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You know how I’m always droning on about how much I love cake, my favorite meal is cake, I survived not eating cake for a day . . . .blah-blah. Yeah, I’m a fan.
Lemon and Lilac Cake via Bakers Royale
So it should be no surprise that guess what’s taking up your screen today-CAKE! You know—in case you couldn’t figure out what that ruffled flowered-crown sphere is. 
The sarcasm you’re picking up on is directed at me, not you. I mean look, scroll down and you’ll see a second photo styled completely different with almost the same composition. It was just one of those days. Nothing creative was connecting and my indecision with what to go with just made things worse, so I gave up and ate cake.
Lemon and Lilac Cake | Bakers Royale
On a more positive note,  the cake is utterly fabulous. It’s one of my favorite cakes I’ve ever made from Better Homes and Gardens. I didn’t mess with the cake recipe, but I did flip out the whipped cream finish for a light and airy mousse-like buttercream—a new recipe I’m super pumped to share with you in the coming days. I know, why the wait? Because, why else? I have more cake to share!
Until then, check out this lemon cake recipe and get to it, because it’s fantastic! But before you do—I’m so curious—which styling would you have gone with, the first one or the styling in the second photo?


YIELD: Serves 6


2 eggs
1 cup sugar
2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2/3 cup olive oil
4 teaspoons finely shredded lemon peel
1/2 cup lemon juice
1/2 cup buttermilk
1 teaspoon vanilla


Preparation: Heat oven to 350 degrees F. Grease three 6x2-inch round cake pans. Line bottoms of pans with parchment paper; grease the paper. Set pans aside.
For the remainder of the cake recipe, click here.


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