Lemon Pansy Cakes

Lemon Pansy Cakes

These Lemon Pansy Cakes, garnished with fresh edible pansies, will brighten any springtime tea table.

Lemon Pansy Cakes
Yield: 2 (1-layer) cakes (32 servings) • Preparation: 35 minutes • Bake: 23 minutes • Cool: 45 minutes
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  1. 1 (16.5-ounce) package lemon cake mix, such as Duncan Hines Moist Deluxe
  2. 3 large eggs
  3. 1 cup water
  4. ¼ cup vegetable oil
  5. ¹⁄³ cup sour cream
  6. 1 tablespoon fresh lemon zest
  7. 1 recipe Vanilla Buttercream Frosting (recipe follows)
  8. Garnish: fresh edible pansies*
  1. Preheat oven to 350°.
  2. Spray 2 (8-inch) round cake pans with nonstick baking spray with flour. Set aside.
  3. In a large mixing bowl, combine cake mix, eggs, water, oil, sour cream, and lemon zest. Beat at medium speed with a mixer until well combined, approximately 2 minutes. Divide batter evenly between prepared cake pans. Tap pans lightly on countertop to reduce air bubbles.
  4. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 23 minutes. Let cool in pans for 10 minutes. Transfer to wire racks, and let cool completely.
  5. Using a serrated bread knife, trim tops of cake layers so that layers are completely level. Place each cake layer on a serving plate, cut sides down.
  6. Using an offset spatula, spread Vanilla Buttercream Frosting on sides and tops of each layer.
  7. Serve immediately, or refrigerate, covered, until serving time (no more than 24 hours).
  8. Using a long, sharp knife with a smooth cutting edge, cut each cake into 16 equal wedges, wiping knife between cuts.
  9. Just before serving, garnish each piece with edible fresh pansies, if desired.
  1. *Edible pansies are available from Gourmet Sweet Botanicals (gourmetsweetbotanicals.com).
  2. • Place strips of waxed paper around edges of layers to protect plate from frosting.
TeaTime Magazine https://www.teatimemagazine.com/
Vanilla Buttercream Frosting
Yield: 2½ cups • Preparation: 15 minutes
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  1. ¾ cup salted butter, softened
  2. 4 cups confectioners’ sugar
  3. ¼ cup plus 2 tablespoons heavy whipping cream
  4. 1 teaspoon vanilla extract
  5. ¼ teaspoon salt
  1. In a large mixing bowl, combine butter, confectioners’ sugar, cream, vanilla extract, and salt. Starting at low speed and gradually increasing to high speed, beat with a mixer until light and fluffy.
  2. Use immediately, or store in a covered container in the refrigerator for up to a day. (Let come to room temperature before using. Beat at medium speed with a mixer for 1 minute before using.)
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime March/April 2015


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