Monday, October 17, 2011

Lemon cake with Lemon Buttercream

My sister asked for lemon cake. I thought, this could be the perfect opportunity to make my first layered cake! I've only been baking cupcakes and cookies, so...we will see how this turns out!!! I looked up on the internet for recipe and came across Martha Stewart's Lemon Cake with a whipped frosting.

It looks beautiful in the picture, so here goes!

Preheat oven to 350 degrees F. 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.

I bought these two 8x2" aluminum pans from Michaels. Dont' forget your 40% off coupon! (or 50% :D)

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.

For the frosting, I thought I'd try the whipped frosting that Martha Stewart used with her cake and see how that turns out.

It uses raw egg whites which I'm not too fond of, but proceeded anyways. I didn't have a double boiler so I improvised with a pot and another bowl. I was beating my lil (or err big) butt off, to keep the egg whites from cooking but I think my heat was still too high and some of it did cool. There were little bits of egg whites floating around when I was done, but I drained it, stuck it in the mixer and let it whip away. It actually turned out really nice. Except I didn't like it. It was airy and fluffy, but I think the cake should have something thicker like a buttercream or cream cheese frosting.

So I nixed that and used a simple Lemon Buttercream frosting recipe:

-3 1/2 cups confectioners sugar shopping list
-1/2 cup of butter (1 stick) softened shopping list
-1/4 cup of milk shopping list
-1 t vanilla shopping list
-1 T lemon zest (the rind of a lemon) shopping list
-1 T lemon juice (use 1 more T if necessary)

Then I started frosting my first cake.

Not too bad so far!!!

Then, TA DA!!!!

How's that? :) It's a bit uneven because I didn't trim the cake so it made the frosting uneven, but turned out better than I expected! It's a pretty moist cake, the syrup helped keep the cake moist. yayyerrr!!!

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