by: JJurado007Posted on:

Lemon Cake

Yields: One 8-inch, three layer cake

Ingredients

Cake:

300 g All-Purpose Flour

55 g Cornstarch

1/2 tsp Baking Soda

2 1/2 tsp Baking Powder

1/2 tsp Salt

113 g Butter, unsalted room temp

350 g Sugar, granulated

112 mL Oil

3 Eggs, large, separated and room temp

4 Lemons, juiced and zested

1 Tbsp Vanilla Extract

240 mL Buttermilk, room temp

Frosting:

226 g Cream Cheese, full-fat and room temp

226 g Butter, Unsalted room temp

540 g Sugar, Powdered

2 Lemons, juiced

1 1/2 tsp Vanilla Extract

Curd:

2 Eggs, large

1 Egg Yolk, large

134 g Sugar, granulated

4 Lemons, juiced

85 g Butter, unsalted

Decor:

1 Lemon, sliced into 1/8 inch slices

1 cup Sugar, granulated

1 cup water

1 cup Sugar, granulated (for coating)

Method

Cake:

  1. Pre-heat oven to 350°F.
  2. Grease and line the bottom of three 8-inch round cake pans with parchment paper.
  3. Combine the flour, cornstarch, baking powder, baking soda and salt. Whisk well until well combined. Set aside.
  4. In a stand mixer with a paddle attachment, cream the butter, oil and granulated sugar on medium speed for 5 minutes.
  5. Scrape the bowl down and add the eggs one a time, ensuring to scrape the bowl in between additions.
  6. Add the lemon juice and lemon zest.
  7. Add 1/3 of the flour mixture and 1/3 of the buttermilk. Mix on medium-low speed. Scrape the bowl down and repeat until all has been added.
  8. Divide evenly into the three 8-inch round lined cake pans.
  9. Bake for 20-30 minutes.
  10. Once the cakes have cooled for 30 minutes, remove them from the cake pan and wrap in plastic wrap. Freeze them overnight or chill for at least 4 hours before frosting.

Curd:

  1. Mix the eggs, egg yolk, sugar well.
  2. Add the lemon juice and mix well.
  3. In a double boiler, whilst continuously whisking, cook the mixture until it reaches 165°F.
  4. Remove from heat and whisk the butter in until it is thoroughly mixed.
  5. Refrigerate for at least 4 hours or until thickened. It should be thick like peanut butter.

Frosting:

  1. In a stand mixer with a paddle attachment, cream the cream cheese until smooth and lump free
  2. Add in the butter and mix for 2 minutes.
  3. Scrape the bowl down and paddle down and mix for 1 minute.
  4. Gradually add the powdered sugar until while mixing on medium-low speed.
  5. Once all the sugar has been added, mix for 1 minute
  6. Add the vanilla extract and lemon juice and mix for 1 minute.
  7. Scrape the bowl down and mix for 1 more minute.

Assembly:

  1. Pipe a double stacked dam of frosting around the perimeter of the first layer.
  2. Add 1/2 of the curd and spread evenly.
  3. Repeat steps 1 to 2 for the second layer.
  4. The top layer should have 150 g of frosting on top. Frost the sides, making sure to reserve some for decor.
  5. Pipe 8 rosettes on top.
  6. Garnish with the candied lemon peels on top of the rosettes.