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Location: Texas, United States

Tuesday, October 21, 2008

Lemon Layer Cake with Lemon Buttercream

Lemon Layer Cake
We made a two-layer cake out of this because we didn't have three pans and wanted to save time. It turned out just fine; layers were not too thick. We reserved some of the lemon buttercream and added cocoa to it to make the chocolate icing. A VERY lemon cake.

•1 c. (2 sticks) unsalted butter, softened
• 2 c. sugar
• 4 large eggs, at room temp.
• 1 1/2 c. self-rising flour
• 1 1/4 c. all-purpose flour
• 3/4 c. milk
• 1/4 c. fresh lemon juice
• 2 tsp. grated lemon zest

• Preheat oven to 350F.
• Grease and lightly flour three 9x2 inch round cake pans, then line the bottoms with waxed or
parchment paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time.
• Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and
zest, beating well after each addition.
• Divide the cake batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out
• Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire
• When cake has cooled, spread the icing evenly between the layers and over the top of the cake.

Lemon Buttercream
• 1 c (2 sticks) unsalted butter, very soft
• 8 cups confectioners’ sugar
• 1/2 c. fresh lemon juice
• 1 tsp. grated lemon zest
• Place the butter in a large mixing bowl. Add 4 cups of sugar and then the juice and the zest.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of
good, spreadable consistency.
• If desired, add a few drops of yellow food coloring and mix thoroughly.
• Use and store at room temperature.
Source: The Magnolia Bakery Cookbook



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