This Beautiful Cake was made by my daughter for her sister’s wedding. She made her to cakes this one was the first one she made to get ready for the wedding day cake it turn out perfect!
See Frozen Ice Candy Cake for cake recipe
Enjoy!
Jessica and Lindy
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