Wednesday, May 15, 2013

Lemon Cream Cake

 
I never realized that I had posted Mutha sauce on Mothers Day.  Maybe kind of giggled a bit. Being the corny girl that I am, I would have posted it anyway.
I have to share this fabulous cake. I love it.  Very refreshing, especially after the barbecue flavors.  It has a welcoming, refreshing tartness.



I know, it may be a bit labor intensive but well worth it.  Following the recipe I put notes on how to cut corners if you so desire.


LEMON CREAM CAKE


components:
Cake
Crumb Topping
Filling

Cake

Dorie Greenspans Perfect Party Cake
adapted from Dorie Greenspan’s Baking: From My Home to Yours;
Houghton Mifflin Harcourt

2 1/4 cups cake flour
1 tablespoon aluminum-free baking powder
½ teaspoon salt
1 ¼ cups (295 mL) buttermilk
4 large egg whites (reserve yolks for lemon curd)
2 teaspoon lemon extract
1 ½ cups (337 grams) granulated sugar
2 teaspoons grated lemon zest
1/2 cup (115 grams) unsalted butter, at room temperature

1. Prepare 2 nine inch pans with cooking spray or butter.  Lay in a sheet of parchment.  Spray that. Coat with flour.  Preheat oven to 350F.

2.  Sift flour, baking powder, and salt in medium bowl.

3. Whisk egg whites, buttermilk, and vanilla in large measuring cup.

4. With a stand mixer fitted with paddle attachment, mix sugar and lemon zest on low to release the zest’s oils. Or you could use your finger tips and rub the zest with the sugar.  Releasing a very wonderful aroma. Add butter and cream on medium speed until light and fluffy, about 4-5 minutes.

5. Reduce speed to low. Add flour and milk in 3 batches, beginning and ending with the flour. Increase speed to medium high for a minute to incorporate more air.

6. Divide batter between two 9-inch round baking pans lined with parchment. Bake 30-35 minutes at 350*F or until an inserted cake tester comes out clean. Cool for 5 minutes, then remove from pans, remove parchment, and cool completely on wire racks (right-side up).

Filling


1 1/2 cups heavy cream, cold
14 cup sugar
8 ounces cream cheese, room temperature
lemon curd (recipe follows) 


Beat cream cheese in a bowl for a minute, add in curd.  Set aside.

In a separate bowl whip heavy cream adding sugar very slowly. Whip until soft peaks form and hold their shape.

Fold in whipped heavy cream until incorporated.

Lemon Curd

4 yolks
1 cup sugar
1 stick butter
1/3 cup lemon juice
zest of two lemons

Whisk yolks and sugar together until combined and then whisk in the juice.  Cook in a double boiler, whisking constantly.  Swith to a wooden spoon and keep stirring as it heats.  You will begin to see the color and consistency change.  Keep heating it until it clings to the back of the spoon.

Remove from heat and switch back to the whisk, adding in a lump of butter at a time, melting it before adding the next one.  Then chill.

Crumb Topping


1/2 cup flour
3/4 cup confectioners sugar
1/3 cup butter

With a pastry blender or a fork, blend until crumbly.


If you want this cake but don't feel like putting forth all that effort here is a brief way to do it:

White cake mix for the cake.

For the filling part:
8 ounces cream cheese, room temp
1 1/2 cup whipped cream
2 teaspoons lemon zest

Whip the cream cheese with lemon zest.  In a separate bowl, whip heavy cream adding in sugar a little at a time.  Fold the heavy cream into the cream cheese.

Crumb topping (see above).

1 comment:

Mimi said...

It looks like my kind of cake!
Mimi

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