A few years back, to honor the Nativity of Mary, I shared with you a beautiful Lemon Cake with a crown of flowers fitting our Blessed Mother. I know there are times when readers will skip over my Catholic posts. That’s too bad because they contain beautiful stories of faith and some amazing recipes.
Hubby is not a fan of Lemon, but this cake is one he enjoyed completely. Hubby said one of the reason he liked this cake is that the frosting is light, allowing the cake, it’s flavors and textures, to shine through. Kiddo generally will have a slice of cake every now and again, but is more a pie man at heart. This lemony cake is one he eagerly ate each night until it was finally gone.
Oh, and just so you know today just happens to be yet another feast day within the Catholic Church. It is the Sunday Feast of the Holy Family. What better way to celebrate the day than with a three layer cake? Don’t worry, I’m not going to dwell too much on my faith. I’d rather just share this beautiful cake once more, this time with the use of artificial flowers and the kiss of real mint to create a work of art. I do hope you give this recipe a try.
Stunning Three-Tier Lemon Cake
Lemon Cake
1/4 cup Butter, melted
1/2 cup Milk
1-1/2 cup water
1/3 cup Vegetable Oil
6 large Eggs
2 boxes Lemon Cake Mix
Heat oven to 325-degrees. Grease and flour three 9-inch round cake pans. Set aside. Melt butter, let cool to room temperature.
In the bowl of a stand mixer fitted with a paddle. Stir together the milk, water, butter, oil and large eggs until well incorporated.
Add cake mix, blend on low for 30 seconds, then increase to medium speed and beat for 2 minutes.
Divide combined batter the prepared cake pans. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
Cool cake layers in the pans on a wire rack for 10 minutes. Invert cake layers onto the racks and cool completely, about 45 minutes.
While the cakes cool, make the frosting.
Lemon-Vanilla Buttercream
1-1/2 cups Butter
5 cups Powdered Sugar
1 teaspoon Vanilla Extract
2 tablespoons Lemon Juice
2 tablespoons Heavy Cream
Cream butter in bowl of a stand mixer fitted with the paddle attachment on medium speed, about 90 seconds.
Measure powdered sugar without sifting, then sift into a separate bowl.
Reduce speed to low; gradually add powdered sugar, beating until smooth, stopping to scrape sides of bowl as needed. Beat in vanilla.
Add lemon juice, beat well. Add heavy cream 1 tablespoon at a time until frosting is light, fluffy and spreadable. Add more cream, a little at a time until desired consistency is reached.
Finishing Touches
Artificial Flowers as desired
Fresh Mint Leaves
Select smaller flowers, wash well in mild soapy water, rinse and dry before using.
Using a serrated knife, trim domed tops from each cake later to make the layers flat and even.
Place the first cake layer on a cake plate, cut side down. Spread the Lemon-vanilla Buttercream over the top of the cake, leaving the side unfrosted.
Place the second layer of cake on top of the first, cut side down. Spread frosting over the top.
Place the final layer of cake on top of the second layer, cut side down. Spread frosting generously over the top.
Spread a thin layer of frosting down the sides of the cake, exposing most of the cake for a “naked” appearance.
Smooth the top with an offset spatula. Trim the artificial flowers and greenery, arrange a as desired at the edge of the cake. Tuck mint leaves into the arrangement as needed to fill in the gabs.
Remove the flowers just before slicing. And remember, there’s a lot of cake in every slice – it’s three layers tall!
Blessed are those who fear the Lord and walk in His ways
Your wife shall be like a fruitful vine
In the recesses of your home;
Your children like olive plants
Around your table
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