From BakeandDestroy.net:
So this is a weird way to start a Bake and Destroy post, right? Well don’t get too distracted, it’ll all make sense in a minute. See, a few weeks ago I discovered KanDi Swim – bakery-inspired swimwear. I know, right? With names like Cupcake and Ice Cream Sundae how was I to resist?
The twisted people behind the company (I mean how cruel… you name something “Milkshake” and then you taunt me with images of bikini models!) were awesome enough to offer me bikini of my very own. Knowing that I would rather poop in public than ever wear a bikini (by now you guys have seen me, right? I am many things. A beach bunny is not one of them.) I asked if instead, I could give one away to one of my readers. They agreed – I picked out the Lemon Meringue over here and all was well.
Only… how the eff do I give away a bikini on Bake and Destroy? It makes no sense except that I think everything this company makes is super cute and I want someone I like, namely a reader of mine, to own it!
So… I sat on it for a while. Then, like some kind of a snacky angel from cake heaven, my friend Sammy’s mom emails me to tell me about a fabulous lemon cake she just made! I met Lyn (Sammy’s mom) a few weeks ago when she asked me to bake for Sam’s graduation… and I met Sammy in our Zombies in Popular Media class. (Yeah… we went to art school.) We instantly fell in love and had imaginary babies together and when I met Lyn it didn’t take me long to figure out how Sammy got so cute. So long story short, Lyn gave me her Lemon Berry Cake recipe to share with you guys and, in doing so, made the fact that I am offering you a lemon bikini slightly less weird! OK, recipe first – in Lyn’s very own words.
To make the cake you’ll need:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 & 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh lemon juice (about 2-3 lemons) (add a squeeze for good measure!)
- 1/2 cup whole milk or sub/almond milk
- 1 tablespoon grated lemon peel
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- A few tablespoons of flour on reserve
Then you:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Add lemon juice. Stir in lemon peel.
Roll 1/2 cup of raspberries in reserved flour gently, and repeat with blueberries. This will help the berries not to sink to the bottom of the pan during baking. This is very important.
Pour into a greased and floured 10-in. fluted tube pan. Sprinkle berries into cake by either mixing at random or spreading one half of cake with raspberries and one half with blueberries.
Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper.
Top it with a glaze of lemon juice, confectioner’s sugar and water.
And now, for the bikini! What is your favorite food and what article of clothing would you like to see inspired by it? A cupcake bra? Pizza pants? Leave me a comment – the sillier the better. I’ll pick a random winner & put you in touch with Kandi Swim so you can choose your size.