Farmer’s Market Eggs.

Farm to Table Lemons.

Freshly Squeezed Lemon Juice.

Sometimes everything you have is everything you need at that moment.  A content moment, although fleeting, feels second nature.  Maybe it’s a belly laugh at a good joke, a picture that conjures up a fond memory or crashing into a song on the radio that you loved, but haven’t heard in a while.  Or maybe, just maybe, it is a simple as enjoying a helping of good food that rings every bell on your palette.

Memorial Day is the last hurrah of Spring and the signal of warm, balmy days to come .  It is also the time of year that I make the ever Patriotic Flag Cake.  An Ina Garten recipe that I have been making for years, it is a lovely and moist lemon sour cream pound cake base with cream cheese frosting and an abundance of farm market fresh strawberries and blueberries that celebrate the red, white and blue.  Add a bit of my homemade raspberry lemonade as a chaser and everything you have is everything you need for that simple moment of happiness.

Recipe is below, enjoy and above all, have a happy and safe Memorial Day.

I hope you find some inspiration.

We Remember.

Always,

Cindy

Farm Fresh Blueberries and Strawberries

Flag Cake Recipe

Ingredients

• 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
• 3 cups sugar
• 6 extra-large eggs at room temperature
• 1 cup sour cream at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

For the icing:

• 1 pound (4 sticks) unsalted butter at room temperature
• 1 1/2 pounds cream cheese at room temperature
• 1 pound confectioners’ sugar, sifted
• 1 1/2 teaspoons pure vanilla extract

To assemble:

• 2 half-pints blueberries
• 3 half-pints raspberries

Directions