This lemon cake is a firm favorite in our house it has a light, airy topping with just a hint of lemon, and a smooth, velvety lemon curd filling... the cake it's self is in the middle of a pound cake and a chiffon cake, the buttermilk in the recipe makes it ultra-moist, and the lemon zest adds a bang to it.
|Unsalted butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Vanilla extract||1 Teaspoon|
|Baking powder||1 Tablespoon|
|Lemon zest||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Buttermilk||1 Cup (16 tbs)|
|Lemon curd||1 Cup (16 tbs)|
|Sugar||1/2 Cup (8 tbs)|
|Water||1/2 Cup (8 tbs)|
|Lemon juice||1/2 Cup (8 tbs)|
|Whipping cream||3/4 Cup (12 tbs)|
|Mascarpone cheese||1/2 Cup (8 tbs)|
|Powdered sugar||3 Tablespoon (to taste)|
|Lemon curd||2 Tablespoon|
|Vanilla extract||3 Drop|
|Lemon slices||7 (for garnish)|
Preheat oven to 180°C.
Grease baking pans with butter and dust with flour.
In a bowl, beat together butter and sugar. Add eggs, vanilla extract and beat well until light and well blended.
Add lemon juice and lemon zest. Whisk well.
Combine flour, baking powder, salt and mix well in a bowl. Add the flour mixture to egg mixture in small batches with buttermilk.
Pour the mixture into cake pans and pop into oven.
Bake for 20-25 minutes and once done, allow to cool completely.
In a bowl, whisk together sugar and water. Add lemon juice and mix well.
Poke holes over the cakes with toothpick and spread this mixture over cake to retain its moisture. (optional)
Spread lemon curd over cake and top with another. Pop in refrigerator to set.
For frosting, whip heavy cream with sugar until stiff peaks. Add mascarpone cheese, lemon curd, vanilla extract and beat well. Frost the cake as shown in the video.
Garnish with lemon slices.
Serve and enjoy!
Serving size Complete recipe
Calories 6669Calories from Fat 2777
% Daily Value*
Total Fat 314 g483.1%
Saturated Fat 186 g930%
Trans Fat 0 g
Sodium 2586 mg107.75%
Total Carbohydrates 883 g294.3%
Dietary Fiber 14 g56%
Sugars 565 g
Protein 83 g166%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet