What an amazing, historical, and inspirational day. This is a rarity for me, but I’m struggling to find just the right words to describe how I feel about this beautiful day. I am so proud of my fellow citizens for electing a president who I truly believe wants to improve our country by bringing together groups that are normally bitter, bitter enemies. I am so proud that our country has finally proven to itself and the world that we can appreciate a person because of their intelligence and contributions to our society, regardless of race, color, or creed. But the thing that made me the most proud today as I watched the inaugural news coverage was being able to truthfully tell my students, most of whom are minorities, that they really can be president one day…and being able to believe it, not just say it.
“Hail to the Chief” Inauguration Day Cake
cake and frosting recipes both fromwww.marthastewart.comIngredients:
Lemon Cake:1 c. (2 sticks) unsalted butter, softened, plus more for pans
3 c. all-purpose flour, plus more for pans
1 TBSP baking powder
1/2 tsp. salt
2 c. granulated sugar
3 TBSP lemon zest (from about 3 lemons)
4 large eggs
1 tsp. pure vanilla extract
1 c. buttermilk
2 TBSP lemon juiceVanilla Cream Cheese Frosting:
6 TBSP unsalted butter, room temperature
6 c. confectioners’ sugar, sifted
1/2 tsp. pure vanilla extract
8 oz. cream cheese, room temperature
Decorations:
10-15 similarly-sized strawberries, halved
approximately 50 blueberries
Directions:
1. Preheat oven to 350 degrees. Butter 9×13 cake pan (or two 8×2 rounds), dust with flour, tap out excess. Alternately, spray pan with baking spray.2. Sift flour, baking powder, and salt into a large bowl.3. Cream butter, sugar, and lemon zest with a mixer until pale and fluffy.4. Add eggs, 1 at a time, mixing well after each. Beat in vanilla.5. Reduce speed to low; add flour mixture in 3 additions, alternating with buttermilk and lemon juice.6. Pour batter into prepared pan. Bake approximately 40 minutes, until golden brown and testers inserted in centers come out clean. Let cool completely on a wire rack.7. Meanwhile, prepare frosting by placing all ingredients in the bowl of a stand mixer fitted with a paddle attachment and blending until completely combined. Begin on low speed, until powdered sugar is moistened.8. When cake is completely cooled, frost generously. Decorate just before serving. Cake will keep, covered and refrigerated, for up to 3 days, but the strawberries will leak moisture.*Note: Cake would look best turned out of the pan and frosted on all sides. For ease of transport, I left mine in the pan.
Many thanks to Elly of elly says opa! for extending the Eat to the Beat deadline so I could take my patriotism into the kitchen with this recipe.
OOh this is one of my favorite cakes! I always make one in the summer but i might have to do it early now! yummmm!
That looks yummy!!
What a great cake to celebrate with!
This cake looks so good. Lemon cake and cream cheese frosting? Swoon! A great way to celebrate our new pres! Thanks for participating 🙂
What a pretty cake! It looks like it was a great way to celebrate with your class!
So pretty! And looks deeeelicious!
That looks SO cute!
pedupI love it, we were thinking same thing. I made an inauguration salad with blueberries, and strawberries and bit of white chocolate.
I made this last night because I had some cream cheese I was dying to use. I made it as a layer cake and it was super yummy!! Thanks for the great recipe!!
What a FABULOUS idea! I wish I had thought to do this for the inauguration. Maybe I’ll do it anyway, since for the first time in a long time, I’m feeling patriotic!
Mmmm, this is so pretty! 🙂
What a great idea!!
Looks delicious…I love lemon. AND cream cheese frosting.I’ve made a flag cake before, but only with a Jello cake…I’ll be trying this next!
This is my go-to birthday cake recipe, and Anna's 10th birthday party is tomorrow, so I'm making it again. Thanks, Kelsey!