flavored cakes

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Permalink Reply by Jacqueline Martin on March 24, 2010 at 10:54pm

Triple-Layer Lemon Cake
2 1/3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
2 cups sugar
2 tsp finely grated lemon peel
2 tblspoons lemon juice
4 eggs
1 cup buttermilk
**use lemon curd as filling and lemon cream cheese frosting on cake
Preheat oven 350
grease (3) 9 inch or 1 9x13x2 cake pan
combine flour, baking powder, baking soda, and salt; set aside
beat butter on high speed for 30 seconds, then add lemon peel, and lemon juice beat until combined. add eggs one at a time beating until yellow disappear. Add flour mixture, alternating with buttermilk, beating on low after each addition just until combined. pour into desired pans bake 25 to 30 mins
Hope this help..

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Permalink Reply by jeri c on March 24, 2010 at 10:57pm

I will post my lemon recipe on my blog on here. It is a twisted version of the WASC but is a fantastic lemon cake. I also add poppyseeds sometimes for a lemon poppyseed cake. I use a raspberry buttercream with it and is really yummy.

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Permalink Reply by Carol Lageson on March 24, 2010 at 11:13pm

Jacqueline, thank you so much! This really helps me a lot.

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Permalink Reply by Carol Lageson on March 25, 2010 at 5:50pm

any recipe you have will certainly help. The raspberry buttercream sounds wonderful.


jeri c said:

I will post my lemon recipe on my blog on here. It is a twisted version of the WASC but is a fantastic lemon cake. I also add poppyseeds sometimes for a lemon poppyseed cake. I use a raspberry buttercream with it and is really yummy.

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Permalink Reply by jeri c on March 26, 2010 at 12:38am

I add raspberry freezer jam to my buttercream. It is wonderful. I use marionberry, blackberry, strawberry etc and just add it to the buttercream and mix well... sooo good. I do not like the jelly fillings so years ago I started doing my fillings this way and people love it.

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