This time last year: Red Pepper Quiche Cups (2012)
Sometimes you spend more hours working on a final project than on sleep. Other times, you spend more time giggling with your best friend than you do doing dishes. OTHER times, you have had a food blog for three years, and that feels like a milestone worth celebrating!
These last two weeks have been a little bit of all three for me. Last week my first year of grad school came to an end. This week, I celebrated my start to summer by laughing until my sides hurt, and gratefully realizing that this food blog project has been in existence for three years now! There’s a lot to celebrate there, and a lot of sleep catch up to do. Cue- cake and a pillow.
I actually baked this cake last spring, while living in Richmond. I remember, it had rained for four days straight, and I was stir crazy out of my mind (not abnormal for me. I wiggle a LOT). I looked up cake recipes online, found this cake to look almost as good as sunshine, and got baking.
The YAY topping was a little note of joy left for my roommates. Because sometimes, when it rains for four days straight, “yay,” is not the first word to come to mind. However sometimes, if you bake a cake and eat it with your roommates, rainy days can look much less gloomy.
Thus, whether celebrating the first week of summer, a personal milestone moment, and last week of class, or coping with rain clouds on your doorstep and too little sleep- cake feels like a good answer to me!
If you disagree with that statement, feel free to take it up with Pinterest. For, according to pinterest, Julia Childs once said, “A party without a cake is just a meeting.” It is “always someone’s birthday somewhere,” and “Life is short, eat the cake.
(Thank you Pinterest, for the encouragement!)
Thus, on those positive notes, I bring you the YAY cake. Because sometimes, you just need a little somethin’ sweet in your life. 🙂
Happy eating, and thanks for being a part of my cooking adventures for the last three years!!
Lots of love, A Rented Kitchen
- 9 Tablespoons unsalted butter, room temperature
- 1 cup sugar
- 3 eggs, separated
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup plain greek yogurt
- 1 cup raspberries, fresh or frozen
- 8 ounces cream cheese, room temperature
- 8 Tablespoons unsalted butter, room temperature
- Zest & juice of 2 Meyer lemons
- pinch of salt
- 4 cups powdered sugar
- Preheat the oven to 320˚F. Grease two 8 or 9 inch cake pans, and sprinkle with a thin layer of flour; set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, setting aside the egg whites for later, and thoroughly mix in.
- One mixed, add the flour, baking powder, salt, and baking soda until well combined. Then mix in the yogurt.
- In a small bowl, mix the egg whites until light and fluffy with medium peaks. Fold the egg whites into the cake batter, and then gently fold in raspberries.
- Divide the batter evenly between the two pan rounds and bake 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool for ten minutes before removing from the pan. Wait until thoroughly cooled to ice.
- Meanwhile- prepare the buttercream by blending the cream cheese and butter until smooth. Mix in the lemon zest, lemon juice, and salt. Slowly add the powdered sugar, mixing until combined. Continue to mix on medium speed until the icing is light and fluffy. Chill for twenty minutes before icing.
* To make a four-layer cake, slice each round in half. Spread one cake round with buttercream, top with another cake, and repeat until all four cake rounds are stacked. Spread the top and sides with the remaining buttercream.
Notes and Tips!:
- Store the cake in the refrigerator for best icing consistency.
- Source: Kitchen Trial and Error
- Like this recipe? Try these other delicious desserts from A Rented Kitchen (Recipe links found below!):