Lemon Layer Cake
January 19, 2011
cake adapted from Serious Eats
This was a birthday cake for one of my roommates! I like how the berries are a little lopsided--gives it character! There are two layers of lemon cake, with a layer of lemon whipped cream and berries sandwiched in between. A couple years ago, I experimented mixing heaving whipping cream with a little bit of Trader Joe's lemon curd, and the result was delicious. So I remembered this when trying to pair this cake with a lighter cream instead of frosting.
Ingredients:
- Cooking spray
- 2 T all-purpose flour
- 2 cups all-purpose flour
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup nonfat buttermilk
- 2 T finely grated lemon rind
- 2 T fresh lemon juice
Steps:
- 1. Preheat oven to 350°F.
- 2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
- 3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
- 4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk (alternating).
- 5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350°F for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans.
- For whipped cream:
- 1. Beat 2 cups heavy whipping cream until peaks form.
- 2. Beat in 3 T of sweetened lemon curd. Taste and add more accordingly!
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