Ruffled Lemon Cake

Ruffle cakes are on every pretty baking website you come across, and for very good reason. They are beautiful, impressive, make you look like a pro and are easy to create.

Really, they are!  All you need is an icing bag and tip #103 by Wilton and you will be ruffling icing in no time at all.

I whipped this up for a girl who sadly was leaving us at work and thus we were in need of a farewell cake. Rather than a cheesy sheet cake with writing on it – my most loathed of all creations- we let a goodbye card do our talking for us and just enjoyed a beautiful, delicious lemon cake instead.

Ingredients Needed:

2 cups of cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup of butter
1 1/2 cups of white sugar
3 eggs
1 tsp vanilla
3/4 cup of milk
4 tbsp lemon zest
1/4 cup of lemon juice

Kick the tires and light the fires to 350 degrees.

Grease and flour two 9 inch round cake pans.

 

 

Beat together your butter and sugar…then add in your eggs and vanilla.

 

Whisk together your dry ingredients…

Grate your lemon zest.

Then beat the lemon  zest into the butter/sugar mixture.

Squeeze the lemon out until you get 1/4 of a cup.

 

Fill the remainder of the measuring cup with milk until you reach an entire cup.

 

Combine the butter/sugar mix with the milk/lemon thoroughly, mixing it on medium speed to get it as airy as possible.

 

Slowly mix in your flour, by hand, very gently. You don’t want to over-mix the batter. Lift it and fold it over gently, trying not to lose the air you whipped into it the last step.

 

When it’s just combined, pour into the two prepared cake pans, evenly dividing the batter.

 

Bake at 350 degrees for 25-30 minutes, until the middle springs back when touched or a knife inserted comes out clean.

While the cakes are cooling ,whip up some Lemon Cake Filling.

When the filling and cakes are cooled, sandwich them together like this. The lemon filling recipe makes enough for this cake, it may seem like a large amount but it is the best part!

Whip up some Lemon Buttercream Icing. Before you color it yellow, use some to do a quick crumb coat on the cake.

Grab a Wilton icing tip #103 and fill an icing bag full of the icing.

I did the top like this,overlapping until it was covered.

Now, you want to start icing the cake holding the small part of the tip towards the top. I wanted to show you how I started out wrong and very soon realized my mistake.

On the left is the smaller part of the tip down. Newp. Smooshy with no definition.

The right is the smaller part of the tip angled up. Yip. Sharp, pretty ruffles.

 

Keep on creating ruffles around the cake, throwing the buttercream into the freezer for quick cooling bursts if you sense it’s not holding it’s shape due to the warmth of your hands.

And once you are done, you have a delightful, lemon filled, tangy but beautiful icing ruffled cake. It’s very forgiving and easy for the beginner to attempt.

This cake emotes spring and the joy of  fresh ingredients and is perfect for the season right now.

I hope everyone has a safe and fabulous long weekend!

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