Raspberry Cake with Lemon Lavender Frosting

My BabyI hate baking. Hate it.
But I love my Mom! She is by far the hardest working, strongest, most beautiful woman to ever exist, she makes me so proud to be a part of our family and I love her so much. She supports and loves her girls unconditionally and is a diva of the highest ranking.

But because this IS a recession- I made her a homemade gift. I also made a card with my hand print on it.
For hating baking this turned out to be absolutely beautiful. I can not believe how pretty this cake is.

The Process
I made a really basic yellow cake recipe, stripped down, easy. I then added canned raspberries I had in the cabinet and walnuts also. I made sure to drain the raspberries, I didn’t want to add too much extra liquid to the cake batter. I also added a little lemon zest to make the cake more refreshing.

Hey batta batta SaWing batta
Hey batta batta SaWing batta

I let the cake bake at 350 for 45 minutes and it came out perfectly!

I used a basic butter frosting recipe (I will provide below), and added lemon zest to get a tart fruity taste to the frosting. I frosted the cake and added lavender to the top with lemon slices and a big beauty chlymatis from our garden.
Cake 1 001
Recipe for Raspberry Cake with Lemon Lavender Frosting
1 cup flour
3/4 cup sugar
1/4 cup shortening
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 eggs

Grease and flour cake pan. Preheat oven to 350 degrees.
Mix flour and dry ingredients.
Cream sugar and shortening in a seperate bowl, add eggs, add dry ingredients little by little, alternating with milk. Add vanilla and raspberries.
Cook for 45 minutes

Lemon Lavender Frosting
2 tbsp butter
1 cup sugar
1tbsp milk
grated lemon rind

Cream butter and sugar well add milk and lemon rind

Add lavender to top of frosting


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