I’ve been waiting for several days to make this cake. The past few have been a bit more than busy. Sick kids, sports, and not enough time in one day.
But today I made a point to get this done. And I am so glad that I did. This cake is moist and delicious. Beyond words, so you’ll just have to try it and see for yourself. This is one of the best cakes that I’ve made. Ok, that may not say a lot since I haven’t made many cakes. But I did impress myself and it very good!!
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
- While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
- Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
Basic Buttercream Frosting
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
I was going to make the Whipped Frosting but then started to read some of the comments and read how it seemed complicated. Since I try to stay away from “complicated” I found a recipe for the Basic Buttercream Frosting. Oh. To. Die. For. I used Lemon Extract in place of the Vanilla (I added a bit more so that I could get the taste). Fantastic.
Pretty, impressive, awesome tasting!
Here’s my mess waiting to be cleaned. Guess someone has to clean it up!
Have a great week.
Patricia – Two Girls Cooking