Lemon Strawberry Sweetheart Cakes

Lemon Strawberry Sweetheart Cakes

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This lemon cake has special meaning for Jonathan and I because it is a spin-off of the recipe that we used to make our own wedding cake. Yes, folks, we made our own wedding cake. Don’t try that at home, kids. It wasn’t a bad-tasting cake, albeit slightly dry from sitting in the freezer for a few weeks before the wedding. We just shouldn’t have taken on such a huge task ourselves. I still have the original recipe that I had modified a bajillion times prior to the big day. After baking nearly 18 cakes (??!!), and having about 8 leftover, I didn’t think I would ever need or want to bake a lemon cake again. I mean, when you’re eating leftover lemon cake for a whole year after your wedding, you might get sick of it. I’m not sure what sparked it. Maybe it was the bag of lemons on sale that I bought instinctively. Maybe it was seeing a picture of a lemon raspberry cake on Foodgawker. Ladies and gentlemen, I present to you, the best vegan lemon cake that I’ve ever tasted. First, you’ll need to put a can of full fat coconut milk in the refrigerator (I use GoldenStar brand, from Walmart). Next, you’ll need to bake one recipe of this cake (see below), and cool it completely. You’ll need a heart-shaped cookie cutter, unless you’re just really artistic and talented.  Finally, you’ll need some fresh strawberries (or really whatever berry you like). You’re gonna love these. And so will your sweetheart. Here’s a little food for your thoughts. “This is my commandment, That ye love one another, as I have loved you.”  John 15:12, King James Version. Cream (either with a mixer or wire whisk or fork) together in a large bowl your margarine and sugar until fairly smooth.

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