Delicate layers of lemon cake are expertly balanced with the creamy texture and nutty taste of a lemon-laden frosting crafted from browned butter.
Browned Butter–Lemon Cake Stacks
Serves: 20 (2-layer)
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 2 large eggs
- ½ teaspoon lemon extract
- ⅛ teaspoon vanilla extract
- 1 ½ cups cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup whole milk
- Lemon–Browned Butter Frosting (recipe follows)
- Garnish: small lemon wedges
Instructions
- Preheat oven to 350°. Spray a 15 ¼x10 ¼-inch rimmed baking sheet with cooking spray. Line with parchment paper and spray again.
- In a large bowl, beat together butter, sugar, and lemon zest with a mixer at high speed until light and fluffy, approximately 3 minutes. Beat in eggs, one at the time, until incorporated. Beat in extracts.
- In a medium bowl, whisk together flour, baking powder, and salt. Add to butter mixture in thirds alternately with milk, beginning and ending with flour mixture, beating just until incorporated.
- Using an offset spatula, spread batter into prepared baking sheet, smoothing surface. Tap pan on countertop several times to settle batter and reduce air bubbles.
- Bake until edges are golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool completely in pan.
- Using a sharp or serrated knife, cut cake into 4 equal rectangles while still in pan.
- Place 2 cake rectangles onto a clean cutting surface. Using an offset spatula, spread half of Lemon–Browned Butter Frosting in a smooth, even layer onto tops of both cake rectangles. Place a remaining cake rectangle on top of each frosted layer. Spread remaining half of Lemon–Browned Butter Frosting in a smooth, even layer onto tops of both cake stacks. Freeze cake stacks until firm, 20 to 30 minutes.
- Using a sharp or serrated knife, trim uneven edges from cake stacks. Cut each cake stack into 10 (approximately 2 ½x-1 ¼-inch) rectangles. Store in an airtight container and refrigerate until needed, up to 2 days. For best flavor and texture, let cake stacks come to room temperature before serving.
- Garnish with small lemon wedges just before serving, if desired.
Notes
Kitchen Tip: Measure flour by spooning into measuring cup and then leveling with a straight edge.
Lemon–Browned Butter Frosting
Serves: 4 cups
Once you taste this luscious frosting, we think you’ll agree that it was worth the time to make your own browned butter for it.
Ingredients
- 1 ½ cups unsalted butter, softened
- ½ teaspoon fine sea salt
- 5 cups confectioners’ sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons heavy whipping cream
Instructions
- In a medium saucepan, melt butter over medium-high heat until foamy. Using a rubber spatula, scrape bottom of pan to keep butter from burning so it will brown evenly. (Reduce heat, if necessary.) Let butter foam a second time. Stir, watching carefully so butter does not burn, until butter is a deep golden yellow and has a nutty aroma with some browned bits at the bottom of the pan.
- Transfer browned butter to a heatproof bowl. Let cool to room temperature. Refrigerate until butter becomes solid but not hard.
- In a large bowl, beat together chilled browned butter and salt with a mixer at medium speed, approximately 2 minutes. Beat in confectioners’ sugar, vanilla extract, lemon zest, and lemon juice until combined. Beat in cream at high speed until frosting is light and fluffy. Use immediately.
Notes
Kitchen Tip: Whisk confectioners’ sugar well before spooning it into measuring cup and then leveling with a straight edge.
What kind of pan is this to be baked in? In the directions it says “baking sheets”. Is that like a sheet tray?