Ingredients
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
Zest of 1 lemon
1 tbsp lemon juice
1 cup buttermilk (or regular milk with 1 tbsp vinegar)
Optional: 1 cup fresh berries (blueberries, raspberries)
For the Frosting:
1 ½ cups heavy whipping cream
½ cup mascarpone cheese (or cream cheese)
½ cup powdered sugar
1 tsp vanilla extract
For Decoration:
Edible flowers (like pansies or violets)
Sliced strawberries, blueberries
Mint leaves
Lemon zest or curls
Instructions
Instructions:
1. Preheat Oven:
To 350°F (180°C). Grease and line two 8-inch round cake pans.
2. Prepare the Batter:
In one bowl, mix flour, baking powder, baking soda, and salt. In another, beat butter and sugar until fluffy. Add eggs one by one, then mix in vanilla, lemon zest, and juice.
3. Combine:
Add the dry mix to the wet ingredients alternately with the buttermilk. Fold in berries if using.
4. Bake:
Divide batter into pans and bake for 30–35 mins or until a toothpick comes out clean. Let cool completely.
5. Make the Frosting:
Whip cream with mascarpone, sugar, and vanilla until light and fluffy.
6. Assemble the Cake:
Layer with frosting in the middle and on top. Decorate with fruits, edible flowers, and mint for a fresh spring look.