Sweetie n' Salty Shoppe

Spring has sprung and summer is around the corner.   This cake is as nice as a cold glass of lemonade super refreshing and yummy. Freeze dried strawberries give you the flavor but not the extra juice. I fir st made this recipe a couple of months ago when I got M eyer L emons from my uncle who grew them and my family ate the cake in less than si xty seconds.  Even my picky eater nephew love d it. Meyer Lemons are different from regul ar lemons that you can fin d in sweet tea or water.  Meyer Lemons are typically larger in size, more of golden colo r then yellow , less bitter and sweeter. Meyer Lemon is more golden yellow vs Regular lemon is bright yellow One con of Meyer Lemons is that they may be difficult to find and may be seasonal. But that's about the one con. More juice in the Meyer Lemon vs the Regular Lemon Meyer Le mons y ield more juice so you won 't have to use more lemons. My twin niece and nephew birthday are coming up real

*Vegan *Diary-free *Use for any recipe that calls for buttermilk I've been looking for an alternate for buttermilk for years and I could never find it.  Regular milk has give me stomach issues as I have gotten older.   Also purchasing a half gallon or quart of buttermilk can be pricey at times and it doesn't last that long.  Make buttermilk as you need it.   Strawberry Meyer Lemon Cake Great for any recipe that calls for buttermilk.  I have used Almond 'Buttermilk' to make sweet things like pancakes and cakes.  As well as savory items like biscuits and quick breads. Vanilla Bean Loaf Cake You won't miss the diary buttermilk once you start making this.     Pancakes What you need: Almondmilk - it can be sweetened or unsweetened depending on what you using it for.  Use sweetened for sweeter items like cakes and pancakes and unsweetened for savory items like breads or biscuits. Or you can use unsweete

Multiple seasons. Use this recipe for multiple holidays or seasons like Valentine's Day, Christmas, Winter, Easter, Spring and my favorite Halloween. Or anytime you need a sweet fix.   It has taken me a couple of batches to get my sugar cookie recipe right. Too much butter, not enough flour and got really warm I would either roll out the m out too th in and the shapes would look mor phed. Or the dough was too warm and fall apart in my hands .  Too much butter and not enou gh flour. Just about right I like to press the cookies a little thicker than usual for a puffer and chewy cookie than a thin and crispy. Why vanilla beans? It gives it extra vanilla flavor.  They might be a little pricey but if you by them in bulk online. Recipe 3 sticks of unsalted butter, softened 1 teaspoon of baking powder 1/2 teaspoon of sea salt 2 1/2 cups of sugar 6 cups of flour plus some for dusting the rolling pin and dough     2 cups of cake