LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
This 3 layer lemon layer cake is made completely from scratch with real lemons. It's deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.
Provided by Sally
Categories Cake
Time 4h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
- Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick- about 1 - 1.5 inches.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners' sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
- Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
LEMON CAKE - WITH A SECRET FLUFFY LEMON FROSTING
Recipe video above. This is the Lemon Cake you make when you want to impress. 3 cake layers with a velvety, tender crumb based on my signature Vanilla Cake recipe that readers around the world have fallen in love with. Finished with a magic fluffy not-too-sweet lemon frosting (read more about it here - it also has a huge fan following!). Bonus: this cake stays perfectly fresh for 4 whole days. That's unheard of!Pressed for time? Make this quick Lemon Cake with Lemon Glaze.
Provided by Nagi
Categories Cakes
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven.
- Cake pans: Grease 3 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.
- Whisk flour, baking powder and salt in a large bowl. Set aside.
- Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
- With the beater still going, pour the sugar in over 45 seconds.
- Then beat for 7 minutes on speed 8, or until tripled in volume and white.
- Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam is ok). If you do this ahead, cover and keep hot while beating eggs.
- Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
- Lighten hot milk with some Egg Batter: Pour hot milk, vanilla, lemon juice and zest and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
- Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
- Pour batter into pans.
- Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
- Bake 23 minutes or until golden and toothpick inserted into centre comes out clean.
- Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
- Frost with provided Lemon Frosting, or Lemon Cream Cheese Frosting from this Lemon Blueberry Layer Cake recipe.
- Thickening roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
- Add milk: While whisking constantly, slowly pour the milk in (this ensure it's lump free). As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
- Thicken roux: Cook until the mixture thickens in a thick, dolloping custard - see video for texture. (Note 13 tip)
- Cool: Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (20 min counter then 30 min fridge), but do not let it get fridge cold. (Note 14) It will firm into a very thick paste.
- FROSTING - cream butter: Beat butter with either a handheld beater or stand mixer (with whisk attachment) for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
- FROSTING - add roux: While beating on speed 5, add the roux one heaped tablespoon at a time. Take about 1 minute to add it all. Once all added, add lemon zest and juice, then whip for 2 minutes until you can see that it is stiff enough to hold peaks liek whipped cream. Do not whip more than 4 to 5 minutes (this will activate starch and make it sticky).
- Flip a cake layer upside down (for level surface). Spread with 3 - 4mm / 0.12 - 0.16" frosting. Top with another upside cake layer, spread with ore frosting. Cover with final cake layer then use remaining frosting to cover top and sides.
Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
BEST EVER LEMON DRIZZLE CAKE
I love a good slice of cake and a cup of tea, particularly when it's warm and sunny outside. And nothing says sunshine like bright yellow, zesty lemons! This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. This is also my boyfriend's absolute favorite; he exclaimed it was the best cake he's ever had, which is certainly saying something! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake!
Provided by Try This Recipe!
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
- Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
- Pour batter into the prepared pan, being careful not to press it down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
- Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 63 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 15.4 g, Sodium 569.1 mg, Sugar 39.3 g
BEST-EVER LEMON CAKE
A 13-year old friend of mine baked a version of this and I thought it was FABULOUS. I tweaked her recipe a little, but I must say...it is hands-down the BEST lemon cake I've ever had.
Provided by Torrey Moseley
Categories Cakes
Time 1h50m
Number Of Ingredients 29
Steps:
- 1. FOR CAKE: Preheat oven to 350º (325 if high altitude). In large bowl, mix first 5 ingredients (marked with*) with electric mixer until light and fluffy. Add eggs and egg whites, 1 at a time, beating well after each addition. Combine dry ingredients in separate bowl-whisk together well. Alternate adding flour mixture and buttermilk, a little at a time. Beat well after each addition. Begin and end with flour mixture. Pour batter into 2 (9-inch) round cake pans that are coated with cooking spray. Sharply tap pans on counter a couple of times to remove air bubbles. Bake at 350º for 20 minutes. NOTE: Cakes will NOT brown. They will remain pale with slightly golden edges-sort of like a Twinkie. Cool in pans for 10 minutes on wire rack, then turn them out directly onto racks to continue cooling. Cool completely.
- 2. FOR FROSTING: In bowl, mix everything EXCEPT powdered sugar in bowl and beat with mixer until light and fluffy. Make sure you use COLD cream cheese, as room-temp cream cheese makes frosting too runny. Gradually add powdered sugar and beat JUST until blended. Chill 1 hour.
- 3. For Curd: Beat sugar and butter together in bowl until light and fluffy. Add eggs, one at a time, beating well after each egg. Add lemon juice. Mixture will look curdled at first-but will smooth out during cooking. In heavy pan (don't use copper, it will react with the acid), cook over low heat until smooth, then increase to medium heat. Stir constantly-especially in corners on bottom of pan. (OR you can cook in steel bowl over simmering water). DO NOT BOIL. It's done at 170º~ when your finger leaves clear path on back of spoon. Remove from heat. Add zest. Cover with plastic wrap (pressed onto surface of curd to prevent skin from forming) and thoroughly chill in refrigerator. It will last 1 week in fridge...2 months in freezer.
- 4. TO ASSEMBLE: Slice both layers of COOLED cake in half, horizontally--to create 4 separate layers (I use dental floss). Place one layer section on large plate. Slather with thick layer of curd. Place remaining layers on top, one at a time, slathering with curd in between each layer--or just use frosting in between layers if you didn't make curd. Frost entire cake with frosting. May garnish with thin slices of lemon, lemon zest, mint leaves or with Lemon gel candies.
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3.9/5 (13)Category Cakes/Cupcakes, DessertCuisine American, DessertTotal Time 1 hr
- Preheat oven to 350 degrees F. Lightly grease the bottom of two 9" round cake pans, then place a piece of parchment paper in the bottom. Liberally grease the bottoms and sides of the cake pans with cooking spray; set aside.
- In the bowl of a stand mixer, cream together the butter and granulated sugar until fluffy and pale, about 5 minutes. Do not skimp on the beating time as this breaks down the sugar crystals and makes the cake fluffy. Meanwhile, in a medium to large-size bowl, whisk together the eggs, lemon juice, buttermilk, vanilla extract, and lemon zest until combined. Set aside.
- In another bowl, whisk together the flour, baking powder, baking soda and salt. Starting with the flour, add a little into the stand mixer bowl with the butter mixture and beat on low speed until incorporated. Alternate adding the buttermilk mixture with the flour mixture until a thick batter comes together.
- Divide the batter evenly among the baking pans and smooth out the tops. Bake for about 25-35 minutes, testing with a toothpick inserted near the center. If the toothpick comes out clean or with moist crumbs, it is done. Cool completely.
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