Delicious Easter Fun p. 28
LEMON LAYER CAKE WITH FLOWER PETALS M V H
Active 45 min. | Total 1 hr. 20 min.
For cake
Oil, for pans
2¼ cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
¾ cup (1½ sticks) unsalted butter, at room temp
1 cup plus 2 Tbsp granulated sugar
2 tsp lemon zest plus
2 Tbsp lemon juice
3 large eggs, at room temp
1 tsp pure vanilla extract
1 cup plus 2 Tbsp whole milk, at room temp
For frosting
1 cup (2 sticks) unsalted butter, at room temp
1 lb confectioners’ sugar, sifted
1 to 2 Tbsp heavy cream
1 tsp pure vanilla extract Flower Petals (recipe at right)
1. Make cake: Heat oven to 325°F. Oil two 8-in. round cake pans and line bottoms with parchment paper; oil parchment. In medium bowl, whisk together flour, baking powder and salt.
2. In large bowl, using electric mixer on high, beat butter, granulated sugar and lemon zest until light and fluffy, about 3 min. Reduce speed to medium and add eggs, 1 at a time, beating each until incorporated after each addition. Beat in lemon juice and vanilla.
3. Reduce speed to low; add flour mixture in 3 parts, alternating with milk and beating until just incorporated.
4. Divide batter between prepared pans and bake until wooden pick inserted in center comes out clean, 30 to 35 min. Transfer to wire racks; let cool in pans 10 min., then invert cakes onto racks to cool completely.
5. Using serrated knife, trim domed top of each cake to make flat, even layers. If sides of cakes are darker, freeze 2 hr., then gently file edges using Microplane or small-holed grater.
6. Meanwhile, make frosting: In large bowl, using electric mixer on medium, beat butter until creamy, about 2 min.
7. Reduce speed to low and gradually add confectioners’ sugar, alternating with heavy cream. Beat in vanilla. Increase speed to high and beat until fluffy, about 2 min.
8. Assemble cake: Place 1 cake layer on cake board or cake stand. Spread with 3/4 cup frosting. Top with second cake layer and repeat. Frost top and sides of cake with remaining frosting, making sure sides of cake are very smooth. Refrigerate until ready to serve, up to overnight.
9. Meanwhile, prepare flower petals. When frosting is set and just before serving, top with petals, overlapping around edge of surface.
SERVES 12
FLOWER PETALS G M V H
Active 15 min.
Total 15 min. plus setting
1 cup white chocolate chips
1 tsp coconut oil, plus more as needed
½ cup colored candy melts
Line 2 baking sheets with parchment paper. Over double boiler (or in microwave in 30-sec. increments, stirring after each), gently melt white chocolate and
