Lemon Cake
I love lemon desserts and this cake is an amazing way of showing off lemons in a dessert. It is a rich and moist butter cake filled with lemon curd and frosted with a glossy seven minute frosting. If you are a lemon fan like myself, you are in for a threat.
INGREDIENTS:
For Cake:
(1) 260 Grams All Purpose Flour (2 Cups)
(2) 226 Grams Unsalted Butter (1 Cup)
(3) 200 Grams Granulated White Sugar (1 Cup)
(4) 4 Large Eggs
(5) 2 Teaspoons Baking Powder
(6) 1/4 Teaspoon Salt
(7) Zest of 1 Lemon
(8) 1 Teaspoon Purr Vanilla Extract
(9) 1/4 Teaspoon Pur Lemon Extract
(10) 1/4 Cup Fresh Lemon Juice
(11) 1/2 Cup Milk
For Lemon Curd:
Find lemon curd recipe here.
For Seven Minute Frosting:
Find seven minute frosting here.
PROCEDURE:
(1) Preheat oven to 350 degrees
(2) Butter or spray two 7 or 8 inch cake pans and line bottom with parchment paper.
(3) In a large bowl, mix flout, baking powder and salt. Grate in lemon zest and mix to combine.
(4) In the bowl of your stand mixer attached with the paddle attachment, beat butter until smooth, about 1 minute. Add sugar and beat until light and fluffy, about 4 minutes. Use rubber spatula to scrape sides of bowl if needed.
(5) Next, with mixer running on low speed, add eggs one at a time. Beat until blended.
(6) Next add Vanilla and lemon extracts and beat.
(7) Add flour mixture, milk and lemon juice in this order: flour, milk, flour, Lemon juice, flour. Beat just until combined. Do not over mix.
(8) Turn batter into prepared pans and bake in preheated oven for about 35 minutes or until a toothpick inserted in the middle comes out clean.
(9) Allow cakes to cool on cooling racks for about 10 minutes before taking out of pans.
To fill and frost cake, allow cakes to cool down completely, level and divide each layer into two, fill generously with lemon curd and frost with seven minute frosting. Leftover cakes should be stored in the fridge. This cake is best eaten the day it is made.
TIP: for perfect layers and ease when slicing, put cakes in fridge for a couple of hours before dividing and frosting.
Love Lemon desserts? Check out my amazing Lemon Poppyseed Loaf.
See also my Lemon Banana Bread with Lemon Frosting.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Terry cut a girl some slack! You are killllllllliiiiinnnnngggggg me! Oh my days! I am in lemon utopia!
Hahaha. No slacks for you 🙂
Clemency! Have pity! This is nothing short of cruelty! Lol
So took the plunge and tried this recipe (without the lemon curd) and finished with a simple sugar and lemon glazing. It was faaaanastic! And this is coming from a ‘lemon cake lover -not’
I usually visit blogs like yours (and SYTYCC) for ideas and put my own twist, but very rarely comment. Just had to this time. Thank you! More power to your elbow. This is my new stop before baking.God bless you.
Thanks Blessing. I am glad you gave a feedback.
tanks a lot ,I will try the lemon cake
You are welcome Titi.
Thanks terry u have really been a blessing,i have learnt alot frm u.pls how do i make d lemon zest.
You are welcome. Grate the outer yellow skin of the lemon.
i will try this but here in nigeria i dont have yellow lemon but local lemon
Any species of lemon can be used.
Terry I have come again,Please can I use this cake for a half RVC, half lemon cake I am making soon and covered in fondant? I won’t use the lemon curd for this purpose but lemon flavoured buttercream.Please help a sister.
Yes you can liz.
Thank you so much Terry
You are welcome Liz.