| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Home2 | 1 | servings | |
INGREDIENTS
| 2 | Sticks butter | |
| 1 1/2 | c | Sugar |
| 8 | Egg yolks | |
| 3 1/2 | c | Flour |
| 4 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 1/2 | c | Buttermilk |
| 1/2 | c | Lemon juice |
| 5 | tb | Lemon juice |
| 4 | c | Powdered sugar |
| 1 | Stick butter – softene | |
| Red food coloring |
INSTRUCTIONS
ICING Directions: Cake: In a large bowl, beat the butter and sugar with an electric mixer until fluffy. Add the egg yolks one at a time, mixing well. Combine in a separate bowl, the flour, baking powder and baking soda. In another bowl, combine the buttermilk and lemon juice. To the egg yolk mixture, alternately add the flour mixture and buttermilk mixture, beating at medium speed until batter is complete and well combined. Distribute batter evenly between a 12" cake pan and a 1 1/4 qt. glass bowl, spray each with cooking spray prior to pouring batter. Bake both at 350 degrees for 45 minutes until edges pull away from sides of pan. Remove from oven and let cool. Icing: In a large bowl, combine the lemon juice, powdered sugar and softened butter with an electric mixer at low speed until smooth. Remove 1/4 cup of icing and stir in enough red food coloring to create a soft pink color. Set aside for decoration. To ice the cakes, set cooled cake on a serving plate and place the cake from the bowl, inverted, centered on top to form a hat. With the white frosting, cover the entire cake. Decorate with the pink icing, flowers or ribbon.. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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