Wednesday, December 10, 2008

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Mmmmm, this cake is so so so good. It is very lemony. The story goes, I made lemon cupcakes from how to eat a cupcake, but the frosting was.. watery or something. Oh ya, too sweet! So I just did the cone method (as Cassie said, I think..) and but black raspberry preserves in the middle. It was good and my little cousin ate 5! He's so cool! Anyways, I felt disatifyed so I decided to go back to a lemon cake I had found and made but never eaten before. It only got 4 stars, but with the reviewers' advice I made a little changes and may I say, this is an unbelievably moist and delicious cake! So let me continue with my story.. My mom brought the cupcakes I made, to her work and my other aunt who is the sister of the aunt with the little cousin who is her son, well my other aunt ate it and said it was delicious! I thought she was talking about the lemon cake that I had made before (because my mom's friend odered it from me). So when she asked me to make it again, I thought she was talking about not the cupcakes, which I didn't like, but the cake. So I made it again and ya. It was yummy.
Lemon Cake; makes 12 servings
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk i used 3/4 cup milk and 1/4 lemon juice

1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten

4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.


Snooky doodle said...

this looks great. I love lemon cake. The photo of that bou is so so cute! seems he really enjoyed the cake :) thanks for visiting my blogs

Anonymous said...

This looks FABULOUSLY delicious!

Maria said...

Lemon desserts are my favorite. The cake is gorgeous!

That Girl said...

I used to be very uninterested in lemon desserts, but this past week I have been craving them!

Katherine Aucoin said...

I am a fool for anything lemon and you continue to amaze me. You are one talented girl!

I'll post your tag tomorrow!

Sara said...

Your cake is beautiful! I am anxiously waiting for the lemons on my tree to ripen.

Colleen said...

This is one gorgeous cake!

Adam said...

Hahaha that last pic is awesome. I don't think anyone needs any other arm twisting to make this :)

Good job on the cake, I like the lemon filling, and I can see why everyone was raving. You've got some baking ninja skills Susan :)

How To Eat A Cupcake said...

That cake is gorgeous! Nice job :D

How To Eat A Cupcake said...

About the Oreos, I'd definitely leave them in 1 or 2 minutes longer to get them super crunchy! Also, they puff a bit in the oven. So roll them thinner than you want them to be.

Jenna said...

Wow, that cake is beautiful.
is that your little brother?
he looks like he enjoyed it.
ah, we need to bake one day. :D