When it comes to identifying the busiest months of the year, June makes the list. Check this lineup, and you will see what I mean: graduations, weddings, vacations, Father’s Day, class and family reunions, and neighborhood gatherings.Here in Atascadero, we add the 27th Annual Atascadero Lakeside Wine Festival at the end of the month. They all have something in common — friends, family, and food.
Summer makes me immediately think of picnics, barbecues, and potlucks, bringing everyone together to celebrate. Of course, they include those wonderful meals of summer that end with “to die for” desserts. The dessert recipe this month is sure to satisfy your guests, no matter what the occasion.
Lemon Cake with Raspberry Curd
Ingredients:
1 cup unsalted butter, softened
2 cups sugar
1 lemon, zest and juice
4 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
Raspberry Curd
Lemon Buttercream
Garnish: lemon slices, fresh raspberries
Directions:
Preheat oven to 350 degrees. Spray 3 (8-inch) square cake pans with baking spray with flour. Line bottom of pans with parchment paper. In large bowl, beat butter, sugar, lemon zest and juice with mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Raspberry Curd between layers. Spread Lemon Buttercream on top and sides of cake. Garnish with lemon slices and fresh raspberries.
Raspberry Curd
Ingredients:
3 cups frozen raspberries (see note)
1/2 cup sugar
1 lemon, zest and juice
3 egg yolks
3 tablespoons cornstarch
1/8 teaspoon salt
4 tablespoons unsalted butter
Directions:
In medium saucepan, combine raspberries, sugar, and lemon zest and juice over medium heat. Bring to boil; reduce heat to medium-low. Simmer for 5 minutes. Transfer mixture to container of blender; process until smooth. Strain through a fine-mesh sieve; discard solids. Return mixture to saucepan, and increase heat to medium. In medium bowl, whisk together egg yolks, cornstarch, and salt. Add about 1/4 cup hot raspberry mixture to eggs, whisking constantly. Add eggmixture to remaining hot raspberry mixture. Cook over medium-high heat, whisking constantly, until thickened, 5 to 7 minutes. Remove from heat, and whisk in butter, 1 tablespoon at a time. Refrigerate for at least 2 hours.
Lemon Buttercream
Ingredients:
2 cups unsalted butter, softened
1 lemon, zest and juice
4 cups confectioners’ sugar
Directions:
In large bowl, beat butter with mixer at medium-high speed until creamy. Add lemon zest and juice, beating until smooth. Gradually add confectioners’ sugar, beating until combined after each addition.
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