Lemon Cake Recipe #desser

There is something so reviving about lemon cake. Simple to make and goodness s0-delicous either all alone or combined with lemon curd, foods grown from the ground or crisp blackberry buttercream.

lemon cake

I genuinely thought I detested lemon cake for a very long time. Each time I had lemon enhanced anything it simply did not sit well. Turns out I simply detest counterfeit lemon seasoning. It helps me to remember hack drops. Not actually what I'm searching for in a lemon cake.

The first occasion when I utilized lemon get-up-and-go in a lemon cake formula was in cake school. Discussion around an AH-HA minute! When I took a chomp of that delectable lemon pound cake and that pizzazz hit me directly in the taste buds making my mouth water, I realized I had another most loved cake season.

This lemon cake formula was dependably the most well known with my ladies and nothing shouts summer wedding like lemon and new berries!

Also try our recipe : TRIPLE COCONUT POKE CUPCAKES #dessert

Ingredients :
Lemon Cake Ingredients :

• 15 oz cake flour
• 14 oz granulated sugar
• 12 oz whole milk
• 1 tsp sea salt
• 4 large eggs
• 2 oz vegetable oil
• 1 whole lemon zest
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp lemon extract
• 8 oz unsalted butter

Lemon Curd :

• 8 oz lemon juice
• 1 whole lemon zest
• 6 oz sugar
• 5 egg yolks
• 1/4 tsp salt
• 4 oz unsalted butter

Lemon Buttercream :

• 1/2 cup pasteurized egg whites room temperature
• 1 lbs unsalted butter room temperature
• 1 lbs powdered sugar
• 2 tsp lemon extract
• 1/2 cup lemon curd room temperature
• 1/2 tsp salt

Instructions :
Cake Instructions :

1. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
2. Measure out the liquid ingredients and place them into a bowl.
3. measure out liquid ingredients and set them aside
4. Measure out dry ingredients and place them into the stand mixer bowl.
5. measure out dry ingredients into a stand mixer bowl
6. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
7. attach the paddle attachment and turn on lowest setting
8. Add 1/3 of your liquid ingredients while mixing on low until just moistened. This part is crucial. Don't add too much liquid.
9. add one third of your liquid ingredients and mix
10. Increase mixing speed to medium (setting 5 on Kitchen Aid mixer). Let the mixture whip up until it has thickened and lightened in color. It should look like soft-serve ice cream. If you do not let the batter mix fully, you will end up with very short, cumbly cakes. This mixing can take up to 2 minutes. It is important not to undermix or overmix your batter.
11. whip your cake batter for 2 minutes
12. Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
13. Slowly add in the rest of your liquid ingredients, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny. I have to spoon mine into pans with a rubber spatula.
14. cake batter should be thick enough to spoon it out of the bowl with a rubber spatula
15. Lightly grease 2 8" cake pans with vegetable shortening and dust with cake flour. Tap out excess flour. Fill pans 3/4 full. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles.
16. I always start by baking for 20 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 10 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs. 
17. grease the cake pans with vegetable oil then dust with cake flour and tap out the excess then fill three quarters full with cake batter
18. Remove cakes from oven. If they are domed up, place a clean tea towel on top and using an oven mitt, lightly press down until flat. This does not harm the cakes at all and cuts down on waste.
19. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
20. flip cakes out of pan to cool on a cooling rack
21. Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.

Lemon Curd Instructions :

1. In a large glass bowl or non reactive metal bowl whisk together the egg yolks, lemon juice, zest, sugar, and salt.
2. Bring about a ½” to 1” of water to a boil in a medium saucepan, place the bowl with the mixture on top so that the steam from the water will cook the curd mixture.
3. Continuously whisk the mixture until the temperature reaches 170ºF-180ºF
4. Removing the curd at 170º will yield a thinner consistency while removing at 180º will be thicker.
5. Immediately add butter in small pieces. Whisk until smooth. Strain mixture to remove any large pieces of zest or seeds.
6. If using a metal bowl to cook the mixture, transfer to a glass bowl and cover the curd with plastic wrap so that it is touching the surface of the curd without any air bubbles in between, this will prevent a skin from forming on the top of the curd.
7. Refrigerate until cool before serving.
8. Store in the fridge for up to one week or freeze for up to a year

Lemon Buttercream Instructions :

1. Place egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine. Add in butter in small chunks then lemon extract and salt. Whip on high until light and fluffy and white. Optional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone.
2. Fold in room temperature lemon curd until smooth and the frost cake as desired. 

Read more our recipe : BAILEYS CHOCOLATE CUPCAKES #choco #dessert
Source : bit.ly/2PFj7yL