• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup sugar
• 2 eggs
• Zest and juice of 1/2 lemon
• 1/2 teaspoon vanilla

• 4 tablespoons (1/2 stick) butter , softened
• 1/2 pound (8 ounces) confectioners' sugar
• Juice of 1/2 lemon
• Red food coloring , optional

• Editable flowers , optional
• 1/2 pound (8 ounces) confectioners' sugar
• Juice of 1/2 lemon
• Red food coloring , optional

To make cake: Preheat oven to 350°. Butter and flour one 5" pie pan, 1 cupcake pan, and 1 mini-muffin pan.

In a bowl, combine flour, baking powder, salt and ginger. Using a mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla. Continue mixing until smooth. Reduce speed to low and slowly add flour mixture. Mix just until combined. Pour into prepared pans. Bake largest cake 25 to 27 minutes, cupcakes 20 to 22 minutes, and mini muffins 15 to 18 minutes (until toothpick inserted into center comes out clean). Remove from oven; cool 10 minutes on a wire rack. Loosen edges with a knife and remove from pans; continue cooling.

To make frosting: With a mixer, whip butter; slowly blend in sugar. Add just enough lemon juice (about 3 teaspoon) to give frosting a thick, creamy consistency. Whip until fluffy, about 2 to 3 minutes. For pink frosting, add food coloring.

To assemble: Frost layers and stack. Garnish with flowers.