Star Spangled Lemon Cake
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Servings: 9
- Course: Dessert
Bake this amazing and festive Star Spangled Lemon Cake for your upcoming 4th of July party. Ice it with a delicious homemade buttercream to add just the right about of richness.
For the Cake
- 2 cups of all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- pinch of salt
- zest of 1 lemon
- juice of 1 lemon
- 1 1/2 cups of sugar
- 1 1/2 sticks of unsalted butter
- 2 eggs
- 1/2 cup of whole milk
- fresh blackberries
- fresh sliced strawberries
- fresh blueberries
For the Buttercream:
- 1 pound of unsalted butter
- 3 1/2 cups of sifted powdered sugar
PREHEAT the oven to 300°.
CREAM together the butter and sugar with the paddle attachment until it is white and fluffy.
BEAT in 1 egg at a time.
SCRAPE the bowl after the eggs have been beaten in and add in the lemon zest.
MIX together the flour, baking powder, baking soda, and salt in a large bowl.
WHISK together the milk and lemon juice.
BEAT in ½ of the dry ingredients until combined and scrape the bowl once it is mixed in.
BEAT in the milk and lemon juice until combined and stop and scrape the bowl again.
FINISH beating in the remaining dry ingredients until combined and pour the batter into a Reynolds® Bakeware 8x8 pan and bake for 45 minutes on 300°.
PLACE the cake on a cooling rack until completely cool before icing the cake with the butter cream.
PLACE the fresh berries on the butter cream in the shape of a star.
For the Buttercream
Mix together the butter and powdered sugar until combined.
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