Tuesday, May 7, 2013

lemon layer cake.

not the greatest photos today...bleh. and also, i really, really, really, really want need a cake stand! a portable cake caddy is handy, but definitely not pretty for pictures. ;)

i come from a family of major lemon lovers. my grandpa, my dad, everyone is pretty much obsessed with it to an extreme level. i'm the main baker in my family, and i usually get to bake dessert for any family gathering. my uncle's birthday was on sunday, and he requested something *surprise, surprise* lemony.

so, this cake happened. i was pretty proud because i created the cake recipe on my own, with adaptions from my go-to perfect yellow cake recipe. the filling is a delicious lemon mousse {like, i may have ate spoonfuls in between filling the cake good}, and a buttery vanilla frosting. it's pretty much the bomb.

it isn't an in your face, extreme lemon cake. it's lemony, but it has a good balance, especially with the vanilla frosting. it all works together & it tastes so amazing! i *like* lemon, but i'm not a die-hard lover like some people in my family...however, i could seriously eat this entire cake myself! it's that good.


lemon layer cake.
cake:
3 cup all-purpose flour
1 1/2 tbsp. baking powder
1 1/2 tsp baking soda
1/2 tsp. salt
1 1/4 cups sugar
1 tsp pure vanilla extract
3 cups vanilla/plain greek yogurt
3/4 cup milk {i used almond}
1/2 cup canola oil
4 tsp lemon extract
zest of 1/2 lemon
preheat oven to 350 F. line 3 8-inch round cake pans with parchment paper and/or spray with cooking spray. combine all wet ingredients (including lemon zest) and mix thoroughly. in a separate bowl, combine all dry ingredients, and mix well. add dry ingredients to wet in 3 stages, mixing until just combined. bake 20-25 minutes, or until a toothpick comes out clean. 


filling:
4 oz cream cheese, at room temperature
2 tbsp butter, at room temperature
1 1/4 cups powdered sugar
2 tsp lemon extract
zest of 1/2 lemon
1 cup heavy cream

in a medium bowl, combine the cream cheese and butter with a mixer until smooth. add in powdered sugar and beat until combined. add in lemon extract and lemon zest and beat for 2 minutes. in a separate bowl, use a mixer to whip all of the heavy cream until stiff peaks form. beat 1/3 of the whipped cream into the lemon cream cheese mixture to lighten, then lightly fold the other 2/3 of the whipped cream in until well combined!

frosting:
1/2 cups {3 sticks} butter, at room temperature
3 cups powdered sugar
2 tsp vanilla extract
2 tbsp heavy cream
1/2 teaspoon sea salt 

in a large bowl, use a mixer to whip the butter for about 1 minute or until smooth. add in powdered sugar and mix until just combined. add in vanilla, heavy cream, and sea salt. turn your mixer on high and whip until light and fluffy, about 5 minutes.

to assemble: place one cake layer on a platter. evenly spread half of filling onto layer. add second cake layer on top, and spread other half of the filling onto it. top with remaining cake layer. frost the outside of the filled cake with the frosting, adding whatever decorative touches you like. enjoy!

linking up for taste of tuesday!
 
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