Lemon Layer Cake with Lemon Curd Filling

Dear baking world,

One notice: birthdays. Anybody who’s a baker knows what that notice technique. It technique an excuse to compose a luscious baked honest appropriate apart from upright “I in fact wished new homemade cookie dough to like” (which came about on Thursday and I ate extra cookie dough than sincere cookies).

So who’s birthday is it? Well, my easiest buddy and roommate obviously. I wouldn’t scamper to such lengths to compose a layered cake if it wasn’t for her and if it wasn’t because I bask in her quite a bit. And, I in fact hang posted two lemon truffles/cupcakes within the past month, but I promise you, there is an extended-winded explanation.

Stumble on, Kristina is understated to figure out. She doesn’t bask in too sweet. She doesn’t bask in those extra or less desserts the put you layer Oreos and Reese’s in a brownie because that’s too a lot (I entirely agree along with her. Simplicity, fellow bakers, is a extra is less sort thing). And, oh yeah, she goes fully gaga over citrus anything. I’ve never viewed anybody perceive a lemon cupcake the procedure in which she did; it turned into as soon as the procedure in which a predator eyes prey or the procedure in which I perceive a burger. And so I had to compose her a lemon layer cake because a birthday isn’t total with out a total bunch layers.

The cake itself is steadily divine. It’s one among my favourite cake recipes of all time, but I labored some magic on it, and a small of little bit of chemistry, and came up with a cupcake that fully upped the ante from it’s lesser cousin. How did I reach this? Science time!

This recipe would not hang any baking soda and handiest baking powder in it? Why? Because Buddy’s recipe doesn’t hang any acids. Baking soda is handiest required in a recipe when acids are uncover. For example, a recipe made with buttermilk apart from total milk can hang baking soda; with handiest baking powder, the cake would no longer upward push for the reason that acidity of the buttermilk would neutralize the small quantity of baking soda within the baking powder and likewise you hang a flat mess.

So I labored a small of magic and followed Shirley Corriher’s rule: add 1/4 tsp. of baking soda per cup of flour. To any extent additional baking soda is formulation too a lot. What occurs whenever you happen to put in extra baking soda? Your cake will most likely be over-leavened. Rule of thumb: extra baking soda would not mean fluffier truffles. In fact, too a lot baking soda makes too many bubbles that swiftly accumulate away from the cake all by baking and leaves you with a flatter, less fluffy cake.

In enlighten to be able to add baking soda, I also had to be able to add in acid, which is the put buttermilk comes in. I modified all of the milk with buttermilk. Then, I added a small of little bit of lemon juice (which will be acidic) and voila! My cake baked completely within the oven and per my take a look at cupcake, tasted fully fan-freaking-tastic. It turned into as soon as moist, flavorful, dense and had a breeze of lemon. Perfection.

The closing touch turned into as soon as lemon curd and a few cream cheese frosting. I fully admire lemon curd. There is a bakery in Eau Claire that’s earlier college and makes a median lemon sponge cake with a correct layer of lemon curd. I had to replica that in my possess kitchen, so I did. This recipe would not require straining, and the creator explains it listed here.

And at final, lemon cream cheese frosting. There’s nothing bask in it. And everybody knows that cream cheese frosting makes me scamper out on every occasion I like it, but within the most good formulation that you might well maybe presumably think about.

Cheerful baking, and please, compose this cake. It’s improbable.

Brita

P.s. Cheerful Twenty first birthday, Kristina! ❤