Prepare the Hibiscus Tea:

Brew a strong cup of hibiscus tea (about 1 tablespoon of dried hibiscus flowers steeped in hot water for 5-7 minutes). Let it cool completely.

Preheat the Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

Make the Cake Batter:

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and lemon zest (if using).

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt.

Alternate Adding Wet and Dry Ingredients:

Slowly add the dry ingredients to the wet mixture, alternating with the cooled hibiscus tea and milk. Begin and end with the dry ingredients. Mix gently until combined.

Bake the Cake:

Divide the batter evenly between the two prepared pans.

Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

Make the Hibiscus Frosting:

In a mixing bowl, beat together the softened butter and powdered sugar until smooth and fluffy.

Gradually add the cooled hibiscus tea and vanilla extract, continuing to mix until the frosting reaches your desired consistency. If it’s too thick, add a tablespoon of heavy cream for a smoother texture.

Assemble the Cake:

Once the cakes have cooled, place one layer on a serving plate. Spread a layer of hibiscus frosting on top.

Place the second cake layer on top and frost the entire cake with the remaining hibiscus frosting.

Garnish with dried hibiscus flowers for a decorative touch.

Serve and Enjoy:

Slice and serve your Hibiscus Bliss Cake as a stunning dessert for any occasion!