Pansy Lemon Cake
This moist and delicious cake is great for the upcoming summer months. Cover it with a fresh and easy raspberry glaze and decorate with fresh pansies, they are even edible! Delicious with or without the added flowers, but give that wow factor for any spring of summer gatherings.
- 2 cups All Purpose Flour
- 1 tb Lemon Zest
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 4 tb Unsalted softened Butter
- 1 cup Sugar
- 2 Eggs
- 1 tb Fresh Lemon Juice
- 1 cup Low-fat Buttermilk
- Raspberry Glaze:
- 1/4 cup Seedless Raspberry Jam
- I tsp Water
- Decorations: (Optional)
- Pansies- Color of your choice
Preparation time 20mins
Cooking time 50mins
Preheat oven to 325.
Mix sifted flour, lemon zest, baking powder, and salt together.
Beat butter and sugar in a separate bowl until creamed.
Add eggs and lemon juice to creamed butter and sugar.
Slowly pour in dry flour mixture and add in 1/2 cup of the buttermilk.
Continue adding dry mixture until it is fully mixed and add the rest of the buttermilk.
Pour into 9-inch round pan.
Bake for 25-30 minutes.
Cool cake, spread with glaze (recipe follows) and add flowers.
Decorate with flowers in anyway that is appealing to you.
Heat seedless raspberry jam in a small sauce pan on medium heat.
Heat until thin and runny.