2 fresh lemons zest and juice only
2 (18.25 oz.) boxes of white cake mix
6 large egg whites
1 tsp lemon extract
1/2 C seedless raspberry jam
1 stick unsalted butter, softened
1/2 C sold shortening, softened
2 (1 lb.) boxes confectioners’ sugar
4 T of milk
2 T of lemon juice
3/4 C fresh blueberries, rinsed and dried
3 C large fresh raspberries, rinsed and dried
How to Make It:
Position the oven temperature control to 350 degrees.
Lightly spray 2 15X10 inch jelly roll pans with a non stick cooking spray.
Squeeze the lemons juice into a measuring cup adding enough water to make 2 2/3 C of liquid.
Dump the cake mixes into a large mixing bowl.
Beat in the egg whites, lemon zest, lemon juice mixture and the lemon extract 3 minutes or until the cake mix is
completely moistened.
Fold in the raspberry jam.
Pour the batter into the 2 prepared cake pans.
Bake 20 minutes or until the top springs back when lightly touched.
Cool the cake in the pan for 10 minutes then invert onto the wire rack and continue cooling to room
temperature.
Place the butter and shortening into a large bowl and beat 2 minutes or until fluffy.
Dump the confectioners' sugar into the butter mixture.
Add the milk and lemon juice and beat the mixture on low until well blend and smooth.
More milk may be added 1 t at a time if necessary to reach a spreadable consistency.
Remove 1 C of the frosting and set aside.
Place one cake layer on a cake platter and frost lightly with the frosting.
Lay the second layer on top and frost the sides and top evenly.
Place the reserved frosting into a pastry bag with a star tip.
Using toothpicks mark off a 6 inch X 5 inch section on the top left corner for the stars.
Place seven red stripes of raspberries across the cake being sure to start and end with a red stripe line and
leaving spaces between each row for the white stripes.
Gently pipe the white stripes between each red stripe.
Place the blueberries in the sectioned area of the cake.
Place the uncovered cake in the refrigerator until the ice is set then cover loosely with foil until ready to
serve.
Remove the cake from the refrigerator and allow it to stand at room temperature 20 minutes before serving.
Makes 35 servings
Preparation Time: approximately 15 minutes
Baking Time: approximately 20 minutes
Decorating Time: approximately 30 minutes
Total Time: approximately 1 hour 5 minutes
There is no better way to celebrate this countries birth than by serving this flag cake. It takes a little time
to prepare but everyone will love the effect and the effort. Small strawberries can be used in place of the
raspberries if you prefer.
