Lemon Raspberry Gooey Butter Cake
So this morning, I was eating my breakfast Sasquatch, which is kind of like a giant Slim Jim (don’t look at me like that), and pulling out of the gas station when a man ran up to my car waving his arms. There was clearly something wrong with my car, and he was clearly trying to tell me about it.
I considered leaving the window up and driving blissfully to school, ignoring whatever horrible issue had arisen, hoping I didn’t explode along the way. That seemed like a much easier plan than rolling down my window and listening to whatever $8,000 problem this good samaritan was doubtless trying to alert me to.
Nevertheless, I set my Sasquatch down (ahem) with a sigh and rolled down the window. “Ma’am, you have a flat tire. On the back right.”
Of course I do. OF COURSE I DO. Because it takes me 10 minutes to get to work from the gas station and I had 10 minutes until I needed to be there. Because I had my 9th graders first period, I’ve only had one class with them in the past 3 weeks, and we had a ton to do. Because I particularly liked my outfit today and had been having a good morning so far. SO OF COURSE I HAVE A FLAT TIRE.
Naked Lemon Raspberry Gooey Butter Cake
I thanked the man (it was super nice to run after me into the road, after all), pulled back into the gas station, and called Mike. I probably should have then sat in my car and waited, but I started to think about what a wuss I was going to seem like when Mike arrived. I knew he was going to use the can of Fix-a-Flat in my trunk, and I knew there were directions on the can. What was to say I couldn’t fix the tire before he got there? Just the fact that I was a girl? That I was wearing an especially awesome outfit? Pshh! I could totally do this.
So while Mike was en route, I began hopping around the gas station parking lot like a jack rabbit (in heels), shaking the can vigorously for the full 30 seconds it prescribed. Then I attached it tightly — er, I thought it was tight, anyway — to my tire and pressed the nozzle…
…only to be showered with a foaming, spluttering waterfall of Fix-a-Flat, which (it turns out) smells a lot like a mixture of gasoline and motor oil. In case you ever wondered.
I looked down at my awesome outfit, which was now coated in an awesome automotive product. And I said, to no one in particular because I’d kind of lost it by that point, “I’m going to cry now. Just a little bit. But I’m definitely going to cry.”
When Mike pulled up, he found my car abandoned in the lot with the canister of Fix-a-Flat hanging unceremoniously off of the back tire. I was in the gas station bathroom mopping myself off. When I got back, I took his car to school and he took mine, canceling his own class to deal with the mess. As I write, he is currently sitting in the tire place and I am sitting in my classroom inhaling probably-toxic fumes off of my awesome outfit.
So here’s what I have to say about all that:
1. I am thankful for an awesome husband.
2. Please send cake.
Lemon Raspberry Gooey Butter Cake
Recipe by: Willow Bird Baking, adapted from one provided to St. Louis Today by Fred and Audrey Heimburger of Heimburger Bakery.
Yield: would easily serve 4-6 people
This was beyond fantastic. The gooey, fluffy texture of this cake along with the subtle lemon flavor was a downright ethereal combination. You’re gonna freak out when you taste it!
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup butter, softened
1 teaspoon lemon zest
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon lemon zest
powdered sugar for dusting
2 cups heavy whipping cream
2 heaping tablespoons powdered sugar
NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!
Make the crust: Preheat oven to 350 degrees. Whisk together cake flour, zest, and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky) and up the sides of a 10-inch cast iron skillet.
Make the filling: Cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup, vanilla extract, lemon extract, and lemon zest. Pour the filling into the crust and sprinkle the top with icing sugar.
Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Sprinkle some more powdered sugar on top. Let the cake cool in the skillet for 2 hours. In the meantime, beat heavy cream and 2 tablespoons powdered sugar together in a bowl to stiff peaks. Pile heaps of fresh raspberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream and lemon zest, and serve.
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