Robin Egg Cake Recipe

Name: Robin Egg Cake Recipe
Ingredients: 2 3/4 cups (330g) King Arthur Unbleached Cake Flour; 1 2/3 cups (333g) granulated sugar; 1 tablespoon (12g) baking powder; 3/4 teaspoon table salt; 12 tablespoons (170g) unsalted butter, softened; 2 large egg whites, at room temperature; 3 large eggs, at room temperature; 1 cup (227g) milk, at room temperature, whole preferred; 2 teaspoons lemon paste or 1 to 2 tablespoons lemon zest; 2/3 cup (230g) blueberry jam or lemon curd; 8 tablespoons (113g) unsalted butter, at room temperature; 1/2 cup (92g) vegetable shortening; 1/8 teaspoon table salt; 5 to 6 cups (567g to 681g) confectioners' sugar, sifted; 2 teaspoons King Arthur Pure Vanilla Extract; 1/3 cup (78g to 113g) milk or 1/2 cup (78g to 113g) heavy cream, at room temperature; [product-link]natural food coloring[/product-link], optional; 1 tablespoon (5g) unsweetened cocoa; 1 to 1 1/2 tablespoons (14g to 21g) warm water or vanilla extract; 1/4 to 1/2 cup (21g to 42g) toasted coconut flakes, for sprinkling on top; chocolate eggs or candy of your choice

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Lemon layer cake filled with blueberry jam, decorated with light blue speckled frosting reminiscent of a robin’s egg

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Ingredients

2 3/4 cups (330g) King Arthur Unbleached Cake Flour
1 2/3 cups (333g) granulated sugar
1 tablespoon (12g) baking powder
3/4 teaspoon table salt
12 tablespoons (170g) unsalted butter, softened
2 large egg whites, at room temperature
3 large eggs, at room temperature
1 cup (227g) milk, at room temperature, whole preferred
2 teaspoons lemon paste or 1 to 2 tablespoons lemon zest
2/3 cup (230g) blueberry jam or lemon curd
8 tablespoons (113g) unsalted butter, at room temperature
1/2 cup (92g) vegetable shortening
1/8 teaspoon table salt
5 to 6 cups (567g to 681g) confectioners' sugar, sifted
2 teaspoons King Arthur Pure Vanilla Extract
1/3 cup (78g to 113g) milk or 1/2 cup (78g to 113g) heavy cream, at room temperature
[product-link]natural food coloring[/product-link], optional
1 tablespoon (5g) unsweetened cocoa
1 to 1 1/2 tablespoons (14g to 21g) warm water or vanilla extract
1/4 to 1/2 cup (21g to 42g) toasted coconut flakes, for sprinkling on top
chocolate eggs or candy of your choice