Delicate lemon cake with royal icing roses

Last week my sister came back after having lived abroad for a while, so I had a perfect opportunity to make a cake. What better way to welcome someone home than a homemade cake?

For the cake itself I found a lovely vanilla cake recipe and changed this a bit by adding lemon juice and lemon zest to create a delicate lemon flavor.

Instead, for the frosting I altered John of Preppy Kitchen’s vanilla buttercream frosting by omitting the cream, decreasing the amount of vanilla to about 1 Tbsp, and adding some lemon juice and lemon extract as well.

The royal icing roses were lots of fun to make. I put those together about two weeks prior to making the cake, and stored them in an airtight container. They kept beautifully!

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