|1 teaspoon||Baking soda|
|1 tablespoon||Lemon zest|
|3 tablespoons||Fresh lemon juice|
|½ cup||Unsalted butter|
|2½ cup||Prepared canned frosting|
Grease & flour 8", 5½" & 4" ovenproof mixing bowls. Combine flour, soda & salt in bowl. Combine buttermilk, zest & juice in second bowl.
Beat butter & sugar in large bowl. Beat in eggs, one at a time. Beat in flour alternately with milk to combine. Pour into prepared bowls.
Bake in preheated 325 oven 30 to 50 minutes until wooden pick tests clean; remove smallest cake after 30 minutes. Cool bowls 5 minutes.
Run knife around edges to loosen; unmold cakes; cool on racks completely. Place 2 larger cakes next to each other. Spread with 2 cups frosting. Sprinkle with sugar. For hat, cut smallest cake in half. Cut out 6" cardboard half circle. Tint ½ cup frosting with black food coloring. Frost cardboard for brim; attach to small half of cake. Frost cake; place on head. Decorate as desired.
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