Lemon Fruit Cake

Well, actually I made this cake for my husband's birthday last month .. it's kind of late to posting but better late than sorry :-p *yuhuu, anyone who asked this recipes .. please don't get mad of me he..he..he..*

Ingredients :

200 grams granulated sugar

150 grams flour

50 grams maizena (corn flour)

100 grams butter, melted

2 tsp baking powder

1 tsp salt

2 tbsp lemon extract

1 tbsp lemon zest

8 eggs

Direction
Put oven rack in middle position and preheat oven to 350°F. Butter and flour 2 8 inch cake pans, knocking out excess flour.

Sift together flour , baking powder, and salt into a bowl.

Beat together eggs and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. then beat in zest and extract and continue beating 5 minutes more.

Reduce speed to low, then add flour mixture mixing until batter is just smooth. Add the melted butter

Divide between cake pans, spreading evenly.

Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely.

Assemble cake:

Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup butter cream. Top with remaining cake layer, rounded side down, and frost side and top of cake with butter cream.

And next decorated cake with fresh fruits.

Butter Cream Recipes :

1/2 cup Shortening

1/2 cup Butter

1/2 teaspoon Pure Vanilla Extract

5 cups Confectioner's Sugar

3 tablespoons Milk

Directions:
Cream butter and shortening with mixer for 3 minutes on high speed. Add vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed.

Scrape sides and bottom of bowl often. Mix on high speed for 5 minutes.