There are so many amazing ideas out there for a 4th of July treat.  I decided to make one of the most cleaver cake ideas I have seen. It came from the blog 17 and baking.  Elissa is inspiring!  I hope you enjoy this idea as much as I did. 

As for the recipe I decided to try the recipe featured on the blog Delectable deliciousness.  The cake was fabolous, lemony, moinst and very good.  The frosting, was heavenly!  I thought it complemented the cake beautifully! 

Happy 4th of July to everyone!

I forgot to bring my camera to the BBQ party we went, so my dear husband took the picture for me, but if you notice, the blue part of flag is on the wrong side! oops!!!

Perfect Party Cake 

from Dorie Greenspan’s “Baking: From My Home to Yours”

2 1/4 cup cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk (I used buttermilk)
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 teaspoon pure lemon extract

1. Preheat oven to 350°F. Spray two 9-inch round cake pans with non stick spray. Optional – line the bottoms with a round of parchment. If using, also spray the parchment with non stick spray.

2. Sift together flour, baking powder and salt. Set aside.

3. Whisk together the milk and egg whites in a medium bowl. Set aside.

4. In the bowl of your electric mixer, combine the sugar and lemon zest and rub the lemon zest into the sugar with your fingers until well incorporated. The mixture will become moist and very fragrant.

5. Add the butter to the sugar/zest mixture and, using the paddle attachment, beat on medium speed for a full 3 minutes. Add the lemon extract and 1/3 of the flour mixture; add 1/2 of the milk/egg white mixture and continue to beat at medium speed, then add half of the remaining flour mixture, then the rest of the milk/eggs and finish with the remaining flour. Once all ingredients are combined, beat the batter for a good 2 minutes to ensure it is thoroughly mixed and well areated.

6. Pour into prepared pans and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

 Make 1 and 1/2 recipes for the red, white and blue cake.  I used about 1 t of gel food coloring to color red and blue.

White Chocolate Frosting
adapted from foodnetwork

5 ounces good quality white chocolate, chopped fine
2 sticks (1 cup) unsalted butter, room temperature
3 cups powdered sugar, sifted
pinch salt
1/2 teaspoon vanilla extract
1/4 cup sour cream

1. Melt white chocolate over a double boiler or in microwave. Set aside to cool.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light a fluffly. Slowly add the powdered sugar until well combined.

3. Add the salt, vanilla extract and sour cream and beat until very smooth.

4. Add the melted white chocolate and beat just until combined.