Lemon Cake

*1/2 cup Butter, softened

*1 1/2 cups Sugar

*3 Eggs (If you cut the recipe in half, use only one egg)

*2 tablespoons Lemon Zest

*3 tablespoons fresh Lemon Juice

*1 cup Buttermilk

*2 cups All-purpose Flour

*1/2 teaspoon Salt

*1 teaspoon Baking Powder

*1/2 teaspoon Baking Soda

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Cream together in a stand mixer with a paddle attachment, on medium speed, adding the wet ingredients, except for the eggs and buttermilk.

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In a mixing bowl whisk together the dry ingredients.

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Add the whisked dry ingredients, alternating the dry ingredients and buttermilk and adding to the creamed mixture, mixing on medium speed. Then add the eggs one at a time until all ingredients are combined and batter is smooth.

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Pour half the cake batter into two well buttered and floured 8 inch cake pans, dividing the batter equally in pans. (You could also use parchment paper.)

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Bake the cakes in a 350*F. oven for 28-32 minutes or until done.

Remove the cakes from the oven and allow the cakes to cool and remove cakes from pans.  Layer and frost as desired.

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Fresh Raspberry Frosting

*4 1/2 cups Confectioners’ Sugar, more if needed

*1 1/2 cups Butter, softened

*1/2 cup Raspberries, rinsed and puréed

*2 teaspoons Vanilla Extract

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In a stand mixer with paddle attachment, cream together the above adding the confectioners’ sugar 1/2 cup at a time until the frosting ingredients are blended completely until a good piping consistency.

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Using a pastry bag with an open medium star tip (Wilton 2D), pipe the roses in a circular shape, starting in the middle of the rose.  For help in piping roses see   You Tube Rose Video

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Keep cake frosted cake refrigerated until ready to serve.

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Recipe adapted from Taste Better from Scratch

  

  
  

Enjoy!

Jessica and Lindy