We have a winner!!! Congratulations Judith, hope you enjoy your new cooking gear! Also, thank you to everyone who entered the giveaway. xoxo, Kate
Guess who’s got a birthday coming up?!!!
That’s right, Babyface!
Because I want to celebrate with you (and Babyface), I’ve made us all cake. My favorite kind to be exact. A tall double-layered beauty filled with bright lemon flavor and pretty enough to be put on a pedestal. And because I want all of us to eat it, I’ve made it dairy and egg free so there’s no excuse to not have a slice…or two.
Also, in honor of me completing another year with my brain and body still (mostly) intact, I want to give you a gift or a bunch of gifts to be exact. My friends over at Dreamfarm are giving one lucky winner a new set of kitchen tools from their ever practical, super ingenious line of products. Here’s what we’ve got for you:
- Levups: Measuring cups that squeeze to scrape a level and accurate measure.
- Smood: Mash anything from avocados to potatoes in seconds.
- BBQ Clongs: Stainless steel tongs that are extra long for grilling and sit up off the table to stay clean.
- Clongs: Easily click and lock into place and sit up off the counter to stay clean.
Now back to that cake!
I’ll be honest with you, it took me more than a few tries to get this one right. Making a dairy and egg free cake that doesn’t use crazy ingredients, rises properly, and tastes great takes a little bit of magic and a whole lot of patience but I think I’ve finally found the right formula. Can someone however tell me why a cake recipe with cocoa powder yields completely different results from one without (all other factors remaining the same)? Anyway, a food scientist I am not but I did figure out how to make a lemon cake that is super easy and pretty much out of this world so let’s just pretend I know what I’m doing.
Because this is a birthday cake for me there is a limited amount of frosting. I like frosting if it is homemade and fluffy but not a ton of it. I’m absolutely not the person who takes the corner slice of a sheet cake for the extra frosting. I take the middle piece and scrape the frosting to the side. I think this recipe is what they call a “naked cake” but I’m never certain if that means a cake with no frosting on the outside or a minimally frosted cake, I think it’s up for debate, thoughts?
This frosting however, is the good kind, not too sweet and what sweetness there is is a honey sweetness combined with floral notes from chamomile. There is just enough frosting to layer a bit in the middle and barely cover the top and outsides of the cake, in other words, the perfect amount in my opinion. If you are a frosting person, you might want to double the recipe so you can really slather it on.
For the final touches, a layer of fresh raspberries sandwiched between the layers, thinly sliced lemons to decorate the edges, and of course sprinkles because it’s really not a birthday without them.
Giveaway Entry Rules:
- Leave a comment below telling me what your ultimate kitchen appliance/tool would be if you could have anything in the whole wide world. I’ll go first: A Bosch 800 Series Dishwasher because at this point I don’t have any dishwasher so why not want the best, right?
- Extra entries will be given to those who sign up for the ¡Hola! Jalapeño newsletter!
One winner will be chosen at random 1 week from today, April 14. I will contact the winner by email then that person will have 24 hours to respond. If I haven’t heard from you in a 24 hour period I will move on to the next person. Giveaway prizes can only be shipped to US addresses. Good Luck!
One More Thing
Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.
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