Perfect Party Cake

416 faves | 2 recommends
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Honey & Jam


I've been baking for years. This is a fantastic recipe that you can easily flavor into other cakes. The texture is moist and soft but strong enough to stack (I doubled the recipe and had 4 layers). When I made it again I added twice the lemon zest and a teaspoon of powdered ginger for a bright flavor, and used homemade lemon curd for the filling. Really great recipe!
bc7de56067da   •  4 Apr   •  Report
Am going to try and bake it tonight and see how it goes in preparation for midaughter's b-day.
dd7b94fe4ed1   •  25 Jul   •  Report
Kinda small for 'perfect'. Lol. But light, delicious, and simple!
dde63e33a617   •  18 Jun   •  Report
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2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups whole milk or buttermilk

4 large egg whites

1 1/2 cups sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons) unsalted butter, at room temperature

1/2 teaspoon pure lemon extract

1 cup sugar

3 sticks (12 ounces) unsalted butter, at room temperature

1/4 cup fresh lemon juice (from 2 large lemons)

1 teaspoon pure vanilla extract

2/3 cup seedless raspberry preserves, stirred vigorously or warmed gently until spreadable

About 1 1/2 cups sweetened shredded coconut

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