Lemon Baby Shower Cake

Yield: One 6.5-inch triple layer cake or one 9-inch double layer cake


1/4 pound (1 stick) butter, softened

1 ¾ cups sugar

3 eggs, at room temperature

1/2 tablespoon lemon extract

2 tablespoons fresh lemon juice

2 1/4 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups whole milk, at room temperature

  1. Preheat the oven to 350°F. Grease the bottom and sides of three 7-inch springform pans (if you don’t have 3, you can reuse the ones you have). Line the bottom and sides with parchment paper, and then grease the paper.
  2. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together.
  3. Add the eggs, lemon extract and lemon juice. Beat until combined.
  4. Combine the flour, baking powder, and salt and add to the mixer bowl in three batches, alternating with the milk and beginning and ending with the flour mixture. Scrape down the bowl and beat on high speed for 3 minutes.
  5. Divide the batter evenly into pans, or if reusing a pan, fill each pan two-thirds full.
  6. Bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted into the middle of the cakes.
  7. Let the cakes cool slightly in the pans. Remove and let them cool completely on a wire rack.

Lemon Syrup:

1¼ cups granulated sugar

1 cup water

2 teaspoons lemon extract

  1. While the cake is baking, place the sugar and water in a medium saucepan over medium heat. Heat until sugar granules have dissolved.
  2. Increase the heat to medium-high and bring to a boil.
  3. Remove from the heat and let cool slightly.
  4. Add the lemon extract.
  5. Use as soon as the syrup is lukewarm or store in the refrigerator until needed.
  6. Apply cooled syrup to the tops of cakes with a large pastry brush, being careful not to tear the cake, until the cake is well moistened but not soggy.  Proceed with icing the cake.

Lemon Buttercream:

Note:  Increase this recipe by ¼ if making a 9-inch double layer cake.

1 1/2 cups of unsalted butter, softened

3 cups confectioners’ sugar - the finest you can find (usually 10x)

1 tsp.  clear lemon extract

1 drop sky blue Americolor gel food coloring

1 drop liquid green food coloring

* Milk or heavy cream, optional

  1. In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar.  Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes.
  2. Add lemon extract and beat again for another minute until light and fluffy.  Add food colorings and mix until a consistent blue-green color is achieved.
  3. *Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.
  4. Frost and stack cakes on a cake stand or serving platter. Cover with a thin crumb coat of icing. Refrigerate cake until icing is well set. 
  5. Frost cake with an off-set spatula. 



Wax paper

Pink 2.5-inch wide ribbon

3.5-inch greaseproof doily (larger can be used if making the 9-inch cake)

Pearls (see source for pearls in “Suppies”)

Fondant baby booties (see below for instructions and template)

  1. Cut a piece of wax paper the same thickness and length of the ribbon.  Apply the wax paper to the bottom edge of the frosted cake.  It should naturally adhere.  (The wax paper will prevent the ribbon from becoming spotty and greasy).  Apply ribbon over wax paper and adhere with a small dot of icing at what you choose to be the back of the cake.
  2. Place pearls consecutively around the top edge of the cake, gently press them into the icing to adhere.  Center the doily on top of the cake and arrange the baby booties on the doily.