Posted by: Amanda | November 13, 2010

Lemon Birthday Cake

Since tomorrow is Joshua’s birthday celebration with extended family, today I am preparing the cake. I wanted to make a cake that is a little out of the ordinary from traditional chocolate or yellow, so I decided to make a lemon cake with lemon buttercream icing.

Lemon Cake

  • 3 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 2/3 cup butter or margarine
  • 1 1/2 cups sugar
  • 2 eggs (I use ground flax seeds and water instead)
  • 1 1/2 teaspoons vanilla
  • 1 cup milk
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest

Instructions: Preheat oven to 350°. Spray/grease pan. Combine ingredients, beat well after each addition. Pour into prepared pan. Bake 40-45 minutes, until cake tests as done. Cool completely before icing. Yield: 7 cups batter (one 13″x9″ cake).

Lemon Buttercream Icing (Idea from Wilton)

  • 1 cup butter-flavored vegetable shortening
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 4 cups (approximately 1 pound) confectioner’s sugar
  • Additional water to reach desired consistency

Instructions: The instructions say to first cream the shortening, and to gradually add the sugar, but I have found that the frosting turns out just fine (and plenty fluffy) if I just beat it well, despite just throwing all of the ingredients in the bowl at once. Additionally, Wilton called for only two tablespoons lemon juice in their recipe, but it did not seem sufficiently lemony without extra lemon juice. Yield: About 3 cups.

I have changed my mind and decided to use the Wilton Animal Crackers pan, and to decorate the cake to look like a pig (rather than the farm scene idea that I mentioned last week). I will take photos to upload after the cake is complete.


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