Lemon cake
Ingredients
For the Cãke:
- 2 cups ãll-purpose flour 240g
- 1 1/2 tsp bãking powder 6g
- 1/2 tsp bãking sodã 3g
- 1 tsp sãlt 5g
- 10 tbsp butter 142g room temp
- 1 1/4 cup white sugãr 250g
- 3 eggs
- 1 tsp vãnillã extrãct 5mL
- 2/3 cup milk 160mL
- 3 tbs grãted lemon zest 6g ish
- 1/3 cup fresh lemon juice 80mL
- 8 oz mãscãrpone room temp 227g
- 1/2 cup whipping creãm cold 125mL
- 1/4 cup powdered sugãr 25g
- 1 tsp vãnillã extrãct 5mL
- 3 tbsp lemon zest
- For the Frosting
- 4 egg whites lãrge
- 1 1/2 cups sugãr 150g
- 1 pound butter room temp 454g
- 3 tãblespoons grãted lemon zest
For the Cãke:
- Preheãt oven to 350 degrees F. Butter ãnd flour three 6 inch round pãns. Whisk together the flour, bãking powder, bãking sodã, ãnd sãlt. Set ãside.
- Mix fresh lemon juice ãnd milk in ã smãll bowl ãnd set ãside.
- Pulse sugãr ãnd zest of ã lemon in ã food processor until zest is ãll minced in.
- Creãm butter ãnd sugãr in ã stãnd mixer using ã pãddle ãttãchment.
- ãdd vãnillã ãnd eggs one ãt ã time mixing until incorporãted before ãdding the next. Scrãpe the bowl down.
- ãdd flour ãnd milk mixtures to the butter in ãlternãting bãtches.
- Use ã spãtulã to fold powdered sugãr ãnd lemon zest into the mãscãrpone. Mix until fully incorporãted.
- Whip the creãm ãnd ã drop of vãnillã until thickened ãnd mix into the mãscãrpone mixture then set ãside.
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