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THE RECIPE
Serving: 12 servings
Ingredients
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
Lemon Filling
2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, slightly softened
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 cup heavy cream
Lemon Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Method
1. To make the lemon cake, preheat the oven to
350 degrees F. Butter the bottom and sides of two
9-inch round cake pans. Dust the pans with flour and
tap out the excess.
2. In a medium bowl, sift together the flour,
baking powder, baking soda, and salt. Stir together
the dry ingredients with a whisk. Set aside.
3. In an electric stand mixer, using the paddle
attachment or beaters, beat the butter on medium
speed for about 30 seconds, or until creamy.
Gradually add the sugar, increase the speed to
medium-high, and continue to beat until the mixture
is light, about 3 minutes. Scrape down the sides of
the bowl.
4. Add the whole eggs and egg yolks, one at a
time, beating well after each addition. Beat in the
vanilla and lemon zest. Reduce the speed to low and
gradually beat in he lemon juice (the batter will
appear curdled at this point smooth out after you
add the dry ingredients). Beat in the dry
ingredients in 3 additions alternately with milk in
2 additions. Scrape down the sides of the bowl and
beat for another 10 seconds. Scrape the batter into
the prepared pans.
5. Bake the cakes for 20 to 25 minutes, or until
a toothpick inserted into the center of each cake
comes out clean. Cool the cakes in the pans on wire
racks for 20 minutes. Invert the cakes onto the
rakcs and cool completely.
6. To make the lemon filling, in a medium
nonreactive saucepan, whisk together the yolks and
sugar until combined. Whisk in the lemon juice,
butter, and salt. Cook over medium-low heat,
stirring constantly with a wooden spoon, for 5 to 6
minutes, or until the mixture turns opaque,
thickens, and coats the back of the spoon. Do not
let the filling boil, or it will curdle. Pour the
mixture through a fine mesh sieve into a medium
bowl. Stir in the lemon zest and allow the filling
to cool.
7.Cover with plastic wrap, pressing directly onto
the surface, and refrigerate for 1 hour, or until
chilled.
8. In a clean bowl of the electric mixer, using
the whisk attachment or beaters, beat the heavy
cream on high speed until soft peaks form. Remove
the lemon filling from the refrigerator and whisk
until smooth. Using a rubber spatula, gently fold
the whipped cream into the filling. Cover the bowl
and refrigerate the filling until ready to assemble
the cake.
9. To make the lemon frosting, in the large bowl
of the electric mixer, using the paddle attachment
or beaters, beat the butter on medium speed until
creamy, about 30 seconds. Gradually beat in the
confectioners' sugar on low speed. Add the cream,
lemon juice, vanilla, and lemon zest. Increase the
speed to medium-high, and beat for about 3 minutes,
or until the frosting is light and fluffy.
10. To assemble the cake, place 1 cake layer on a
serving plate. Pile the lemon filling onto the
center using a small offset metal spatula, and
spread it into an even layer, leaving a 1-inch
border around the edge of the cake layer. Top with
the second cake layer. Frost the top and sides of
the cake with the lemon frosting. (If some of the
filling oozes out from the middle, just blend it
with the frosting around the sides of the cake.)
Serve the cake immediately, or refrigerate and bring
to room temperature before serving.
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