Lemon Buttercream Cake
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This delicious cake will be a show-stopper for your next
celebration with its splashy ribbon decoration.
Ingredients:
- Favorite recipe for lemon 9-inch layer cake or one box prepared favorite
lemon cake mix
- 2 jars (11 1/4 oz) lemon curd
- 1 lb unsalted butter, softened
- 3 pkg Cadbury dark chocolate finger cookies
- 5 feet (1 1/2-inch wide) ribbon
- Fresh, edible flowers
Directions:
Prepare cake in two 9-inch cake pans and cool.
Using an upright mixer with large mixing bowl, whip butter until soft and
fluffy. Slowly add lemon curd and mix thoroughly. Reserve 1/4 cup of this
buttercream.
Using a serrated knife, split each cake layer in half horizontally. Place
1/2 cake layer on a pedestal cake plate. Frost with about 1/3 cup buttercream.
Repeat with the remaining layers, and frost the sides and top of the cake
layers.
Lightly press cookies vertically around the sides of the cake into buttercream.
The cookie ends should be even with the bottom of the cake. Tie cookies with
a long, fancy ribbon around the center of the chocolate finger cookies. Spoon
the reserved buttercream in the center of the cake. Serve immediately, or
chill overnight and remove from refrigerator 4 hours before serving to enable
the buttercream to soften. Top with fresh, edible flowers before serving.
Makes 12 to 16 servings
Per serving: 724 calories (54% calories from fat); 46g total fat; 24g saturated
fat; 114mg cholesterol; 333mg sodium; 81g total carbohydrates; 4g protein
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