Close up and in your face lemon cake! I made this cake a couple of weeks ago for Husby's birthday. He's a huge lemon fan. The kids and I made this cake for him last year but this time we went all lemon! Lemon cake, filled with lemon curd, and topped with this lemon butter cream frosting. The flavor is light and the frosting is creamy-It's every lemon lovers dream!
Lemon Cake Recipe
-I doubled the recipe for the 4 layers-
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 3 large eggs, at room temperature
- 1 cup buttermilk
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup vegetable shortening
- 2 tsp. finely grated lemon zest
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup lemon-lime soda
- 1 tsp. pure vanilla extract
Preheat oven to 350°F. Spray two 9-inch round metal baking pans with nonstick cooking spray.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Add eggs, buttermilk, butter, shortening, lemon zest and lemon juice to flour mixture.
Using a Kitchen Aid mixer on medium-low speed, mix for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Mix on high speed for 1 minute.
Add lemon-lime soda and vanilla; mix on low speed for 15 to 30 seconds, until just combined.
Divide batter evenly between the two prepared pans.
Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let pan cool on a wire rack for 10 minutes. Run a knife around edge of pans, then invert cakes onto rack to cool completely.
Place one cake layer, flat side up, on a cake plate or platter. Spread 3⁄4 cup of the frosting (see below) evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. Refrigerate for 1 hour before serving.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Add eggs, buttermilk, butter, shortening, lemon zest and lemon juice to flour mixture.
Using a Kitchen Aid mixer on medium-low speed, mix for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Mix on high speed for 1 minute.
Add lemon-lime soda and vanilla; mix on low speed for 15 to 30 seconds, until just combined.
Divide batter evenly between the two prepared pans.
Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let pan cool on a wire rack for 10 minutes. Run a knife around edge of pans, then invert cakes onto rack to cool completely.
Place one cake layer, flat side up, on a cake plate or platter. Spread 3⁄4 cup of the frosting (see below) evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. Refrigerate for 1 hour before serving.
Lemon Curd
1/4 cup fresh lemon juice (usually requires 1-2 lemons)
2 teaspoons finely grated lemon zest
1/3 cup sugar
4 egg yolks
3 Tablespoons butter
Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water). Heat, while stirring (almost) constantly with a whisk, until mixture thickens. It is done when it’s thick enough to coat the back of a spoon. Remove from heat, cover and refrigerate until cool.
Lemon Frosting click here for recipe
It's freezing here today! Hope you're stayin' warm where you are.
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