Lemon Cake 2.0 with Lemon Buttercream Frosting

Sometimes your cakes are so in demand that people want you to make the same one again. (And also you still have all of the lemons.) This scientist did not feel like eating the same cake AGAIN, so she created a variation of the lemon drizzle cake. Leave out the drizzle, add in the lemon buttercream!

Lemon-frosted-cake

For the lemon buttercream:

  • 180 grams of confectioners/powdered sugar
  • 80 grams of butter
  • whatever lemon juice is left from the cake (around 4 tbsp in this case)

Mix the butter until soft. Add the lemon juice and you can mix this, but nothing will happen. Add in the sugar and mix some more! You can add butter or sugar if the consistency seems off. It’s not an exact science in this case! You’ll just have to experiment! Enjoy this delicious cake, you can even decorate it with easter eggs.

Lemon-cake-2.0-frosting1

 

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