Thursday, March 20, 2014


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 sugar
2 teaspoons lemon zest
1 stick butter, room temperature
1 teaspoon lemon extract
3/4 cup rainbow sprinkles

  1. Sift together cake four, baking powder, and salt. Whisk together buttermilk and egg whites.
  2. Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Dorie says to do this, so I do. Add the butter and cream together until creamy, 3 minutes. Add the lemon extract. Add 1/3 of the flour mixture. Add 1/2 of the buttermilk mixture. Repeat until all of the ingredients are added. Add the sprinkles and fold until combined.
  3. Pour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes. Cool in pans for 10 minutes, then turn out and cool completely.

Note: This recipe is from Baked Bree who frosts this cake with her Marshmallow Buttercream Frosting.

1 cup room temperature butter
1 (7-ounce) jar marshmallow creme
2 cups confectioners sugar
1 teaspoon vanilla (Omitted and used lemon extract for this cake.)
vanilla bean (optional) 

  1. Cream the butter until it is light and fluffy. Add the marshmallow creme.
  2. Whip for 2 minutes.
  3. Add the confectioners sugar and continue to beat for 2 minutes. Add vanilla extract and vanilla bean.

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