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Lovely Lemon Rose Cake

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Lovely Lemon Cake

Simple to make, this pretty cake is from scratch. Amazing what you can do with a pastry bag and a wilton 2D tip!

Full of fresh lemon flavor, this moist lemon cake decorates a table beautifully all by itself. Easy beginner recipe for budding bakers and decorators and what a beauty when your done!

Kayti convinced me to bake this cake so she could decorate it.  She has gotten into making cupcakes in a big way for the blog but this is our first full on cake! I have never made one from scratch since I was a teen ager. I don’t, as a rule, make a lot of sweets, or at least I didn’t until recently! Cakes were never on my list of desserts because they are boring to eat and full of gooky shortening and cake mixes…blah! I would rather do a cheesecake (me smiling), or a bar dessert …or cookies!!!

Lovely Lemon Cake

Such a pretty and easy rose pattern!

Consider me converted! This scratch recipe stayed moist and delicious with fresh lemon flavor. No greasy taste from shortening because Kayti uses butter. I highly recommend you make a true buttercream frosting like this one if your baking a cake. And bake from scratch! Wow what a difference. Kayti uses only fresh ingredients and bakes all her cupcakes from scratch and they are amazing! So it follows, cakes made from those delicious cupcake recipes will also be fantastic. This one was!Lovely Lemon Cake

I made this cake from Kayti’s recipe for Lemony Lemon cupcakes. I just doubled the recipe and it made a perfect amount for this cake. After it was baked and cooled Kayti took over and swirled on those pretty yellow roses using the frosting recipe called for in Lemony Lemon cupcakes. We were both pretty happy with how it turned out. I will say the lemon cake is VERY moist. We had it around for three days and it was perfect the whole time. It doesn’t rise quite as much as some cakes might so it makes almost a torte look. This is very effective with the swirled rose pattern frosting. A high cake would take two layers of roses. This cake only has one around the sides. We really enjoyed the amount of cake relative to the frosting.

Lovely Lemon Cake

This cake is light and moist with fresh lemon flavor.

As you can see this cake is moist. I took this pic two days after it was made and it’s still moist and fresh down to the last bite! The frosting held up too. It didn’t get crusty. Just pure lemon lightness. YUM! You could make a three layer cake with this recipe by tripling the recipe and it would not be overly high but would be over the top delicious! I may try that one day and let you know how it goes.

This is not difficult to do. I had never made a cake in, like EVER, from scratch and it turned out great. Kayti had NEVER decorated a big cake with roses and has only been decorating cupcakes for a couple of months. She recommends you go look here on you tube for a tutorial on the rose pattern technique.

 

Lovely Lemon Rose Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 20 minutes
Total Time: 1 hour 15 minutes

Full of fresh lemon flavor, this moist lemon cake decorates a table beautifully all by itself. Easy beginner recipe for budding bakers and decorators and what a beauty when your done!

Ingredients

  • (Cake batter:)
  • 2 1/2 Cups cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 Cup sour cream, room temperature
  • 2 Tablespoons lemon zest
  • 1/2 Cup lemon juice
  • 1 tsp. vanilla extract
  • 1 Cup unsalted butter, room temperature
  • 2 Cups granulated sugar
  • 4 large eggs, room temperature
  • (Frosting:)
  • 2 sticks unsalted butter, room temperature
  • 2 1/4 Cups powdered sugar
  • 1 tsp. vanilla extract
  • 2 Tablespoons heavy cream
  • 1 Tablespoon lemon zest
  • 3 Tablespoons fresh lemon juice
  • Yellow food coloring paste

Instructions

  1. Preheat oven to 350F.

Cakes:

  1. Grease 2-9 inch round cake pans and lightly coat the pans with flour
  2. Sift flour, baking powder, baking soda and salt together
  3. In a separate bowl whisk sour cream, lemon zest, lemon juice and vanilla together until creamy
  4. In a stand mixer blend butter and sugar together on medium speed in a bowl until light and fluffy
  5. Beat in eggs, one at a time, until thoroughly blended
  6. Reduce the speed to low and slowly add in 1/3 of the flour mixture, followed by half of the sour cream mixture
  7. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture
  8. Beat in the remaining flour mixture until just incorporated
  9. Pour batter equally into the greased and floured 9 inch baking pans
  10. Bake 35 minutes or until a toothpick inserted into the center of the cake comes out clean

Frosting:

  1. Beat butter for a few minutes until the color is light and the consistency is fluffy
  2. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter
  3. Add vanilla, heavy cream, lemon zest, juice and coloring paste, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy
  4. Decorate the cake first with a light crumb coat and then make roses around the cake with a rose swirl pattern, as shown, with a Wilton 2D tip

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 395Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 94mgSodium 227mgCarbohydrates 47gFiber 0gSugar 33gProtein 3g

Did you make this recipe?

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April J Harris (@apriljharris)

Tuesday 2nd of June 2015

Oh how I love lemon cakes and this one looks beautiful!! Thank you for sharing it with us at the Hearth and Soul hop.

swathi

Monday 1st of June 2015

Lemon rose cake looks delicious,thanks for sharing with Hearth and soul blog hop. pinning and tweeting and sharing in google plus.

homemadefoodjunkie

Monday 1st of June 2015

Thank you Swathi!

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