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TRIPLE LEMON CAKE



This is amazing !! And it looks delicious! Your husband will definitely not want to lose !! More for you, I guess!

This Triple Lemon Cake recipe is easy and very good. A soft, sweet, really sharp lemon cake with a homemade buttercream topping.
I intend to post this recipe for Triple Lemon Cake for a while now. But I have been busy baking it over and over for my parents' birthdays. Now that my second birthday is over and I finally have time, here's the recipe.

And that is good. Lemon curd is the best part, so sweet and very sharp. Mmmm I can take a bath in it. And buttercream is very light and sweet, but still with enough odor. This cake is solid and delicious. They are all perfect combos.


Ingredients
CAKE

  • 2 cups flour
  • 1 1/2 cup sugar
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 2/3 cups of vegetable oil
  • 2/3 cups fresh lemon juice
  • 3/4 cup sour cream

LEMON JAMS

  • 1/4 cup of fresh lemon juice (around 1-2 lemons)
  • 2 teaspoons finely grated lemon zest
  • 1/3 cup of sugar
  • 4 egg yolks
  • 3 tablespoons butter (I use unsalted)

LEMON BUTTERCREAM

  • 1 1/2 cups of butter
  • 1 1/2 cups white butter
  • 12 cups (3 lbs) of powdered sugar
  • 3 tsp of finely grated lemon zest
  • 6 tablespoons fresh lemon juice
  • 3/4 teaspoon vanilla
  • 1-2 teaspoons water - add more to the consistency you want


Steps
CAKE:

  1.  Mix flour, sugar, baking powder, baking soda, and salt in a large bowl and stir together.
  2.  Add eggs, oil, and lemon juice. Beat until smooth.
  3.  Add sour cream and shake until smooth.
  4.  Bake at 350 degrees in two 8-inch pans for about 25 minutes or until finished.

LEMON JAMS:

  1.  Mix all the ingredients in a double kettle (or in a metal bowl on a pan filled with boiling water, as I do).
  2.  Heat while stirring continuously.
  3.  This is done when it is thick enough to coat the back of the spoon. You will be able to say that it has thickened, but I will not say that it is "thick."
  4.  Chill to cool and thick.

LEMON BUTTERCREAM:

  1.  Beat the butter and shorten together until smooth.
  2.  Add 6 cups of powdered sugar, one at a time, shake until mixed.
  3.  Add lemon juice, lemon zest, and vanilla and combine it.
  4.  Add the remaining powdered sugar and shake to combine.
  5.  Add water to get the consistency you want, starting with 1/2 tsp, shake until mixed.

TO INSTALL CAKE:

  1.  Divide the cake into four layers by slicing each cake in two.
  2.  Fill two layers with lemon buttercream and the other two with lemon juice.
  3.  Frost the outside of the cake.
NOTE

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