making two rows of raspberries. In a ziplock bag, pipe dots – similarly sized to the raspberries – for two rows. Alternate between the raspberries and the whipped cream until the cake is finished. Place in the refrigerator until whipped cream sets. Serve and enjoy!
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