pinhole press – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.17 Raspberry Lemonade Cake and a Give-away /2013/08/05/raspberry-lemonade-cake-and-a-give-away/ Mon, 05 Aug 2013 09:56:53 +0000 http://www.audrey74.com/?p=1480 Raspberry Lemon Cake Audrey's

Give-away sponsored by Pinhole Press

It’s summer road-trip time! We are on our way back today from a small trip to Toronto, where we attended a lovely wedding. We won’t be resting long though, because on Saturday we’re off to Cape Cod to enjoy a week at the ocean. Yipppyyyy!

Not only do I have a perfect road-trip worthy cake for you today, but I also have a great give-away from Pinhole Press ! Even though I spend most of my time on the computer and I use electronic calendars and task lists that are synched to my phone; there are a couple of places where I like paper and pen. One of those are grocery lists and the other are packing lists. Pinhole Press allowed me to create customized notepads. Now, I can have lovely photo memories right there with me when completing all those planning tasks. You can imagine that I love to use some of the photos I take throughout the year and have them in print. These cute note pads are a perfect way for me to keep memories visible every day.Raspberry Lemon Cake Audrey'sIn addition to the notepads I also ordered some wall decals. They are amazing! The quality of print is exceptional and the flexibility of the decals is perfect if you are in a temporary space, want to move things around, or like us, need something in a narrow staircase where frames would come crashing down. Again, a perfect way to keep some of our vacation photos front and centre, reminding us of wonderful times together.

This give away is now closed. Congratulations Jordana! We’ll be in touch.

Would you like to have some personalized notepads? Or some amazing decals? Just comment below by Friday, August 9th and you could win US$ 35.- towards anything you’d like at Pinhole Press.

Winner will be chosen at random and will be contacted by email. Open worldwide, except Quebec residents – see why here.

You can also use the code audreys for 10% off your order until August 31, 2013.

Once you’ve commented below to enter the give-away, you might want to make this cake for your next potluck, BBQ or road trip? This cake explodes in lemony flavours and has the sturdiness to be packed up in some wax paper and transported most anywhere you want a treat. You can make it in a bundt pan as I did, or a loaf pan works as well.

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Raspberry Lemonade Cake - adapted from Martha Stewart

Prep Time: 30 minutes

Total Time: 3 hours

Serving Size: 1 bundt cake or 2 loaves

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 3/4 cup low-fat buttermilk
  • Zest of 2 lemons, finely grated
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups sugar
  • 5 large eggs
  • 1 cup of raspberries
  • 1 tablespoon of sugar
  • 1-2 cups of icing sugar

Instructions

  1. Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  2. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  4. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  5. Add raspberries to a small saucepan with sugar. Heat until soft. Puree in food processor and push through sieve to remove seeds. Reserve some raspberry juice for glaze.
  6. Divide batter evenly between pans; add raspberry puree and swirl a little with a fork. Smooth tops. Bake until a toothpick inserted in centers comes out clean, 1 hour and 10 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  7. Make glaze by combining 2-4 tablespoons of raspberry juice (from puree) with icing sugar until you get the consistency you like. You want it to drip but not be too watery. Add lemon juice if you want.
  8. Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
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I expanded on this Martha Stewart recipe.Raspberry Lemon Cake Audrey's

Pinhole Press generously supplied the notepads and wall decals in exchange for a review. All opinions are my own. I was not paid to write the post.

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