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Lemon Cake with Almost Buttercream Frosting Recipe

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This recipe for Lemon Cake with Almost Buttercream Frosting, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Living
Added: Tuesday, October 13, 2009


3 cups cake flour
1 teaspoons baking powder
1 teaspoon salt
teaspoon baking soda
1 cup butter, softened
2 cups sugar
5 eggs
teaspoon vanilla extract
cup lemon juice
cup buttermilk

Almost Homemade Buttercream:

16 ounces marshmallow cream
1 cups butter, softened
5 teaspoons fresh lemon juice
1 teaspoon vanilla extract
cup confectioners' sugar

Heat oven to 350 F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.
Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.
Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.
Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing. Apply crumb coat and Almost Homemade Buttercream frosting and decorate as desired.

Almost Homemade Buttercream: Beat the marshmallow cream using an electric mixer set on low. Add the butter (in 1-inch pieces) and beat until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.




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