Lemon cake with Rose butter cream frosting- for my birthday!!

Come December and my oven bakes non stop! Yes, I remember  telling you this a trillion times now, but the batch of cookies, cupcakes, cakes being baked this month, makes all the careless small and big burns on hands worthwhile. Last year it was an Eggless black forest cake and a kitkat chocolate cake on my December blog archive .

     As always the cakes for the birthdays are planned weeks ahead, preperations starts days ahead and can be modified minutes ahead 😃. But the baker always has the final say. After all you cannot expect her to make a “Doremon-meets-Spiderman-in-a-fancy Disney car-with discovery science innovations in the background” kind of cake with inadequate ingredients and more importantly elemantary decorating skills! Those who know my son can swear by his capacity to be able to demand this weird combination.  Thankfully it was not his birthday. And being the birthday girl I took all the liberty in deciding the design, flavour and icing.

I always wanted an all -girly, pastel coloured cake for my birthday, with lots roses. Initially planned for a lemon pound cake, then finally settled on a light lemon sponge cake. Decided to frost with a rose flavoured butter cream. As much as I tried getting rose extract through friends/ online/sister, it just kept evading me and finally I had to settle with rose water. The flavour wasn’t exactly the way I wanted, but it was a nice experiment on the whole. If you are one of those fortunates who have access to good quality extracts, happily suit yourself.

I had cling wrapped the baked sponges  after cooling completely and refrigerated for a day till I had to do the icing.The cake has lots of yogurt, so was pretty moist even after cutting and refrigerating  the next day. 

Recipe adapted from the book- Baking Easy, elegant, and eggless by Arlene Kezwer.


  • All purpose flour-1 ½ cups
  • Oil-½ cup
  • Yogurt / curd – 1¼ cup
  • Baking powder – 1 teaspoon
  • Baking soda/lemon flavored Eno- 1 teaspoon
  • Sugar – 1 cup
  • Lemon juice – 2 to 3 teaspoons
  • Lemon zest- 1 generous tablespoon
  • Vanilla extract – 1 teaspoon


  • Pre heat the oven to 180 degrees C.
  • Grease and line a 9 inch round baking tin.
  • Sift flour, baking powder in a large bowl, whisk well.
  • In another bowl, mix oil, yogurt, lemon juice , lemon zest, vanilla. Whisk / beat until well combined.
  • Mix the liquid ingredients gradually into the flour mixture.
  • Lastly add eno, mix well and pour batter in the baking tin.
  • Bake for 35-40 minutes at 180, until a tooth pick inserted at the centre comes out clean.

 For butter cream frosting: recipe adapted from food.com   

  • Softened butter ( at room temperature)- ½ cup
  • Icing sugar (sifted atleast twice)- 2 cups
  • Milk- 2-3 tablespoons ( to adjust the consistency)
  • Rose water- 1-2 tablespoons or few drops of Rose extract
  • Pink food colour- few drops


With an electric mixer, cream the butter with 1 cup icing sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rosewater. Keep adding icing sugar and milk, and beating on high, until you have a nice frosting consistency.Add a few drops of  food coloring to dye it pink.

For icing cake:

  • I baked two seperate sponges in my 9 inch round tin. The lower sponge was vanilla and upper lemon. Check the eggless vanilla sponge recipe here.
  • After baking the sponges, wrap them with cling film and refrigerate until icing.
  • Once the icing is ready and the sponges are cold, add 2-3 teaspoons of sugar, juice of half lemon in half cup water. mix well and use this syrup to soak the sponges before icing.
  • If there is excessive dome on the top surface of cake, slice it off using a long serrated knife.using a spoon or a silicon brush, moisten the surface of cakes .
  • Place one sponge with the flat (undersurface) facing upwards. Using an offset spatula, apply a thick even coat of buttercream .
  • Place the second sponge, with the flat surface facing the icing, see to it they are seated in allignment.
  • Cover the cake with frosting, evenly using spatula. This takes some time and practice. If you have a cake turn table, it makes life much easier.
  • Decorate it using fresh rose petals or fondant roses as I have made.


  • You can add finely chopped fresh rose petals or a dollop of gulkand (rose petal jam) in the butter cream to get a more intense rose flavour.
  • Do not over whip butter after adding sugar.
  • Cream the butter well before adding sugar.
  • Adjust the consistency by adding milk, only after adding rose water else it may become too watery. you can make it to thick frosting consistency or slightly thin piping consistency accordingly.

Try this amazing flavour combination for New year celebrations and add a tangy twist to the party !!


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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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