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
