Spring Floral Cake
The Spring Floral Cake brings the fresh beauty of nature to your table. Decorated with edible flowers, this dessert is stunning not only in taste but also in appearance. The lemon flavor adds a touch of freshness, perfectly complementing the lighthearted spirit of spring. This cake is an ideal choice for Mother's Day, weddings, or any special occasion. The natural beauty of the edible flowers makes this festive dessert truly unique.
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C). Grease and flour two cake pans.
2
In a large bowl, whisk together the flour, baking powder, and salt.
3
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4
Gradually add the dry ingredients to the egg mixture, alternating with the milk. Finally, stir in the lemon zest.
5
Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely.
6
For the frosting, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the stiffly beaten heavy cream.
7
Layer the cake with the frosting, covering the top and sides evenly, then smooth it out.
8
Decorate the cake with edible flowers, arranging them artfully on top and around the sides. Gently arrange the decorations to ensure the flowers remain intact.
9
Refrigerate the cake for at least one hour to allow the frosting to set.
