Lemon Layer Cake with Flower Petals

Description :

All you need are three ingredients to make breathtaking “petals” to grace this citrusy spring cake (or any cake).

Ingredient :

  • Oil, for pans
  • 2 1/4 c. all-purpose flour
  • 2 tsp. baking powder 
  • 1/2 tsp. kosher salt
  • 3/4 c. (11/2 sticks) unsalted butter, at room temperature
  • 1 c. plus 2 tablespoons granulated sugar
  • 2 tsp. lemon zest plus 2 tablespoons lemon juice 
  • 3 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1 c. plus 2 tablespoons whole milk, at room temperature


  • 1 c. 2 sticks) unsalted butter, at room temperature
  • 1 lb. confectioners’ sugar, sifted
  • 1 to 2 tablespoons heavy cream
  • 1 tsp. pure vanilla extract
  • Flower Petals


  • 1 c. white chocolate chips
  • 1 tsp. coconut oil, plus more as needed
  • 1/2 c. colored candy melts 

Direction :

  1. Make cake: Heat oven to 325°F. Oil two 8-in. round cake pans and line bottoms with parchment paper; oil parchment. In medium bowl, whisk together flour, baking powder, and salt.
  2. In large bowl, using electric mixer on high, beat butter, granulated sugar and lemon zest until light and fluffy, about 3 minutes. Reduce speed to medium and add eggs, 1 at a time, beating each until incorporated after each addition. Beat in lemon juice and vanilla.
  3. Reduce speed to low; add flour mixture in 3 parts, alternating with milk and beating until just incorporated.
  4. Divide batter between prepared pans and bake until wooden pick inserted in center comes out clean,
    30 to 35 minutes. Transfer to wire racks; let cool in pans 10 minutes, then invert cakes onto racks to cool completely. 
  5. Using serrated knife, trim domed top of each cake to make flat, even layers. If sides of cakes are darker, freeze 2 hours, then gently file edges using Microplane or small-holed grater.
  6. Meanwhile, make frosting: In large bowl, using electric mixer on medium, beat butter until creamy, about 2 minutes.
  7. Reduce speed to low and gradually add confectioners sugar, alternating with heavy cream. Beat in vanilla. Increase speed to high and beat until fluffy, about 2 minutes. 
  8. Assemble cake: Place 1 cake layer on cake board or cake stand. Spread with 3/4 cup frosting. Top with second cake layer and repeat. Frost top and sides of cake with remaining frosting, making sure sides of cake are very smooth. Refrigerate until ready to serve, up to overnight.
  9. Meanwhile, prepare flower petals (see instructions below). When frosting is set and just before serving, top with petals, overlapping around edge of surface.


  1. Step 1Line 2 baking sheets with parchment paper. Over double boiler (or in microwave in 30-second increments, stirring after each), gently melt white chocolate and coconut oil, stirring occasionally, until smooth; set aside. Repeat with candy melts, adding 1/2 tsp coconut oil if needed. Spoon dollops of white chocolate (1 to 2 teaspoons) onto prepared sheets.
  2. Spoon smaller dollops of candy melts on top of white chocolate. Use large pastry brush to very lightly brush together into decorative streaks, tapering off each end to create petal shape. Let petals set completely, then carefully remove from parchment.

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