So my cousin is in town for the next month, and it was his father’s birthday yesterday (June 26th), so for the benefit of everyone, my mom decided to host a little birthday dinner. Me being the aspiring baker that I am, decided that it would be a perfect opportunity to whip out the ole’ piping bag and give it a go. I let my uncle choose what kind of cake he wanted, which was really my cousins decision, and he decided he wanted a vanilla cake with lemon frosting. Now, I’ve never made a cake, or frosting for that matter, from scratch before but I didn’t back down and all in all, I think it came out tasting pretty damn good!
First thing I did was look up a basic vanilla cake recipe. Earlier this year, I found a really good one on Pinterest for cupcakes, and I figured that I would be able to use the same one. This was the recipe that I used, and for the most part, I followed it to a T, but I did change a few things to kind of make it my own. For this part, the amounts and ingredients I used are as follows:
- 1 cup unsalted butter softened
- 1 and 1/2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 2 and 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Once everything was all mixed according to the recipe, I separated the mixture into two round cake tins and popped them in the oven.
The recipe calls for the cakes to be cooked in a 350 F oven for 25 minutes. When I checked mine at 25 minutes-I couldn’t find a single toothpick so I used a butterknife-it came out gooey. So I popped them back in and check about 10ish minutes later and voila! they were done! They cooled in their tins for about 10 minutes before I took them out and let them cool on the counter for about an hour.
While the cakes were cooling, I got to work on the frosting. Again, I found a recipe on Pinterest, and it came out AHMAZZZINGGGGG!!!! I’m a huge lemon freak, and this one was perfect. I’m personally not a fan of buttercream, I don’t know why I’ve just never liked it. So I wanted to find a good lemon frosting that was sweet and tart all in one. Again, I had to tweak this recipe; I doubled it to make sure I had enough because I wanted to frost between the layers, and I cut down on some of the sugar and added more lemon to make it extra lemoney! The ingredients and amounts I used were as follows:
- 7 1/2 cups confectioner’s sugar
- 1 cup (2 sticks) butter, softened
- 7 tablespoons fresh lemon juice
- 2 tablespoon milk
*again, these are doubled*
Once everything was all mixed together, I got to frosting!
I first frosted in between the layers, giving it a generous amount so that the lemon flavor was tasted throughout the cake. Then I moved on to covering the whole thing. This part would’ve been a whole hell of a lot easier had I had a cake stand, but c’est la vie.
I then piped a little fancy dancy design on one side, and added a little bit of lemon zest on top to give it a really professional touch, and it was good to go!
I frosted it before we ate dinner, and popped it in the fridge which gave the frosting a bit of time to harden up a smidge. It was moist and delicious and will definitely be added to my repertoire of cakes. You could pair the cake itself with any frosting, add berries to this cake, eat the lemon frosting on it’s own, whatever you would like to do to make it your own!
I hope you enjoy, and let me know in the comments if anyone liked my recipes or how you changed them to make them your own!