• Tweet

This makes quite a large cake, but is quite versatile to change the shape, layers or even makes as cup cakes.

LEMON DROP CAKE
CAKE
6 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cup unsalted sweet cream butter, softened to room temperature
1 3/4 cups sugar
4 LARGE eggs
2 teaspoon PURE vanilla extract
3/4 cup buttermilk
1/4 cup Limoncello
1 tablespoon lemon zest
1/3 cup FRESH lemon juice

• Preheat oven to 350°.
• Spray 3 – 9inch round cake pans with non-stick baking spray
• In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
• Using a standing mixer, beat the butter and sugar together until creamy.
• Add eggs and vanilla extract until combined.
• Add the dry ingredients on low speed JUST until combined.
• With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix again JUST until combined.
• Pour batter evenly into cake pans.
• Bake 20-25 minutes or until the cakes are baked through.

LEMON BUTTERCREAM
3 cups unsalted sweet cream butter, softened
6 cups powdered sugar
2 tablespoons lemon zest
3 teaspoons FRESH lemon juice
3-6 tablespoons heavy whipping cream
Lemons, thinly sliced for toppings (see notes)

• Using a standing mixer, cream together ALL of the ingredients until stiff and smooth peaks form.
• Slice a thin layer off the tops of the cakes to create a flat surface.
• Place 1 cake layer on your serving plate.
• Evenly cover the top with about 1 cup of frosting.
• Top with 2nd cake layer and evenly cover the top with another cup of frosting.
• Top with the third cake layer.
• Spread the remaining frosting all over the top and sides.
• Scoop remaining frosting into a large piping bag fitted with a star tip and pipe dollops all over the cake.
• Pipe larger dollops of frosting onto the top of the cake. (see notes)
• Place the sliced lemons in between the larger dollops

CANDIED LEMON SLICES
Candied Lemons are super EASY to make!

1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness

• In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil.
• Reduce to a simmer and add lemon slices in a single layer.


• Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.


• Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

 Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

NOTES:

• When you have time, candy some lemons for decorations as an extra treat!
• You can save any additional frosting for another use if you don’t want to do a bunch of extra decorating.
• For a simply iced cake, sheet cake or cup cakes cut this recipe in half.