Mothers Day Recipe

FOR THE CAKE:

• Plain Flour 315g 
• baking powder 1 ¾ teaspoons
• 1/2 tsp baking soda
• 1/4 tsp salt
• 115g butter melted and cooled to room temperature.
• 115g olive oil
• 350g granulated sugar.
• 3 large eggs, room temperature 
• 2 tsp vanilla extract
• 225g buttermilk, room temperature
• 2 tbsp lemon zest
• 75g fresh lemon juice

FOR THE LEMON BUTTERCREAM:

• 228g salted butter, room temperature.
• 114g cream cheese room temperature
• 1 tbsp lemon zest (from 1 lemon)
• 715g Icing Sugar 
• 3 tbsp fresh lemon juice
• 3 to 4 drops yellow food colouring, optional

For Decoration.

• White chocolate curls, and/or edible flowers

Directions

1. Preheat the oven to 175oc.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. Whisk together the butter, olive oil, and sugar in a large bowl until combined. Add the eggs and whisk for 1 to 2 minutes, until lightened in colour. Add the vanilla, buttermilk, lemon zest and juice, and whisk to combine. Add the flour mixture and whisk to combine.
4. line 2 8-inch round cake tins with baking spray with flour. (Alternatively: butter and flour the pans). Divide the batter evenly between the prepared tins. Tap the tins a few times each on a kitchen towel on your counter-top to level the surface and remove air bubbles from within the mix.
5. Bake for 28 to 32 minutes or until toothpick inserted into the centre comes out cleanly. Transfer to a cooling rack. Let cool in the tins for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 1/2 hours.
6. For the Icing: Add the butter, cream cheese, and lemon zest to the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed until creamy, about 2 minutes. Add the powdered sugar. Beat on low speed until combined. Increase the speed to medium and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl. Add the lemon juice and yellow food colouring, if using. Beat until light and smooth, about 2 more minutes.
7. To assemble: Trim the cake layers to make the tops flat and even, as needed. Place 1 cake layer on a cake plate. Spread half the of the buttercream mixture over top. Top with the second cake layer and spread buttercream all over the top and sides of the cake.
8. Garnish with white chocolate curls, lemon slices, and/or edible flowers if you like.