Hello my lovelies!
Welcome back to Cappuccinos and Cashmere, your one stop source for fashion, lifestyle, and beauty posts!
Last week I shared with you that Danilo and I were on vacation at the end of August. Over the next few weeks I will be sharing posts from our trip and giving you more information about where we went, what we did, where we stayed, etc.
Although this post was inspired by the middle portion of our trip, I just couldn’t wait to share with you! Like I mentioned in last week’s post, our trip started with a visit to my family in Arizona. We spent the first few days of our vacation just relaxing with them in the Phoenix/Scottsdale area. We had no real plans while in Arizona aside from enjoying the weather and the precious moments with our family.
When it was time to say goodbye to Arizona, we got a rental car in Phoenix and set off through the dessert to Palm Springs. I will share more details of the Palm Springs trip in the coming posts so stay tuned and be sure to subscribe! While in Palm Springs, we ate at Eight4Nine in downtown Palm Springs. For those of you who watch Shahs of Sunset on Bravo, you know that this is the restaurant where Reza Farahan and Adam Neely got married. Upon arrival at the restaurant, we were lucky to meet Albert, the head pastry chef. He gave us a tour of the restaurant and made us promise that we would save room for dessert. Danilo and I almost never have room for dessert after a full meal but we gave our word and I am so glad we did. After the signature Eight4Nine cocktails, (very strong but fruity and delicious), the Lobster Roll (honestly the best sandwich either of us has ever had) and the Carne Asada, we ordered the Eight4Nine Layer Cake.
There was no description of the cake on the menu but this is completely intentional as the cake changes every couple of months based on the freshest ingredients at the time. Albert shared with us that the current Eight4Nine Layer Cake was a 3 layer lemon-blueberry cake with lemon buttercream and and lemon glaze garnished with lemon zest, lemon glaze, and blueberries. The dessert came out and I was so impressed with the plating of the cake. It was so decadent and adorable. After the first bite, Danilo and I agreed that this was among the best desserts we have had to date. Needless to say, every day following that meal in Palm Springs, I yearned for my kitchen and an oven so I could attempt a recreation of this divine dessert.
Almost immediately after coming home (and getting some sleep) I went to the store and bought all my supplies. Since I was on a bit of a time crunch, this is a semi-homemade version of the cake but it is almost identical to the real deal!
For the cake:
- 1 box of Betty Crocker Super Moist Lemon Cake Mix
- 1 medium sized lemon
- 3 eggs – as called for on the cake box
- 1 cup of water – as called for on the cake box
- 1/2 cup of oil – as called for on the cake box
- 1/2 -3/4 cup of fresh blueberries
- Optional – 1 dollop of sour cream or whole fat greek yogurt (add this to the batter before the blueberries if you want the cake to be super super moist. I had the intention of doing this and forgot to but the cake ended up not needing it in my opinion)
For the frosting:
- 1 container of Betty Crocker Whipped Butter Cream Frosting
- 1 Lemon (zest of the half a lemon plus the juice of half of the lemon)
For the glaze:
- 2-4 tablespoons of powdered sugar
- juice of half a lemon
For the garnish:
- Handful of blueberries whole or sliced in half (prettier sliced in half)
- lemon zest chips or strings (preference)
In total this recipe calls for 2 lemons.
To start, mix the butter cream frosting with the lemon juice and the lemon zest and set aside. You will want to do this in advance so that the lemon flavor can soak into the frosting while you are preparing the cake.
Next, in a small bowl, mix the sugar and the lemon juice until you get a thick, yet liquidly consistency. Think of the consistency of chocolate syrup, that is what you are going for. Set the glaze aside.
For the cake, set your oven to 325 degrees fahrenheit and spray two 9-inch cake pans with non-stick spray. This is really key even if your pan is already non-stick. While the oven is heating up, combine the eggs, water, oil, and cake mix in a bowl and whisk until incorporated. Add the zest of an entire lemon and the juice of the entire lemon to the batter and mix well. Lastly, fold in your blueberries. Pour half of the batter into each of the cake pans and place in the oven for about 25 minutes or until you can poke a fork in the cake and it comes out clean.
Once the cakes have completely cooled, put half of your frosting on one of the cakes. Place the unfrosted cake on top of the frosted one and frost the top. In my opinion the cake looks better with the “naked” sides because you can see the gooey blueberries. Once you have the cake frosted, sprinkle your sliced blueberries and lemon zest strings/chips (to do this, simple take a veggie peeler and peel strings, strips, or little chips of zest off of the lemon).
When you are ready to serve the cake, cut the pieces and pour a little of the glaze over the yellow lemon cake for a little extra moisture. Also be sure to remove the lemon strings/chips off of the top, you wouldn’t want to bite into that!
I hope you will try making this cake! If you do please let me know in the comments section below! Would you want to see more recipes like this one in the future? Please share your thoughts in the comments section below!
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See you next Thursday!