Summer is officially here for me. What exactly does summer entail? Early Friday hours at work, eating outside, fresh berries, half and half iced tea lemonades, watermelon, grilling, and of course chilled white or rosé wines. It doesn’t get too warm in San Francisco in the summer, but it does where I live in South Bay. It’s really strange getting on my train in the morning where it’s warm and then getting off in cooler, cloudier SF. Over the weekend it was 75ish in the city and 85ish where I live. We drove 45 minutes northeast to go to wine tasting in Livermore Valley and it was 104 degrees out! Crazy weather going on here.
In summer, it’s all about the light fruity desserts so today I bring you the recipe for Raspberry-Lemon Whoopie Pies. The dessert consist of two lemon cakes with a raspberry whipped cream filling in-between. For best results, make the cakes ahead time, but don’t fill with whipped cream until serving. I topped mine with confectioners sugar to add an extra touch of sweetness. Yay for summer!
- ½ cup butter (1 stick)
- 1 cup light brown sugar
- 1 tbsp. grated lemon zest
- 1 tsp. vanilla extract
- 1 large egg
- 2¼ cup flour
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 1 cup milk
- confectioners’ sugar, for sprinkling
- ¾ cup heavy cream
- 3 tablespoons light brown sugar
- 1 cup raspberries
- Preheat the oven to 350 degrees.
- In the bowl of a mixer add butter, 1 cup brown sugar, and lemon zest. Beat until light and creamy.
- Mix in egg and vanilla to the mixture and scrape the sides down to incorporate everything.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- With the mixer on low add in the flour in three parts alternating with the milk until all is combined.
- Line two baking sheets with parchment paper. Scoop about 2 tbsp. of batter and drop on baking sheet, leaving at least two inches in-between each mound. Bake for 17-19 minutes, rotating baking sheet halfway through. The cake should spring back in the middle and be slightly golden brown on the edges.
- In the bowl of mixer fitted with the whisk attachment add in heavy cream and brown sugar. Beat until whipped cream forms in soft peaks. In a small bowl, mash raspberries with a fork, gently fold into whipped cream.
- Divide whipped cream on the bottom halves of cakes and top with another cake. Sprinkle with confectioners’ sugar.
Source- Slightly adapted from Martha Stewart
