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
For the Filling
  • 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
Instructions
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. 
For the Filling:

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