Taking the Research out of the Recipes: Sweet Dutchess relentlessly researches, taking away her favorite ingredients and ratios, adding a few creative touches of her own, and creating her perfect recipe in order to create the ultimate confectionery experience.

Friday, March 21, 2014

Lemon Velvet with Fresh Blueberries and Cream Cheese AND Exciting News!

Spring has sprung in Dutch Country! The sun is out, the snow is melting, and it is time to share the sunshine with those taste buds! I made a Lemon Velvet cake this week that was tangy, sweet with a tender crumb at my daughter's request.

People ask if there is food coloring in my Lemon Velvet due to it's beautiful hue of happy yellow, but alas there is not. Wait, why am I saying that like it's a bad thing?! I attribute the sunny color from all the delicious lemon juice and zest I stick in there, plus the use of free range, organically fed eggs from Peaceful Pastures. The yokes are SO yellow, and SO flavorful!


I threw in some fresh blueberries to add an extra pinch of happy, spring flavor, and boy, what a fantastically awesome idea! This cake and cupcakes are AMAZING. Lemon is viewed as a spring and summer flavor and I like to think this is because, just as spring awakens the flowers and trees, lemon wakes up the senses and brings back memories of sun and cool breezes.

I topped the cupcakes and cake with my secret Cream Cheese Frosting recipe that is not too sweet and actually tastes like cream cheese. I swear I could eat it out of a bowl with a spoon. Ok, you caught me! I HAVE done's that good!

These little rays of sunshine are available this week and for the rest of spring! And make sure to check back in next week: ready for some exciting news?! Sweet Dutchess is having her first giveaway next week!!!!!! I'll give you a will keep those cupcakes off the floor. Keep your peepers peeled! Thanks for popping in! Have a sweet day and remember, there is always room for cake! XOXO

No comments:

Post a Comment

Sweet Dutchess wants to know what YOU think!