2 Sticks butter
1 1/2 c Sugar
8 Egg yolks
3 1/2 c Flour
4 ts Baking powder
1 ts Baking soda
1 1/2 c Buttermilk
1/2 c Lemon juice
-ICING-
5 tb Lemon juice
4 c Powdered sugar
1 Stick butter – softene
Red food coloring
Directions: Cake: In a large bowl, beat the butter and sugar with an
electric mixer until fluffy. Add the egg yolks one at a time, mixing well.
Combine in a separate bowl, the flour, baking powder and baking soda. In
another bowl, combine the buttermilk and lemon juice. To the egg yolk
mixture, alternately add the flour mixture and buttermilk mixture, beating
at medium speed until batter is complete and well combined. Distribute
batter evenly between a 12″ cake pan and a 1 1/4 qt. glass bowl, spray each
with cooking spray prior to pouring batter. Bake both at 350 degrees for 45
minutes until edges pull away from sides of pan. Remove from oven and let
cool.
Icing:
In a large bowl, combine the lemon juice, powdered sugar and softened
butter with an electric mixer at low speed until smooth. Remove 1/4 cup of
icing and stir in enough red food coloring to create a soft pink color. Set
aside for decoration. To ice the cakes, set cooled cake on a serving plate
and place the cake from the bowl, inverted, centered on top to form a hat.
With the white frosting, cover the entire cake. Decorate with the pink
icing, flowers or ribbon..
Yields
1 servings