Lemon Cake Recipe
Moist yellow cake filled with tart lemon curd and vanilla buttercream, raspberry coulis.
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Ingredients
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Cake
Lemon Curd
Vanilla Buttercream
Raspberry Coulis
Method
Cake
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes.
- 4
Incorporate Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then, mix in the milk, vanilla extract, lemon juice, and lemon zest until combined.
- 5
Combine Mixtures
Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Avoid overmixing.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Lemon Curd
- 7
Prepare the Curd Mixture
In a medium saucepan, whisk together egg yolks, granulated sugar, lemon juice, and lemon zest over medium heat until combined.
- 8
Cook the Curd
Continue whisking constantly until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Do not let it boil.
- 9
Vanilla Buttercream
- 10
Beat the Butter
In a large bowl, beat the softened butter until creamy using an electric mixer.
- 11
Add Sugar and Cream
Gradually add the powdered sugar, mixing well until combined. Add heavy cream and vanilla extract and beat until the mixture is fluffy and smooth.
Raspberry Coulis
- 12
Prepare the Coulis
In a small saucepan, combine the raspberries, granulated sugar, and lemon juice over medium heat.
- 13
Cook the Coulis
Cook until the raspberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and strain through a fine-mesh sieve to remove seeds.
