Sheet cakes are probably the simplest kind of cake you can make. There's no layering involved, no scary moment of truth where you discover whether or not you greased the pan well enough. They are casual cakes, begging to be taken to a school or work function, a picnic, or (in my case) a potluck dinner. Everyone will know and appreciate the fact that you made something with your own two hands, and you can smile secretly to yourself because you didn't have to work all that hard.

This sheet cake in particular was a great find for me, because I was trying to accommodate one friend who doesn't like chocolate (I know! Horrors!) and one who prefers fruit-less desserts. Not only were they pleased, but so was everyone else!

Recipe for Walnut Cake with Praline Frosting
Adapted from Cooking Light
Makes 16 servings.


Ingredients
For the cake:
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
7 tbsp butter, softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 large egg white
1 tsp vanilla extract
1 cup buttermilk
1/2 cup chopped walnuts, toasted; divided
Cooking Spray

For the frosting:
1/2 cup packed brown sugar
6 tbsp milk, divided
2 tbsp butter
1 tbsp light corn syrup
Dash of salt
2 cups powdered sugar
1/2 tsp vanilla extract

Instructions
For the cake:
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking pan with cooking spray. In a medium bowl, whisk together flour, baking soda, and salt. 

Place 7 tbsp butter, sugar, and brown sugar in a mixing bowl; beat at medium-high until light and fluffy (about 3 minutes). Add eggs, one at a time, beating well after each addition. Beat in egg white. Beat in vanilla. Add flour alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 tbsp walnuts. Scrape batter into prepared pan.

Bake for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

For the frosting:
Place brown sugar, 1/4 cup milk, 2 tbsp butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook two minutes. Scrape brown sugar mixture into a bowl. Add remaining two tbsp milk and powdered sugar; beat with mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 tsp vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 tbsp chopped walnuts. Let cake stand until frosting sets; cut into squares. 

My mom turned thirty (for several years in a row now!) on July 25th, and this was her birthday cake. It was very rich, especially with the frosting, and very lemony. And did I mention that it was also very, very tasty?

Recipe for Lemonade Layer Cake (Scroll down for frosting recipe.) 
Adapted from Cooking Light
Makes two nine-inch round cakes, or approximately 16 servings.


Ingredients:
1-1/3 cups granulated sugar
6 tbsp butter, softened
1 tbsp grated lemon zest (about 3 medium lemons)
3 tbsp thawed lemonade concentrate
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt 
1-1/4 cups buttermilk

Instructions:
Preheat oven to 350 degrees. Grease two nine-inch round baking pans. In a medium bowl, whisk together flour, baking powder, salt and baking soda. 

In a large bowl, beat first five ingredients (through vanilla) with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour and beating well after each addition.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and cool on a wire rack. 


Lemonade Buttercream Frosting
Adapted from Brown Bag Specials
Makes enough frosting for one nine-inch two-layer cake or 12 cupcakes. 


Ingredients:
3 cups confectioner's sugar
1 stick unsalted butter at room temperature
2-3 tbsp thawed lemonade concentrate

Mix all ingredients at medium speed until well combined. Spread onto cooled cake and allow frosting to set before cutting.

We have five chickens in the backyard, two of which are laying eggs right now. I get asked a lot if it's possible to actually taste a difference between our eggs and the store-bought kind, and the answer is a resounding YES! Our chickens' eggs are creamier and less 'eggy' tasting. I firmly believe that happy, healthy animals lead to happy, healthy humans, and my mother's little backyard farm is a step in the right direction.

There's no "recipe" for this; it's more like a process. I lightly toasted a piece of sourdough bread from Companion, and then topped it with thinly sliced tomatoes from the garden and shredded parmesan cheese. I then broiled the toast for a few more minutes while I fried up the egg in some butter. Top it all off with some slivers of fresh basil, salt and pepper, and you have just started your morning off right. I promise.