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Lemon Cake with Butterflies Recipe

Ingredients

How to make it

  • Heat oven to 350°F. Grease two 8- or 9-in. round cake pans and line bottoms with rounds of wax paper; grease paper.
  • Beat butter, sugar, lemon peel, baking powder and salt in a large bowl with mixer on high speed 2 minutes or until pale and fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice and vanilla until well blended (mixture will look curdled). Reduce speed to low; beat in flour just until blended. Spread batter in prepared pans.
  • Bake 25 to 30 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes. Run a knife around edges, invert cakes on rack and remove wax paper; cool completely.
  • Frosting: Beat ingredients in a large bowl with mixer on low speed until blended. Increase speed to high; beat 2 minutes or until smooth and fluffy.
  • Spoon 1/4 cup frosting into a plastic bag; set aside. Using food color, tint 1/3 cup frosting light orange; spoon 1 tsp into the other plastic bag and scrape the rest into the decorating bag. Set bags aside.
  • To assemble: Place 1 cake layer on serving plate. Spread top with 2/3 cup frosting. Top with remaining layer, bottom side up. Spread top and sides with remaining frosting.
  • Snip tip off corner of bag with plain frosting and pipe lines of frosting on top of cake and dots around base as shown (see larger photo, pages 118­–119). Using decorating bag, pipe rosettes on top and sides, then pipe a dot of plain frosting in center of each. Insert almonds in frosting to simulate butterflies. Snip tip off corner of bag with orange frosting and pipe a body down middle of each butterfly.

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  • snomama 15 years ago
    "FiVe-FoRkS" for a Awesome Cake. Love the Flavors!
    Was this review helpful? Yes Flag

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mountainmama Heaven, WV

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