In addition to rich hues of red, yellow and orange, a mouth-watering variety of apple and pumpkin desserts and family gatherings at Thanksgiving, autumn also brings a wealth of family birthdays for us to celebrate!
Both of our daughters are autumn babies, and our family loves to plan themed parties! Last year, our eldest daughter requested a Paris-themed birthday, and it was a huge success! She had also requested a lemon cake with lemon frosting, and this is the recipe she liked the most. I hope you will enjoy it as well! Although I made this as a tiered cake for her birthday, I am posting directions for a 13″x9″ cake. For the tier cake, I basically doubled the recipe and ended up with some tasty leftovers!
Aviah’s Lemon Cake
*I prefer to use all organic ingredients
Preheat oven to 350°
Grease and flour a 13″x9″ cake pan
½ cup butter, softened
½ cup coconut oil
1 ¾ cups raw cane sugar
1 Tablespoon vanilla
5 egg whites
1 cup vanilla almond milk
4-5 Tablespoons fresh lemon juice
2 ½ cups flour
1 Tablespoon baking powder
¼ teaspoon kosher salt
-With a stand mixer or hand mixer, cream butter and coconut oil.
-Gradually blend in sugar, vanilla and egg whites.
-On medium-high, blend well for 2-3 minutes.
-Sift together flour, baking powder and salt.
-On low, alternate flour mixture and vanilla almond milk until batter is smooth. Do not over-mix.
-Slowly blend in lemon juice.
Pour into prepared pan and bake for approximately 25-29 minutes or until toothpick inserted into the middle comes out clean.
Aviah’s Lemon Frosting
3 cups powdered sugar
½ cup melted butter
¼ cup palm fruit oil
½ teaspoon vanilla
5 teaspoons fresh lemon juice
3 teaspoons vanilla almond milk
zest of one lemon
-Cream butter and palm fruit oil until smooth.
-Alternate adding vanilla almond milk and powdered sugar until smooth.
-Gently blend in vanilla, lemon juice and lemon zest until well blended.
While baking, enjoy a few photos from the party!
And voilà …
the birthday cake!
Time to sing and blow out the candles!