PERFECT PARTY CAKE

PERFECT PARTY CAKE image

Yield 12-14 servings

Number Of Ingredients 19

Cake:
2 1/4 c flour
1 T baking powder
1/2 t salt
1 1/4 c buttermilk
4 egg whites
1 1/2 cup sugar
2 tsp grated lemon zest
1 stick butter
1/2 t lemon extract
Buttercream:
1 c sugar
4 egg whites
3 sticks butter
1/4 c fresh lemon juice
1 t vanilla
Finishing:
2/3 raspberry preserves
1 1/2 c sweetened shredded coconut

Steps:

Cake: 1. Center rack, preheat 350 2. Butter 2 9x2 inch pans, line w/ parchment 3. Sift flour salt baking powder. Whisk together milk + eggwhites 4. Put sugar and lemon zest into mixer bowl, rub until moistened. 5. Add butter, beat at medium speed full 3 min until light and fluffy. 6. Beat in extract. 7. On medium speed, beat dry in thirds alternating w/ milk-egg mixture in halves. 8. Beat another 2 minutes. 9. Divide between 2 pans, bake for 30-35 minutes. 10. Transfer to racks and cool 5 min, then depan and peel off paper. Cool to RT. Buttercream: 1. Put sugar and eggwhites in heatproof bowl over simmering water, whisk constantly until it fels hot to touch, about 3 minutes. Should look like shiny marshmallow cream. Remove from heat. 2. With whisk attachment, beat meringue on medium speed 5 min, until cool. 3. Switch to paddle, add butter one stick at a time, beating until smooth. After butter is all in, beat on med-high 6-10 min (may curdle, but it will come back together). 4. Gradually beat in lemon juice, then vanilla. Assembly: 1. Slice each cake in half using serrated knife. 2. First layer cut side up, spread 1/3 of preserves. 3. Cover evenly w/ buttercream. 4. Continue w/ layers 5. Frost w/ remaining buttercream, press coconut onto sides and top.