Our daughter turned 2 years old recently ... and after four boys, it's been fun doing girl things and buying girl stuff! I mean, I've waited 17 years to do this - since my oldest boy was born. All little girls love sparkles and sprinkles, right?! They just make the world a better place, don't ya think?
Lemon Funfetti Cake with Lemon Curd Filling
and Lemon Marshmallow Buttercream Frosting
Slightly adapted from Baked Bree
Yield: 12-16 servings
For the cake:
2¼ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1¼ cups buttermilk
4 egg whites
1½ cups sugar
1 lemon, zested
1 stick unsalted butter, at room temperature
1 tsp. lemon extract
1 container (1.75 oz.) rainbow sprinkles
For the frosting:
1 cup (2 sticks) butter, softened
1 jar (7 oz.) marshmallow creme
2 cups powdered sugar
1 tsp. vanilla
1 tsp. lemon extract
Preheat the oven to 350°F. Grease and flour two round 8 or 9-inch cake pans. Set aside.
Sift the cake flour, baking powder and salt together. In a separate bowl, whisk together the buttermilk and egg whites.
Cream the butter, sugar and lemon zest in a large bowl. Add the lemon extract and one-third of the flour mixture. Mix well. Add half of the buttermilk mixture. Mix well. Repeat until all of the ingredients are added, ending with the flour mixture. Add the sprinkles and fold to incorporate.
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted near the middle tests clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake is cooling, prepare the frosting by creaming the butter until it is light and fluffy. Add the marshmallow creme and mix well. Add the powdered sugar, vanilla and lemon extract.
Once the cake has cooled completely, place one of the cake layers on a serving platter or a cake stand. Pipe a circle of frosting around the outside edge of the cake. Fill the circle with lemon curd. Place the other cake layer on the top. Frost the cake. If desired, decorate or top with additional sprinkles.
Store the cake in the refrigerator. Remove about 15 minutes prior to serving. Refrigerate any leftovers.