Cakes should not be for birthdays only. Who doesn’t love a pretty and delicious cake?
When we decided to go to a free symphony concert in the park last weekend with friends I thought it was the perfect excuse to make a cake. Who wouldn’t enjoy a concert in the park and a cake?!
Lemon is usually my flavor of choice when it comes to a cake.
My pink vintage cake plate and vintage tablecloth were the perfect addition to the more vintage inspired cake. I decided to just put the butter cream between the layers and let the cake edges show. Love it! That way I don’t have to worry about my poor cake decorating skills either!
When we arrived at the park for the concert there were quite a few oohs and aahs over the cake.
At intermission a nice lady came down and said, “I just have to ask, did you make the cake yourself? We’ve been discussing it throughout the concert if you had. I was sure you had.” She was so cute. I told her I had made it and then sent her off with a big piece of cake to share with her friends!
So don’t wait for a birthday to make a cake – make one just because!
This recipe came from an old Southern Living magazine that I have held onto for years. Not sure why I waited so long to try out this recipe!
Lemon Butter Cream Cake Recipe
8 egg yolks
3/4 C butter, softened
1 1/4 C sugar
2 1/2 C cake flour
1 Tbsp baking power
1/4 tsp salt
3/4 C milk
1 tsp lemon zest
1-2 tsp fresh lemon juice
1 tsp vanilla extract
Preheat oven to 375. Beat egg yolks in mixer at high speed for about 4 minutes or until thick and pale. Beat butter until creamy and add in sugar. Beat well. Add in beaten egg yolks until well combined.
Mix together the flour, baking powder and salt. Add to sugar mixture alternating with 3/4 C milk. Begin and end with flour mixture. Mix at low speed until blended after each addition. Mix in 1 tsp lemon zest, 1-2 tsp lemon juice and 1 tsp vanilla. Divide batter between 3 greased and floured 9 inch round cake pans.
Bake for 13-17 minutes or until a toothpick comes out clean. Cool in pans for about 10 minutes and then remove cake from pan to wire rack. Let cool for 1 hour or completely cool until frosting.
Lemon Butter Cream Frosting
1 C butter, softened
2 tsp lemon zest
1/4 C fresh lemon juice
1 package (32 oz.) powdered sugar
2-3 Tbsp half and half
Beat butter until creamy, stir in lemon zest and juice. Gradually add in sugar. Beat at high speed for 4 minutes. Add in half and half until desired consistency for spreading is achieved.
Spread frosting between each layer of cake. Enjoy!