A Burst of Sunshine in Every Bite
Sunshine Garden Cake is more than just a dessert—it’s a celebration of fresh, citrusy flavors and floral garden beauty. With soft lemon sponge layers, whipped cream cheese frosting, and edible garden-inspired decorations, this cake is a perfect centerpiece for spring and summer gatherings, baby showers, birthdays, or even Sunday brunch. Whether you’re a baking enthusiast or just love bright, zesty desserts, this lemon garden cake will add a ray of sunshine to your table.
🧾 Ingredients
the Lemon Cake:
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- Zest of 2 fresh lemons
- ⅓ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk (room temperature)
the Lemon Cream Cheese Frosting:
- 1 cup unsalted butter, room temp
- 200g (about 7 oz) cream cheese
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Yellow gel food coloring (optional)
Decoration:
- Edible flowers (like chamomile, lavender, pansies)
- Thin lemon slices or dried lemon rounds
- Mint leaves or lemon balm
- Optional: candied lemon peel or zest curls
🧑🍳 Instructions
Preheat Your Oven
Start by preheating your oven to 175°C (350°F). Grease and line two 8-inch cake pans with parchment paper.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with the sugar until light and fluffy (around 3–4 minutes). This step ensures a light and airy cake.
Add the Eggs and Flavors
Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract for a fragrant, citrus-forward base.
Combine Wet and Dry
With the mixer on low speed, alternate adding the flour mixture and buttermilk in batches, starting and ending with the dry ingredients. Mix just until everything is combined—don’t overmix.
Bake the Cake
Divide the batter equally between the two pans. Smooth the tops and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
🍋 Make the Frosting
While the cake cools, prepare the frosting. In a stand mixer, beat butter and cream cheese until creamy and lump-free. Gradually add powdered sugar, followed by lemon juice, vanilla, and food coloring if desired. Beat until light and fluffy (about 3–5 minutes).
🎂 Assemble Your Garden Cake
Place one cake layer on a cake stand or serving plate. Spread a thick layer of lemon cream cheese frosting on top. Add the second layer and frost the top and sides of the cake. You can go for a rustic, natural look with visible swirls, or use a palette knife to smooth the frosting for a clean finish.
🌸 Decorate with Garden-Inspired Elegance
Finish your Lemon Sunshine Garden Cake with a floral garden vibe:
- Arrange edible flowers like pansies, chamomile, or violets.
- Add lemon slices or dried lemon wheels.
- Sprinkle with fresh mint leaves or tiny lemon balm sprigs.
- Optionally, add candied lemon peel for extra texture and shine.
🫖 Serving Tips & Storage
This cake tastes amazing with a cup of herbal tea (like chamomile or mint) or a cold glass of lemonade. It’s best served slightly chilled, and it stays fresh for up to 3 days in an airtight container in the fridge.
💡 Baking Tips
- For a stronger lemon flavor, brush each cooled cake layer with a little lemon syrup before frosting.
- Make sure your butter, eggs, and buttermilk are at room temperature for the fluffiest texture.
- Use edible-grade flowers only—avoid anything sprayed or from unknown sources.
Nutritional Info (per slice approx.)
Calories: 410 | Fat: 22g | Carbs: 47g | Sugar: 30g | Protein: 4g
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