Quest for Cake!
AHA! Found TWO blogs with recipes!! YAY!!!
One is a Lemon Cake with White Chocolate Buttercream and the other is the one with lemon curd filling!! WOOHOO!!
Ok, who wanna bake for me for my birthday??? HEEEEEE!!!!!
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| Lemon Cake with White Chocolate Buttercream by SWEETEBAKES |
Light Lemon Cake
recipe from epicurious.com
Oven: 350 Bake time: 35 minutes
Makes 2 8-inch cakes
1 cup oil
2 cups sugar
4 eggs
2 1/2 cup flour
1/2 tsp salt
2 tsp baking powder
1 cup whole milk
1 tsp lemon extract
1/2 TBS lemon zest
Preheat oven to 350. Grease and flour cake pans and line bottom with parchment paper.
Place sugar in large bowl and while mixer is on low slowly pour in oil until well combined.
Add eggs one at a time, mixing after each addition.
Add lemon extract and lemon zest, mixing well.
In a small bowl, whisk flour, baking powder and salt.
Add flour mixture to wet ingredients, alternating with milk- beginning and ending with flour mixture.
Pour into prepared pans and place in oven for 30-35 minutes or until tester toothpick comes out clean.
Transfer cakes to cooling rack and allow to cool in pans for about 20 minutes before removing from pans to complete cooling.
Once cooled, level and fill with Lemon Curd and frost with White Chocolate Buttercream.
White Chocolate Buttercream
1 cup butter, softened
4-6 oz white chocolate
4-5 cups powdered sugar
1/2 tsp vanilla extract
1/4 cup whipping cream
In a large bowl, beat butter and vanilla until light and fluffy.
In a microwave safe bowl, melt white chocolate for about 2 minutes or until smooth, stirring at 30 second intervals.
Add melted chocolate to butter and mix until combined.
Slowly add powdered sugar, one cup at a time and whipping cream until smooth frosting consistency is reached.
Lemon CurdRecipe from Joy of Baking
Makes 2 jars
3 eggs
1/3 cup fresh lemon juice
1 TBS lemon zest
3/4 cup sugar
4 TBS butter
Whisk eggs, sugar and lemon juice in a small saucepan.
Over medium heat, cook until mixture thickens and reaches 160 degrees with candy thermometer (about 10 minutes)
Remove from heat and sieve for lumps.
Cut butter into small cubes and whisk into warm mixture.
Add zest and allow to completely cool before using.
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| Lemon Cake with White Chocolate Lemon Buttercream and Lemon Curd Filling by SUGARONTHEWEEKEND |
Lemon Cake with White Chocolate Lemon Buttercream and Lemon Curd Filling
This cake is based on a lemon cake from the book Rose's Heavenly Cakes
Cake
6oz White Chocolate
6 large egg yolks
1 cup milk
1 1/2 tsp vanilla
3 cups cake flour
1 cup sugar
3/4 tsp salt
4 tsp baking powder
1 Tbsp lemon zest
9 Tbsp unsalted butter
Start by making the Lemon Curd and then the White Chocolate Lemon Buttercream (below). They need to be made 4 hours ahead of time.
Preheat oven to 350ºF
For cake, melt white chocolate and set aside to cool. Mix egg yolks, milk and vanilla in a small bowl. Combine flour, sugar, baking powder, salt and lemon zest in a large mixing bowl. Add butter and mix until well combined. Add egg mixture a little at a time until combined. Add melted chocolate and mix until smooth. Don't over-mix. Spread into two 8" cake rounds (greased and floured). Bake at 530ºF for 25 minutes or until done. Cool completely. Fill layers with lemon curd and frost with buttercream.
Lemon Curd Filling
3 Tbsp lemon zest
7 large egg yolks
1 cup sugar
6 Tbsp unsalted butter
1/2 cup lemon juice (from about 3 lemons)
1/4 tsp salt
In a medium sauce pan, whisk the yolks, sugar and butter until well blended. Whisk in lemon juice and salt. Cook over medium-low heat until curd is thickened. Do not allow to boil or it will curdle! This might take some patience. I suggest listening to an audiobook or watching a show while doing this. I was over the stove for 20+ minutes. Allow curd to cool in refrigerator in an airtight container for 3-4 hours.
White Chocolate Lemon Buttercream
10.5 oz white chocolate
20 Tbsp unsalted butter (divided)
4 large eggs
Melt white chocolate without much heat (over double boiler if possible). Whisk in eggs and heat to 140ºF while stirring. Cover and refrigerate. Stir the mixture every 15 minutes until cool to the touch. whip in butter (using whisk attachment on mixer) until peaks form. Refrigerate, covered, for 3 - 4 hours.
Right before frosting cake, whip again and add about 1/2 cup of the lemon curd to the buttercream icing.
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- UrsMineUs
- "In three words I can sum up everything I've learned about life. It goes on." - Robert Frost
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