There's been a lot of change the past couple of weeks. A new (temporary) apartment, a new workout routine (due to said temporary living change), and even a new, big life-direction-changing decision (more on that later).
But probably the most fun new thing in my life has been that I've been delivering cake! I mean, I've always been giving away cake, but recently it has been a more official transaction of sorts for v fancy events - a couple cakes for a bridal shower, a birthday cake and some smash cakes for the happiest one year old twins I've ever met, and a wedding cake for a fellow classmate. It's been a scary-exciting experience that makes me get butterflies in my stomach but also a huge smile on my face. I've been developing a sort of cake rhythm and things are starting to become muscle memory - the buttering and flouring the tins, cutting the butter for the swiss meringue buttercream while the meringue is cooling down, singing all the words to my "happy love" playlist. Which mostly contains lovey-dovey songs you'd expect at weddings and such, except I had to put in Adele's song "Send My Love (To Your New Lover)" which is certainly not a song you'd want at your future wedding I would think.
Off to go deliver wedding cake! Pray I don't drop the thing on the way! Happy Saturday, everyone!
This lemon cake was a happy accident from all the cake deliveries - I had baked them for a lemon raspberry cake for the bridal shower in advance. And about two days after baking them, my friend Stephanie texted me to make sure I didn't use any almond things, because her sister is deathly allergic. I thought I was okay, until damn! Almond milk in the batter! With no desire to cause anaphylaxis at the shower, I made a couple of new lemon cakes and had these two cakes just chilling in the freezer as a result. Since peaches are in season and lemon is always fresh in my mind, I paired the two together in the filling and covered the whole thing in a tangy, cream cheese frosting. Then I brought it to a pool party because a cake with lemon and peach is a bright accompaniment to hot dogs and watermelon - all the things that belong in summer.
Lemon peach cake with vanilla cream cheese frosting
Ingredients (makes two 8-inch round cakes plus extra batter for a few cupcakes!)
- 3 sticks unsalted butter, room temperature
- 2 1/4 cups granulated sugar
- 4 egg whites
- 2 teaspoons vanilla extract
- Zest of 4 lemons
- 3 cups all purpose flour
- 1/4 teaspoon baking soda
- 2 3/4 teaspoons baking powder
- Lemon juice from 1/2 of 1 lemon
- 1 1/2 cups almond milk (room temperature works best)
For the cake assembly
- 2 layers of cake
- Lemon curd (I like this recipe from Food 52)
- Fresh, thinly sliced peaches
For the frosting (it's enough frosting to generously frost an 8 inch 2-layer cake)
2 sticks unsalted butter, room temperature
- 2 packages cream cheese, cold
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 2-4 cups of powdered sugar, depending on how sweet/how thick you want the frosting
- Preheat oven to 350 F and butter/flour or spray with cooking spray 2 8-inch round cake pans
- In a large bowl, whisk the flour, baking soda, baking powder. Set aside
- In a medium bowl, mix in the lemon juice and milk and set aside
- Using a stand mixer, beat the butter and sugar together until light and fluffy, about 5 minutes on medium-high speed.
- Add the egg whites and beat again until combined. Then add the zest and vanilla, beat again until combined.
- Add half of the flour mixture to the batter and mix until combined. Then add in the milk-lemon mixture and mix again. Finally, add the other half of the flour mixture and mix until just combined.
- Pour the batter into the cake tins and bake for 30-35 minutes, or until a toothpick placed in the center of the cake comes out clean. Remove the cakes from the oven when done and let them cool on a cooling rack for about 20 minutes. Then remove the cakes from the pan and let them cool completely before frosting. Often I like to let them cool completely, level them off if I need to, and then wrap them in plastic wrap and set them in the freezer overnight. I find that freezing the cakes makes it a whole lot easier to frost!
For the frosting
- In the bowl of a stand mixer, beat the butter, cream cheese, salt, and vanilla together until combined.
- Going 1 cup at a time, add in the powdered sugar and beat until combined.
- Whip up on high for 1 minute to get a fluffy frosting.
For cake assembly
- Take one of the layers and frost a border around the cake using a piping bag, the frosting will hold in the lemon curd! Add the lemon curd to the top of the cake. Then add the sliced peaches.
- Top with the other layer of cake. Frost the cake as desired!
- Eat with a lot of friends in the summertime. Preferably by a pool.