February has a way of inviting us to talk about love. Valentine’s Day brings hearts and flowers and sweet gestures, but at August Table, we like to think about love a little more broadly and a little more quietly.

Love shows up in so many forms. In how we care for our families and friends. In small moments of kindness with strangers we pass on the street or meet in a store. And just as importantly, in how we care for ourselves.

The world moves fast. The noise can be constant. Choosing to slow down, to focus on one thing at a time that brings you joy, can be one of the most meaningful acts of self love there is. Reading a book without rushing. Sketching or painting for no reason other than pleasure. Enjoying a quiet cup of tea. Taking a walk outside and noticing the season you’re in.

As we celebrate love this month, we also want to pause and say thank you. We are deeply grateful for this community. For everyone who follows along, gathers around their own tables, cooks our recipes, sets their homes with intention, and supports what we create. August Table exists because of you, and we don’t take that for granted.

For this week’s Featured Table, I’m sharing an old favorite. A lemon cake layered with sour cherry jam and finished with a soft pink sour cherry lemon buttercream. It’s bright and comforting at the same time. A cake that feels celebratory but unfussy, perfect for sharing with people you love or baking simply because it makes you happy.

Lemon Cake with Sour Cherry Buttercream

Ingredients

Cake

• 3 cups sifted all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 heaping tablespoon lemon zest
• 1/3 cup fresh lemon juice

For Assembly

• Sour cherry jam for layering

Sour Cherry Lemon Buttercream

• 1 cup unsalted butter, softened
• 8 oz cream cheese, room temperature
• 4 1/2 cups confectioners’ sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt, to taste
• 3 tablespoons sour cherry jam, plus more if desired

Instructions

Preheat the oven to 350°F. Grease three 8 inch cake pans (for these photos I used just two 9 inch cake pans) and line the bottoms with parchment paper. Grease the parchment and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Using a stand mixer or handheld mixer, beat the butter and sugar on high speed until light and creamy. Scrape down the sides of the bowl and add the eggs one at a time, mixing well between each addition. Add the vanilla.

With the mixer on low speed, add the dry ingredients just until combined. Add the milk, lemon zest, and lemon juice and mix until smooth.

Divide the batter evenly between the prepared pans. Bake for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before assembling.

To make the frosting, beat the butter on medium speed until creamy. Add the cream cheese and beat until smooth. Add the confectioners’ sugar, lemon juice, vanilla, sour cherry jam, and a pinch of salt. Beat until light and fluffy. Add more sour cherry jam if you’d like a deeper pink color or stronger flavor.

To assemble, place one cake layer on a serving plate. Spread a layer of sour cherry jam directly onto the cake, then top with buttercream. Repeat with the second layer. Place the final layer on top and frost the entire cake. Finish with an extra spoonful of sour cherry jam in the center if desired.

---

Whether you bake this cake for Valentine’s Day, for someone you love, or simply for yourself, I hope it reminds you to slow down and savor the sweetness that already exists in your days.

With gratitude and love,
Carrie