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Get Started - 100% free to try - join in 30 secondsYields one four layer 6-inch cake
10-12 servings
Begin this cake one day ahead. The cake layers need to chill in the refrigerator overnight. Be sure to use the spoon and sweep method for measuring flour, so the cake isn’t too dense – or use a scale to be sure.
Cake
1 cup (226g) unsalted butter, at room temperature
3 cups (600g) granulated white sugar
1/2 cup vegetable oil
5 eggs
3 2/3 cups (462g) all-purpose flour
1/2 teaspoon fine grain sea salt
1 ½ teaspoons baking powder
2 tablespoons lemon extract
1 1/2 cups 7UP soft drink, divided
(two mini 7.5 oz. cans, as pictured)
Lemon-Lime Buttercream
2 cups (1 lb.) unsalted butter, at room temperature
2 lb. confectioners’ sugar
Milk or cream to thin
1 tablespoons lemon extract
2 teaspoons lime extract
Yellow gel food color
Leaf green gel food color
Assembly
1/4 cup yellow sprinkles
1/4 cup green sprinkles
5 lemon jelly slice candies
12 maraschino cherries with stems, drained on paper towels
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