Gimme Some Lemon Cake
Serves 12-16
Lemon cake
2 cups all purpose flour
1 1/2 cups sugar
3/4 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
3 organic large eggs
2/3 cup oil
2/3 cup lemon juice
1 cup greek vanilla yogurt
1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
2. Add eggs, oil and lemon juice. Beat until smooth.
3. Add yogurt and beat until smooth.
4. Bake at 350 degrees in three 9-inch pans for about 20 minutes or until done.
(cake should pull away from sides of pan, and when pressed lightly towards the center, bounce back)
Lemon curd (make a day or night ahead!)
1/4 cup fresh lemon juice (about 2 lemons)
3 tsp finely grated lemon zest (about 3 lemons)
1/3 cup sugar
4 egg yolks (large eggs, organic if possible)
3 tbsp unsalted organic butter
1. Combine all ingredients in a double boiler (I use a metal or glass bowl over a pot of simmering water, using a small dish towel folded up and rubber banded to hold the bowl while whisking).
2. Heat. Stir constantly with a whisk until lemon curd will coat the back of a spoon. Keep in mind after if refrigerates, it will thicken.
3. Refrigerate in a closed container to cool and thicken. (Will last up to 2 weeks in the fridge)
Lemon buttercream
1 1/2 cups organic unsalted butter
7-8 cups powdered sugar (organic and sifted first)
3 tsp finely grated lemon zest (about 3 lemons
4 tbsp lemon juice
3/4 tsp vanilla
(optional yellow food color)
1. Beat butter together until smooth.
2. Add 1 cup of sugar, beat to combine. Repeat for the first 3 cups of sugar.
3. Add lemon juice, lemon zest and vanilla and combine. (few drops of yellow food color if using)
4. Scrap down the bowl, and check beater whisk to loosen and tangled zest.
5. Continue adding 1 cup of sugar, beating to combine for the next 2 cups.
6. Add sugar 1/2 cup at a time, beating to combine to get the correct texture for spreading or piping you desire.
Assemble cake:
1. Place about 3/4 cup of buttercream into a plastic sandwich bag, squeezing to one corner, snip the corner about 1//4 inch off, creating a piping bag.
2. Pipe a few dots onto center of your cake plate to secure the first layer. Place first layer on to plate, give a little twist.
3. Pipe a double line of icing around the outer edge of the cake. This will be the barrier for the lemon curd.
4. Fill center of cake with half the lemon curd, spread evenly with in the buttercream border.
5. Place next layer of cake on top gently.
6. Repeat 3-6.
7. Apply remaining buttercream as you wish! Decorate with grated lemon zest, candied lemon zest or lemon candy.
8. Give about 1 hour in the fridge to set up nicely.
9. Celebrate, cut into slices, savor with friends and family!