Jun 9, 2012
This is by far my favorite dessert that I have tried all year. And normally I'm a chocolate person, the sweeter and richer the better. But this cake...well it blows all of those decadent chocolately desserts that I love so much out of the water. It's light, citrus-y, fruit-y, just the right amount of sweet and so perfectly...(as much as I don't like using this word, I have too)..moist!
I took this recipe straight out of Better Homes and Gardens, their April issue. I wanted to make it a while ago because it sounded so good and of course, most importantly, I wanted to photograph it. But it got pushed back from all my work and I had practically forgotten about it, until I re-discovered it whilst doing some recipe research for a shoot a couple weeks ago. I'm glad I waited to bake it actually, because it's perfect for this time of year, it tastes like summer in a cake (seriously!).
It's the perfect dessert after a nice BBQ, a satisfying afternoon treat and I've even enjoyed a slice of this for breakfast a couple mornings! And believe me...you HAVE to make the raspberry jam glaze with it too. I can confidently say it's not complete without it. With the vanilla added in there it's not too tart at all and it's the perfect finishing touch that this cake needs.
And yes, this really did happen. Zora always keeps me company when I'm shooting but this time she actually layed right on my background. That was a first. She's too cute to tell her to get off though...so I took pictures instead!