Makes: 12 servings
Yield: servings
Prep: 25 mins
Bake: 35 mins at 350°F
Ingredients
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- 2 1/2 cups cake flour (not self-rising)
- 1 1/3 cups sugar
- 1 tablespoon plus 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2/3 cup solid vegetable shortening
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 large eggs
Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 1 box (16 oz) confectioners' sugar
- 3 tablespoons half-and-half or milk
- 1 teaspoon vanilla extract
- Pink gel food coloring
- Generous 1/2 cup assorted-colored M&M's (makes 15 flowers)
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Directions
Directions
Cake
Buttercream Frosting
- Heat oven to 350 degrees . Coat two 8-inch round cake pans with nonstick cooking spray. Line pans with wax or parchment paper; coat paper with spray.
- Combine flour, sugar, baking powder, salt, 1/2 cup of the milk and the shortening in a large bowl. Beat at low speed until blended, then beat on high speed 2 minutes.
- Combine remaining 1/2 cup milk, the lemon juice, lemon zest and eggs in a small bowl. Gradually add to batter and beat on high speed 2 minutes longer, scraping down sides of bowl occasionally. Divide batter between pans.
- Bake at 350 degrees for 33 to 35 minutes or until a toothpick inserted in center tests clean. Cool cakes in pans on racks 15 minutes. Remove cakes from pans to racks and remove paper. Let cool completely.
Buttercream Frosting
- While cake cools, with an electric mixer, beat butter until smooth. Add confectioners' sugar, half-and-half and vanilla and beat until smooth. Tint frosting pink with food coloring. Set aside.
- Place one cake layer on a serving plate. Spread top with 1 cup of the frosting. Gently press second cake layer on top. Spread remaining frosting on side and top of cake. Press M&M's into cake to resemble flowers, alternating colors of centers and petals.
