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1
Steep the lemon zest and juice, hibiscus in the hot milk till cool. Place in the refrigerator for 6 hours. It will slightly curdle as if making buttermilk. It`s a good thing.
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2
Strain saving the zest using half for the cake and half for the icing. Mincing the zest fine.
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3
You can also use a couple of the hibiscus flowers that was soaked fine minced in both the cake and frosting.
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4
Preheat oven to 350 degrees.
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5
Placing rack in middle of the oven.
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6
Spray 9x13 baking dish.
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7
In a bowl sift the flour, baking powder and salt.
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8
In a food processor pulse butter and 1/2 the reserved zest and 2 hibiscus flowers. Then press on and add the sugar through feed tube. Process till light and fluffy stopping 1/2 way through to wipe side down.
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9
Add one egg at a time till all combined.
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10
Pour in the flour mixture and process while pouring the milk mixture through the feed tube. If a pink cake is desired add a couple drops of red food coloring with the milk mixture.
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11
Bake 32 minutes.
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12
Icing:
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13
In a food processor pulse to blend cream cheese and butter. Run processor while adding the reserved minced lemon zest and 2 hibiscus flowers form the milk mixture.
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14
Add lemon juice and sugar blending till light and creamy. Chill till ready to ice cake.
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15
While cake is warm pierce holes throughout the cake. Spread a thin layer of jelly over cake,.
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16
Cool cake.
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17
Ice cake once cooled.
