Lemon Layer Cake

Author: adapted from Ana Olson Lemon Layer Cake
Ingredients
CAKE
  • ½ cup unsalted butter, room temperature
  • 1½ cup granulated sugar
  • 2 tbsp. grated lemon zest (I use organic lemons when using the zest)
  • 2 cups + 2 tbsp. cake and pastry flour
  • 1 tbsp. baking powder
  • ½ tsp salt
  • 1¼ cup buttermilk, room temperature
  • 4 egg whites (reserve yolks for lemon curd)
  • 1 tsp pure vanilla extract

BUTTERCREAM

  • 1 cup sugar
  • 4 egg whites
  • 1½ cups unsalted butter, room temperature
  • ¼ cup fresh lemon juice
  • 1 tsp pure vanilla extract

CURD

  • ⅔ cup granulated sugar
  • ½ cup fresh lemon juice
  • 2 tsp grated lemon zest
  • 2 egg yolks
  • 1 whole egg
  • ½ cup unsalted butter, room temperature

HONEY MASCARPONE CREAM

  • 8 oz container mascarpone cheese
  • ¼ cup + 2 tbsp. honey
  • 1 cup 35% whipping cream, whipped
Instructions
  1. LEMON CURD (I should note I always make this first to allow sufficient time to cool)
  2. Whisk all ingredients except butter in a heatproof bowl.
  3. Place bowl over pot of simmering water.
  4. Gently whisk the mixture until it has thickened and will make a ribbon on top of itself when whisk is lifted. You do not need to whisk quickly, and can step away now and again). This process should take about 15 minutes.
  5. Remove from heat and stir in butter. Allow to cool until set.

CAKE

  1. Preheat oven to 350 degrees. Grease three 8″ cake pans and line bottoms with parchment paper. Lightly coat sides of pan with sugar.
  2. Cream the butter and sugar with the lemon zest by beating at high speed until well blended.
  3. In a separate bowl sift together flour, baking powder and salt.
  4. In a second bowl whisk egg yolks with buttermilk and vanilla.
  5. Add the flour and buttermilk milk alternatively into the creamed butter mixture in small additions, beginning and ending with the flour. Mix well after each addition.
  6. Divide the batter between the three pans. It amounts to approximately just under 2 cups per cake pan.
  7. Bake at 350 degrees for 20 minutes, or until skewer comes out clean.
  8. Cool in pan for 15 to 20 minutes before turning out on rack to cool completely.

BUTTERCREAM FROSTING

  1. Whisk the sugar and egg whites in a metal bowl.
  2. Place the bowl over a pot of simmering water and whisk until the sugar is completely dissolved and mixture is hot, approximately 3 minutes.
  3. Remove from heat and carefully pour mixture into the bowl of electric stand mixer (or use handheld mixer). Whip the hot egg whites until they cool to room temperature.
  4. While beating, add the butter a bit at a time. Then add lemon juice and vanilla.
  5. The mixture will still be quite runny at this point. Continue beating until it reaches a smooth and fluffy texture. This will take several minutes.
  6. Set aside while you assemble cake

HONEY MASCARPONE CHEESE

  1. Beat cheese and honey until smooth and creamy
  2. Whip cream and fold into the mascarpone cheese mixture

ASSEMBLY

  1. Place one layer onto cake plate. Using an offset spatula spread a generous amount of lemon curd to cover entire layer leaving only a small border around edges. Then, spoon an equally generous amount of honey mascarpone cream over curd and gently spread to completely cover the lemon curd.
  2. Place second layer of cake on top and repeat with lemon curd and mascarpone cream.
  3. Place last layer of cake on top. Again, using an offset spatula gently spread buttercream icing over top and down sides of cake. Decorate around bottom edge with piping bag if you wish, and top with lemons, berries, or decorate by piping on a design of your choice!

– See more at: http://www.redcottagechronicles.com/baking/triple-lemon-buttercream-cake/#sthash.ReH04MqS.dpuf

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