My sweet niece was born just 2 days after my kiddo was adopted and 10 days after his birthday. So, August was filled with birthdays upon birthdays. And, I'm always up for celebrating- aren't you?!
Emmy is filled with sweet and sass and I am so grateful I get to be back home in SC to spend our lives celebrating as a family. My dad brought the horse piñata and all she wanted to do was pet it. My family got to meet Joe- finally! And we ate pizza and wings. Oh and you know we enjoyed all the farm animals and a bounce house that I had purchased for her birthday last year- it was a much bigger hit this year! It was a super simple and sweet 2nd birthday for Emelia!
For years I've been using this cake recipe and it always gets raving reviews. My secret is the extra egg- or even better- duck eggs!!! This makes it super moist.
Before you begin grab yourself a pretty Bundt Cake Pan
1 cup butter (or 2 sticks) softened 1/2 cup vegetable shortening 3 cups granulated sugar 5 large eggs at room temperature (or 6 medium eggs or 3 duck eggs) 3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup whole milk, room temperature 1/2 cup buttermilk, room temperature 2 teaspoons vanilla extract
20 drops Lemon Vitality Oil
Preheat the ovens Begin by preheating the oven to 350º Fahrenheit.
Cream butter and shortening In a large mixing bowl or the bowl of your stand mixer, you will cream together butter and shortening until light and fluffy with an electric mixer or stand mixer.
Add sugar and eggs per instructions Then slowly add sugar one cup at a time to the butter/shortening mixture, making sure to fully incorporate each cup before adding another. Next, add eggs one at a time, making sure to fully incorporate each egg before adding another.
Dry ingredients; Milks Get a separate bowl for your dry ingredients and sift together flour, baking powder, and salt. Then in a measuring cup, pour milks, lemon vitality and vanilla into the measuring cup and whisk together with a fork.
Next, alternately add a small amount of the dry ingredient mixture to butter and shortening mixture, gently stirring after each addition. Then add a small amount of the milk mixture to butter/shortening mixture and gently stir until just combined. Continue alternating between adding small amounts of the dry mixture to the the butter/shortening mixture with adding small amounts of the milk mixture to the butter/shortening mixture, just gently stirring until combined after the addition of each. Make sure to begin and end with the addition of the dry ingredients.
Final Stir and Scrape the Bowl Gently stir all ingredients until well combined. Then, stop the mixer and scrape down sides and bottom of bowl, making sure to that all ingredients are mixed well.
Prepare your bundt pan Prepare your non-stick bundt pan cake pans with shortening and a basting brush. Here's more on making sure that your cake doesn't stick!
Distribute Cake Batter into Bundt Pan Next, evenly distribute cake batter until 2/3 of your bundt cake pan is filled.
Bake the Cake Bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Please don’t open and close the oven door a lot while the cake is baking as the oven temperature drops each time the door is opened.
Remove from Oven and Cool Remove the cakes from the oven when done and allow to cool slightly in cake pans for about 10 minutes. Then gently place the cake layers on a wire rack to finish cooling completely. This is important because cakes left in the cake pans the too long to cool may sweat, making it possible for the cakes to stick to the pans.
Recipe Credit to: Add A Pinch
Strawberry Buttercream Frosting
So I debated between cream cheese and buttercream with strawberries, but ultimately decided to go a "less sweet" route for this cake. I wanted to showcase the cake. I kinda dabbled with it til it was perfect!
1/2 cup softened butter (salted or unsalted, depending on your preference)
4 cups/one pound powdered sugar
2 tsp vanilla extract
3-5 tablespoons milk or cream
1- 11.75 oz jar of Smuckers strawberry ice cream topping
Optional: 2 cups chopped strawberries
Add softened butter into your stand mixer or bowl.
Beat butter on medium to high in stand mixer or with a hand mixer for 3 minutes until fluffy.
Just before the end of 3 minutes add vanilla and 3 tablespoons milk to butter, keep beating.
Reduce to medium low or medium.
Slowly pour in powdered sugar and continue beating for a total of 3 more minutes on medium moving up to high speed as sugar is incorporated.
If you want to add in food coloring, add in while it is beating that last 3 minutes.
Add in strawberry topping and strawberries gradually.
If frosting is too stiff add in more milk 1 tsp at a time and beat until combined.
Place in refrigerator to thicken and cool.
Spread on cake.
To store place butter cream in an airtight container and store in refrigerator for 2-3 days.
Recipe altered from: Frugal Living Mom
Fruit from anywhere- whether from a store or freshly picked comes with some yuck on it. In our home we use Thieves Fruit and Veggie Soak to clean all our fruits and veggies before we eat them. This is a natural cleansing soak that gentle but effective! It's great and way more powerful than just rinsing. I no longer have to worry about nasty things bugs leave behind, pesticides or harmful chemicals or germs that may have come in contact with our food. If you want to learn more, feel free to message me and I'll be happy to help you grab some for your family!
Lemon Cream Cheese Glaze
This yummy lemon cream cheese drizzle is just what this cake needs to top it off!
4 ounces cream cheese softened
1/4 cup butter softened
1 teaspoon vanilla
1 cup powdered sugar
5-8 drops Lemon Vitality Oil
Mix ingredients until smooth.
Warm over med-low heat until pourable and allow to set before serving.
To Store Store refrigerated in an airtight container. Warm to enjoy. Freezing is not recommended.
Video Demo of Decorating the Cake
Baking and cooking has long been a love of mine. There is something about sharing food I've created with my hands for those I love. It's a long language for me to get to host, feed, and partake with my friends and family. So, I hope you enjoy the recipes on our blog for your own family.