I must say that she does a really good job for a 5-year-old and really seems to enjoy the process! I'm so proud of her - but I digress.
I mixed the butter in, and we had a lump of rich, yellow, sugary bliss.
After adding the lemon extract and alternately blending in the flour mixture and buttermilk/egg white mixtures, I came out with this heavenly-looking, perfectly white batter that was simply amazing. It looked like marshmallow fluff (but since I don't like marshmallow fluff, it was infinitely better).
Out cooling on the racks
Oh yeah...nobody else put their finger in...no way....
I was a little challenged with the icing, because it seemed like I didn't have enough - either that or I was just expecting to have more to work with. I had to keep pulling from places I'd already covered in order to cover the rest of the cake. It had me scared for a bit, there, but it turned out fine.
Sweet Pea was really proud of her special cake.
After our munching on this lovely creation at our home, I took it the following weekend to my parents' house when we got together for Easter (it kept extremely well, by the way). Everybody adored it!! My father was REALLY into it and ate 2/3 of what I brought (curse him, he can eat like a horse and still be this tall, Cary Grant-type guy). Ha ha!
I will SOOOO make this cake again! I might try a whole teaspoon of extract next time in the cake instead of 1/2 tsp. but I haven't totally decided on whether that might be too lemony. I would definitely make more buttercream to make sure that I had plenty (probably 1.5 X's the recipe), but as far as any "flaws" in the recipe or cake there weren't any. This is such a versatile recipe, and a lot of fun to make as well. Try it - you'll love it!
Click here for the results of the many, many others in the Daring Bakers family! The recipe is posted all over the place, so I won't put it here since my post is already quite long.
Thank you, Morven, and thank you, Dorie!