A mouthwatering creamy frosting perfectly finishes the stacked layers of sweet, lemony cake and an equally delicious lemon filling.
Luscious Lemon Cream Cake
2014-11-20 23:33:47
Yield: 1 (9-inch) cake • Preparation: 25 minutes • Bake: 26 minutes • Cool: 10 minutes
Ingredients
- 1½ cups unsalted butter, softened
- 2⅓ cups sugar, divided
- 1 tablespoon fresh lemon zest
- 6 large eggs, separated
- 3¾ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups half-and-half
- 1 recipe Lemon Filling (recipe follows)
- 1 recipe Creamy Lemon Frosting (recipe follows)
- Garnish: candied lemon-zest curls or fresh lemon twists and fresh raspberries
Instructions
- Preheat oven to 350°.
- Grease and flour 3 (9-inch) cake pans. Set aside.
- In a large bowl, combine butter, 2 cups sugar, and lemon zest. Beat at high speed with an electric mixer until fluffy, approximately 8 minutes. Add egg yolks, one at a time, beating well after each addition.
- Sift together cake flour, baking powder, and salt. Add flour mixture to butter mixture, alternately with half-and-half, beginning and ending with flour mixture.
- In a separate bowl, beat egg whites at high speed with an electric mixer until soft peaks form. Add remaining ⅓ cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg-white mixture into batter in thirds. Spoon batter into prepared pans.
- Bake until a wooden pick inserted in center comes out clean, approximately 30 minutes. Cool completely.
- Spread Lemon Filling between cake layers. Frost top and sides of cake with Creamy Lemon Frosting.
- Garnish with candied lemon-zest curls or lemon twists and raspberries, if desired.
TeaTime Magazine https://teatimemagazine.com/
Lemon Filling
2014-11-20 23:34:40
Yield: approximately 1½ cups filling • Preparation: 5 minutes • Cook: 10 minutes • Refrigerate: 2 hours
Ingredients
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon zest
- 1 cup fresh lemon juice
- 3 large egg yolks, lightly beaten
- ¼ cup butter, cut into pieces
Instructions
- In a heavy saucepan, combine sugar and cornstarch. Add lemon zest, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until very thick, 8 to 10 minutes.
- Remove from heat. Gradually add butter, whisking until melted. Cool mixture slightly. Cover, and refrigerate for 2 hours before using.
TeaTime Magazine https://teatimemagazine.com/
Creamy Lemon Frosting
2014-11-20 23:35:34
Yield: approximately 4 cups frosting • Preparation: 5 minutes
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ¼ cup butter, softened
- ¼ cup commercial or prepared lemon curd
- 1 tablespoon lemon zest
- 1 (12-ounce) container frozen whipped topping, thawed
- 1 cup confectioners’ sugar
Instructions
- In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until smooth. Add lemon curd and lemon zest, beating until smooth. Add whipped topping and confectioners’ sugar, beating until smooth.
TeaTime Magazine https://teatimemagazine.com/
This is a lovely cake..thanks for the receipe ! Perfect for my Earl Grey..the tea service is exquisite…I put the pot and two cup/saucer on my Santa list so beautiful…Love Scotland inspired things.