Cakes & Baking

Lemon Layer Cake with Lemon Curd Filling

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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.


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

Lemon Cake

Lemon Cake

Lemon Cake

Lemon Cake

Lemon Cake

Lemon Cake

Lemon Layer Cake with Lemon Curd Filling

Recipe Type: Cake

Author: adapted from Buddy Valastro

Prep time: 30 minutes

Cook time: 25 minutes

Total time: 55 minutes

Serves: 6

This lemon layer cake is the ideal combination of citrus and sweet to please any citrus lover. (P.S. Cheerful Twenty first birthday, Kristina)

  • For the cake:
  • 2 ½ cups cake flour
  • 2 cups sugar
  • ¾ cups vegetable oil
  • 2 ¼ teaspoon baking powder
  • 2/3 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 2 Tbsp. lemon juice (ideally new)
  • ½ teaspoon salt
  • 4 additional immense eggs, room temperature
  • 1 cup buttermilk
  • (lemon curd and cream cheese frosting recipes below)
  • For the lemon curd:
  • 3 Tbsp. unsalted butter, softened at room temperature
  • 1/2 cup sugar
  • 1 immense eggs
  • 1 immense egg yolks
  • 1/3 cup new lemon juice
  • 1/2 tsp. grated lemon zest
  • For the frosting:
  • 4 oz. cream cheese, room temperature
  • 4 oz. butter, room temperature
  • 2 cups powdered sugar
  • a flee of vanilla
  • a flee of lemon zest (freshly grated)
  • a flee of lemon juice (to your taste)
  1. For the cake:
  2. Preheat the oven to 350F.
  3. Assign the flour, sugar, vegetable oil, baking powder, baking soda, vanilla and salt in a immense bowl. Mix on sluggish for a few seconds or upright till the ingredients are blended collectively. Elevate the flee to low-medium and continue to mix till aloof, approximately 1 additional minute.
  4. Add 1 egg at a time, along with the following one after the earlier one has been absorbed into the combination. Stop the motor periodically and quandary the bowl from the bottom with a rubber spatula to integrate ingredients, and return the mixer to low-medium flee.
  5. Add the lemon juice.
  6. Then, continue to mix for one more minute to be clear the eggs were totally blended in. This is able to maybe relieve guarantee that the sugar is dissolved and that the flour has been totally blended in, that can relieve manufacture a luxurious mouth-feel within the closing cake.
  7. Add the milk, 1/2 cup at a time, stopping the motor to quandary the perimeters and bottom between the two additions. Proceed to mix for one other minute or till the combination appears aloof.
  8. Bake for 25-28 minutes, or till a toothpick to the center comes out tidy.
  9. For the lemon curd:
  10. In a immense bowl, beat the butter and sugar with an electrical mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix within the lemon juice. The combination will most likely be conscious curdled, but this can also honest aloof out as it cooks.
  11. In a medium, heavy-based entirely saucepan, cook dinner the combination over low warmth till it looks aloof. (The curdled appearance disappears because the butter within the combination melts.) Amplify the warmth to medium and cook dinner, stirring constantly, till the combination thickens, about 15 minutes. It might well maybe restful leave a course on the wait on of a spoon and can hang to restful be taught 170°F on a thermometer. Don’t let the combination boil.
  12. Rob away the curd from the warmth; scuttle within the lemon zest. Switch the curd to a bowl.
  13. Press plastic wrap on the outside of the lemon curd to connect a skin from forming and sit back the curd within the refrigerator. The curd will thicken additional as it cools.
  14. Then, dwelling a correct amount (or nevertheless a lot you desire) on top of the main layer of cake and unfold out.
  15. Layer the second layer.
  16. For the frosting:
  17. Cream the cream cheese and butter.
  18. Add the powdered sugar. (Add extra till it is to your required taste.)
  19. Add vanilla, lemon zest and lemon juice.
  20. Regulate the frosting additional to your taste.
  21. Unfold onto layer cake. Add as a lot or as small as you desire.

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