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
  1. Preheat oven to 350°. Spray a 15 ¼x10 ¼-inch rimmed baking sheet with cooking spray. Line with parchment paper and spray again.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Using a sharp or serrated knife, cut cake into 4 equal rectangles while still in pan.
  7. 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.
  8. 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.
  9. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/browned-butter-lemon-cake-stacks/