By BachFromTheDead on April 15, 2012
"This is an adapted recipe from a website I passed, the cake is moist and fluffy and the flavors balance well with the berries. NOTE: I did not have frosting on mine (I did a mild lemon glaze) as I do not like frosting; however I will provide a few spot recipes here of different buttercreams and the like for convenience. Or you can just do store bought. FROSTING CHOICES: For Lemon Basic Frosting: 1 cup unsalted butter, at room temperature 7-8 cups confectioners' sugar 2 tablespoons half-and-half 1/2 cup fresh lemon juice 1/2 tablespoon lemon zest Meringue Frosting: 3/4 cup granulated sugar 4 large egg whites 2 tablespoons cold water 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 teaspoon cider vinegar"
Serving Size: 1 (166 g)
Servings Per Recipe: 12