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I love to bake cakes … not that my blog name had given it away or anything! 😉 Of course, my blog is not just about cakes, or especially cakes, because who could eat that many cakes … seriously ?! Maybe that's a story for another time.
Our daughter recently turned 2 years old… and after four children, it has been fun doing girl things and buying girl things! I mean, I've waited 17 years to do this, ever since my oldest son was born. All girls love sparkles and sparks, right? They just make the world a better place, don't you think?
I wanted something a little more fun than just a vanilla cake and decided to make him a Funfetti lemon cake with lemon curd filling and lemon marshmallow butter cream frosting. Trying to say five times faster. Yes.
This cake had a pleasant lemon flavor that was not overwhelming. I loved the lemon curd between the layers, but you could use the frosting if you want.
This cake is perfect for birthdays or baby showers. I think it would be great in the spring too! I decided to complete this cake with more sparks, because who couldn't use more sparks in their life? And of course, because they are fun, why not?
Lemon Funfetti Cake with Lemon Curd Filling and Marshmallow-Lemon Buttercream Frosting
I love to bake cakes … not that my blog name had given it away or anything! 😉 Of course, my blog is not just about cakes, or even especially cakes, because who could eat so many cakes… seriously?
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For the cake
- 2 1/4 cups cake flour
- 1 tablespoon. baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 4 egg whites
- 1 1/2 cups of sugar
- 1 lemon, grated
- 1 stick of unsalted butter, at room temperature
- 1 teaspoon lemon extract
- 1 container (1.75 oz.) Of rainbow sparks
For the frosting
- 1 cup (2 sticks) butter, softened
- 1 jar (7 oz.) Marshmallow cream
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- Extra sparks
- Lemon curd
- Preheat oven to 350 ° F. Grease and flour two 8- or 9-inch round cake pans. Set aside.
- Sift the cake flour, baking powder and salt together. In a separate bowl, mix together the butter and egg whites.
- Whisk together the butter, sugar and lemon zest in a large bowl. Add the lemon extract and a third of the flour mixture. Mix well. Add half of the buttermilk mixture. Mix well. Repeat until all ingredients are added, ending with the flour mixture. Add sparks and fold to incorporate.
- Divide the dough evenly between the two prepared trays. Bake for 30-35 minutes or until a toothpick is inserted about halfway through the tests. Chill in the pans for 10 minutes, then rotate on a wire rack to cool completely.
- While the cake cools, prepare the frosting by whisking the butter until smooth and fluffy. Add marshmallow cream and mix well. Add the powdered sugar, vanilla, and lemon extract.
- Once the cake has completely cooled, place one of the cake layers on a serving plate or on a cake stand. Put a circle of frosting around the outside edge of the cake. Fill the circle with lemon curd. Lay the other layer of cake on top. Frost the cake. If desired, decorate or top with additional sparks.
Store the cake in the refrigerator. Remove about 15 minutes before serving. Refrigerate leftovers.
|Amount per proportion||As served|
|Calories 566kcal Calories from fat 213|
|% Daily value|
|Total fat 24g||37%|
|Saturated fat 15g||75%|
|Trans fat 1g|
|Dietary fiber 1g||4%|
Daily value percentages are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total fat||Less than||65g|
|Sat Fat||Less than||25g|
All images and texts © Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please rewrite the recipe in your own words or link to this post to see the recipe.
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