Lemon Cake

12
Servings
2h
Prep Time
35m
Cook Time
2h 35m
Ready In

Recipe: #35847

October 14, 2020



"The perfect lemon cake. Not to sweet, light icing, and strong lemon flavor. I like to go light on the frosting, so this is the perfect amount for me, but if you like more frosting on your cake, you could double it. This recipe just covered a 9-inch, triple layer cake"

Original recipe yields 12 servings
OK
  • FOR LEMON SYRUP
  • FOR CAKE
  • Lemon Curd:
  • FOR LEMON ITALIAN BUTTERCREAM

Nutritional

  • Serving Size: 1 (507.9 g)
  • Calories 1244.3
  • Total Fat - 69.2 g
  • Saturated Fat - 30.9 g
  • Cholesterol - 1824.1 mg
  • Sodium - 15452.7 mg
  • Total Carbohydrate - 113.3 g
  • Dietary Fiber - 2.4 g
  • Sugars - 62.7 g
  • Protein - 42.1 g
  • Calcium - 392.2 mg
  • Iron - 7.2 mg
  • Vitamin C - 17.6 mg
  • Thiamin - 0.5 mg

Lemon Syrup:


Step 1

Combine all ingredients in a small saucepan and heat, stirring constantly, until well combined and sugar is completely dissolved

Step 2

Set aside to cool completely

Cake:


Step 3

Preheat oven to 350 degrees F.

Step 4

Butter and flour three 8 or 9 inch round pans.

Step 5

Whisk together the flour, baking powder, baking soda, and salt and set aside.

Step 6

Mix fresh lemon juice and milk in a small bowl and set aside.

Step 7

Pulse sugar and zest of a lemon in a food processor until zest is all minced in.

Step 8

Cream butter and sugar in a stand mixer using a paddle attachment.

Step 9

Add vanilla and eggs, one at a time mixing until incorporated before adding the next. Make sure you scrape the bowl down.

Step 10

Add flour and milk mixtures to the butter in 3 alternating batches.

Step 11

Divide batter evenly between pans and smooth (use baking strips to keep levels even and prevent doming)

Step 12

Bake 35 minutes or until toothpick inserted in the center of cake comes out clean

Step 13

Once done, let cakes cool completely

Step 14

Once cake is cooled, level cakes if needed, brush top with cooled lemon syrup, wrap in plastic wrap and chill at least an hour, or overnight

Lemon Curd:


Step 15

Pulse sugar and zest of a lemon in a food processor until zest is all minced in.

Step 16

Place egg yolks into a pot and beat lightly with a wire whisk.

Step 17

Whisk in the sugar and mix until lighter in color.

Step 18

Stir in lemon juice gradually.

Step 19

Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.

Step 20

Remove pot from heat, then add the cold, cubed butter and mix until melted.

Step 21

Strain the final mixture to remove any bits of zest, etc.

Step 22

Transfer the curd to a sealable container or bowl to chill. If storing in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.

Lemon Italian Buttercream


Step 23

Pulse sugar and zest of a lemon in a food processor until zest is all minced in.

Step 24

In a small saucepan, combine the sugar and water. Place over medium heat and bring to a boil. Clip a candy thermometer to the side of the pan.

Step 25

While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.

Step 26

When the syrup reaches 230°F on the candy thermometer, begin to whip the egg whites on medium/high speed. Whip until the egg whites are stiff.

Step 27

After all the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3 to 5 minutes. Beat in the vanilla

Putting it all together


Step 28

Place your first cake layer on your serving plate.

Step 29

Pipe a thin rim of butter cream along the edge of the cake layer. This will help contain the lemon curd. Fill in with half the lemon curd, and top with next layer of cake. Repeating steps to fill that layer

Step 30

Top with remaining layer and frost with remaining buttercream.

Tips & Variations


No special items needed.

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