This is the Lemon Cake you make when you want to impress.
The bonus here is that this cake stays perfectly fresh for 4 whole days.
Pressed for time?Make this quickLemon Cake with Lemon Glaze.
My Vanilla Cake recipe used for this Lemon Cake has a much finer, softer, more tender crumb than typical Western butter cakes
It has an elegant, tender patisserie-style crumb that stays fresh for 4 days.
Made with fresh lemon juice and zest.
The texture sits between buttercream and whipped cream, but more towards the lightness of whipped cream.
It behaves just like buttercream, ie.
spread, pipe, fill cakes.
More information here:My Secret Less-Sweet Fluffy Vanilla Frosting.
My Vanilla Cake recipe used for this Lemon Cake has a much finer, softer, more tender crumb than typical Western butter cakes
The Vanilla Cake batter is one of my master recipes that I adapt to all sorts of cakes.
It could beblueberry-studded ones, a pink, real strawberry cake (in the works!)
or even a layered chestnut cream Mont Blanc Cake.
Typical butter cake. The crumb is coarser and loses freshness faster.
Like this Lemon Cake!
After keeping it to myself for a few months, I decided it was time to share!
Lemon zest and juice Powers the lemon flavour!
Most of the lemon flavour comes from the zest, while the tartness comes from the juice.
It comes in little bottles like food colouring, found in the same baking section of stores.
However, if you dont want to get a bottle especially for this cake, I do get that.
So just skip it I promise this cake still has sufficient lemon flavour!
Flour Just plain/all-purpose flour works better here than cake flour.
However, if you’ve got the option to only get cake flour, that works just fine.
But ordinary granulated white sugar is fine too.
Fresh eggs fluff better, and room temperature eggs fluff faster than fridge-cold eggs.
Low-fat does work too but rises marginally less.
Do not substitute with non-dairy milk or buttermilk;
Baking powder For lifting power.
If you dont use yours regularly,see to it sure its still good.
Any neutral oil works fine here vegetable, canola, peanut etc.
How to make Lemon Cake
The batter for this cake is based on myVanilla Cake.
There, Ive already provided comprehensive process steps as well as the why in the method.
Rather than repeating it all, Ill focus on the essentials relevant to this particular cake.
Beat eggs and sugarfor 7 minutes until tripled in volume.
This is the secret to the beautifully light, plush texture of the cake!
Add dry ingredients Whisk the dry cake ingredients in a bowl (ie.
flour, baking powder, salt).
Stop as soon as most of the flour is mixed in.
You will see little lumps which is the zest.
Lighten the hot milk mixture Add some of the egg batter into the hot milk mixture.
Mix on low speeduntil just-combined.
We dont want to knock out all those air bubbles we created, remember!
Cake pans Divide the batter between the cake pans, then smooth the surface.
Bake for 23 minutes.
Be sure to let it cool fully before frosting, otherwise it will melt your frosting!
Its gained a bit of a cult following for good reason.
For this cake, were making a lemon-flavoured version of the recipe.
?, I hear you cry.
The unappetising looking flour roux that thickens the frosting
That is what thickens this into a frosting texture and gives it its trademark light and fluffy mouthfeel.
Its a vintage frosting technique from the days before cream cheese frosting was ever a thing.
The actual name is Ermine Frosting or Boiled Milk Frosting read more about itherein the original recipe.
The magic fluffy frosting thickened with the roux!
You wont taste it!
How to make this Magic Fluffy Lemon Frosting
First, we make the roux.
Then slowly pour the warm milk in as you whisk (this avoids lumps).
Just dont take it off when its still watery.
Scraperoux into a bowl.
Now, and very importantly,allow to fully coolotherwise it will melt the butter.
It will become like a thick, pasty, thoroughly unappetising jelly.
At this stage you may start doubting me.
Now, we whip it up like any other frosting.
Whip frosting
Beat butter until creamy just for a couple of minutes.
At that stage it will fluff up more.
Add dollopsof the roux in, beating as you go.
Only beat until its got a whipped cream consistency.
Voila!Your Fluffy Lemon Frosting is done, ready to use!
Decorating the Lemon Cake
This Lemon Frosting behaves just like buttercream.
(Planting my own edible flowers is one of the best things Ive ever put in my garden!
If youve ever thought about planting your own, do it!
They are completely low maintenance and are still thriving 9 months after planting.)
Look at that pathetically narrow sliver of a slice.
As if I would ever cut myself a slice that tiny.
What was I thinking??
Prevent screen from sleeping
Thats basically unheard of in the cake world!
See the video and photo demos in theVanilla Cakerecipe.
But as with any cake, it must be brought to room temperature before eating.
Nobody wants to eat cold, firm frosting!
It must be creamy, fluffy and melt-on-the-mouth!!
!
