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Luscious Lemon Cake

Luscious Lemon Cake

Name: Luscious Lemon Cake
Yield: 4 servings
Ingredients: 1 tsp grate Lemon Rind3/4 cup Milk1/4 teaspoon Salt1 tbsp Baking Powder2 1/2 cups Cake Flour1 1/4 cups Sugar175g Butter8 Egg Yolks1 tsp fresh Lemon Juice1 teaspoon Vanilla ExtractLemon FrostingLemon wedges, fresh Mint Leaves

By Greg

Total Time: 0 min

Freshly grated lemon rind and just-squeezed lemon juice in both the layers and the rich buttercream frosting set this cake apart from others.

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Luscious Lemon Cake

Recipe Details

Serves: 4 people

Difficulty: Easy

Created 23 April, 2004

Adjust Servings

New portion size

Ingredients

1 tsp grate Lemon Rind3/4 cup Milk1/4 teaspoon Salt1 tbsp Baking Powder2 1/2 cups Cake Flour1 1/4 cups Sugar175g Butter8 Egg Yolks1 tsp fresh Lemon Juice1 teaspoon Vanilla ExtractLemon FrostingLemon wedges, fresh Mint Leaves

Instructions

Beat egg yolks at high speed with an electric mixer for 4 minutes or until thick and pale. Set aside.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolks, beating well.
Combine flour, baking powder, and salt. Add this to the butter mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in lemon rind, juice and vanilla.
Spoon batter into 3 greased and floured 20 cm round cake pans. Bake at 190°C for 18 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.
Spoon about 1 cup lemon frosting into a decorating bag fitted with a large tip. Set aside. Spread remaining frosting between layers and on the top and sides of the cake. Pipe 8 frosting rosettes around the top edge of the cake, and garnish if desired. Chill until serving time.