Lemon Cake Recipe

·         Lemon Cake Recipe

·         Adapted from Martha Stewart

·         Prep Time 15 minutes

·         Total Time 45 minutes, plus cooling

·         Serves 12

·         Ingredients

o    1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

o    2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans

o    1/2 teaspoon baking powder

o    1/2 teaspoon baking soda

o    1 teaspoon salt

o    1 tablespoon lemon zest

o    1 1/2 cups sugar

o    2 large eggs plus 3 large egg yolks

o    2 tablespoons fresh lemon juice

o    1 cup low-fat buttermilk

Whipped Frosting

o    3 large egg whites

o    3/4 cup sugar

o    Pinch of salt

o    1/3 cup water

o    1/4 teaspoon pure vanilla extract 

·         Directions

·         Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

·         In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

·         Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

·         Stack cakes with Lemon Curd (recipe follows) in between layers. Frost using Whipped Frosting.

·         For Whipped Frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

 

Lemon Curd

From Martha Stewart

Yield Makes 1 1/2 cups

Ingredients

·         6 large egg yolks

·         Zest of 2 lemons

·         1/2 cup freshly squeezed lemon juice (about 4 lemons)

·         12 tablespoons sugar

·         1/2 cup (1 stick) unsalted butter, cold, cut into pieces

Directions

1.      Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.

2.      Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.

3.      Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.

Source: Adapted from Martha Stewart (via Ashley Cameron)