Introduction
This Old-Fashioned Lemon Cheese Layer Cake is a delightful and tangy dessert that combines a fluffy cake with a rich lemon cheese filling and a refreshing lemon buttercream frosting. Perfect for lemon lovers and special occasions, this cake will transport you to a time of Southern charm and elegance.
Detailed Ingredients with measures
For the Cake:
– 320g all-purpose flour
– 10g baking powder
– 3g salt
– 227g unsalted butter, softened
– 400g granulated sugar
– 4 large eggs
– 5ml vanilla extract
– 15g lemon zest
– 240ml whole milk
For the Lemon Cheese Filling:
– 113g unsalted butter
– 200g granulated sugar
– 3 large egg yolks
– 120ml fresh lemon juice
– 15g lemon zest
For the Frosting:
– 227g unsalted butter, softened
– 360g powdered sugar
– 30ml fresh lemon juice
– 5ml vanilla extract
Prep Time
20 min
Cook Time, Total Time, Yield
Cook Time: 30 min
Total Time: 1 hr
Yield: 10 servings
To create this luscious cake, follow these simple directions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a bowl, mix together the flour, baking powder, and salt.
2. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest. Gradually add the flour mixture and milk, alternating between the two, and mix until smooth.
3. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4. For the lemon cheese filling, melt the butter in a saucepan over medium heat. Stir in the sugar, egg yolks, lemon juice, and lemon zest. Cook, whisking constantly, until thickened and coats the back of a spoon. Remove from heat and let it cool completely.
5. To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating well. Mix in the lemon juice and vanilla, and beat until smooth and fluffy.
6. To assemble the cake, place one cake layer on a serving plate and spread with the lemon cheese filling. Top with the second cake layer. Frost the top and sides of the cake with the lemon buttercream.
Enjoy this delightful treat that perfectly captures the essence of classic Southern baking!
Detailed Directions and Instructions
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Prepare your baking area by greasing and flouring two 9-inch round cake pans to ensure the cakes release easily once baked.
Prepare the Dry Ingredients
In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together to evenly distribute the leavening agent and salt throughout the flour.
Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat this mixture until it becomes light and fluffy, which should take about 3-5 minutes.
Add Eggs and Extracts
Incorporate the eggs, adding them one at a time while continuing to beat well after each addition. This will help create a stable batter. Then, mix in the vanilla extract and lemon zest until fully combined.
Combine Dry and Wet Ingredients
Alternately add the prepared flour mixture and whole milk to the butter mixture. Start and end with the flour mixture, mixing gently until just combined to avoid overmixing.
Divide and Bake the Batter
Carefully divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes. You’ll know the cakes are done when a toothpick inserted in the center comes out clean.
Cool the Cakes
After baking, let the cakes cool in the pans for about 10 minutes. Run a butter knife around the edges to loosen them, then invert the cakes onto a wire rack to cool completely.
Prepare the Lemon Cheese Filling
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the granulated sugar, egg yolks, fresh lemon juice, and lemon zest. Whisk constantly for about 10 minutes, until the mixture thickens and coats the back of a spoon. Remove from heat and allow to cool completely.
Make the Lemon Buttercream Frosting
In a large bowl, whip the softened unsalted butter until creamy. Gradually blend in the powdered sugar, followed by mixing in the fresh lemon juice and vanilla extract. Continue to beat until smooth and fluffy, achieving a light consistency.
Assemble the Cake
On a serving plate, place one layer of cake and spread a generous portion of the lemon cheese filling on top. Carefully place the second layer of cake on top. Using a spatula, frost the top and sides of the cake with the prepared lemon buttercream, creating a beautiful finish.
Notes
Ingredient Freshness
For the best flavor, use fresh lemons for both juice and zest. This will enhance the tanginess and brightness of your cake.
Egg Temperature
Using eggs at room temperature helps them incorporate better into the batter, leading to a lighter cake texture.
Cooling Time
Ensure the cakes are completely cooled before frosting to prevent the buttercream from melting.
Storage Recommendations
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week, allowing flavors to meld and improve over time.
Make Ahead Tips
Consider preparing the lemon cheese filling and buttercream frosting a day in advance. Keep them covered in the fridge and allow them to sit at room temperature for 30 minutes before icing the cake.
Decorative Touches
For an extra touch of elegance, consider garnishing the cake with lemon slices, edible flowers, or a sprinkle of additional lemon zest on top.
Cook Techniques
Mixing Ingredients
When preparing the cake batter, it’s essential to cream the butter and sugar until light and fluffy. This incorporates air, which helps the cake rise and results in a lighter texture. Be sure to mix the eggs in one at a time for even distribution.
Alternating Dry and Wet Ingredients
When combining the flour mixture and milk, alternate adding these ingredients to the batter. Start with a third of the flour, then half of the milk, and repeat this process. This helps maintain the cake’s moisture and avoids overmixing, which can lead to a dense cake.
Testing Cake Doneness
To check if the cakes are done baking, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cakes are ready. If there’s wet batter on the toothpick, they need more time in the oven.
Making Lemon Cheese Filling
When cooking the lemon cheese filling, whisk constantly to prevent the mixture from curdling and ensure even thickening. It should coat the back of a spoon when done.
Frosting Consistency
When preparing the lemon buttercream frosting, beat the butter until creamy and gradually add the powdered sugar. This step is crucial for achieving a smooth and fluffy consistency. If the frosting is too thick, add a little lemon juice or milk to reach the desired spreadability.
Assembling the Cake
When layering the cake, spread the lemon cheese filling evenly on the first layer before adding the second layer. This ensures balanced flavor throughout. Use a spatula for a smooth and even frosting application on the top and sides.
FAQ
Can I substitute lemon juice with another citrus juice?
Yes, you can substitute lemon juice with lime or orange juice for a different flavor, but it will alter the overall taste of the cake.
How should I store the leftover cake?
Store the leftover cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best taste and texture.
Can I freeze the cake?
Yes, the cake can be frozen. Wrap each layer securely in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before assembling and serving.
What can I use instead of unsalted butter?
You can use salted butter, but you should reduce the additional salt in the recipe to maintain the balance of flavors.
Is there a non-dairy option for frosting?
Yes, you can use a dairy-free butter alternative or coconut cream to make a non-dairy frosting. Adjust the consistency with powdered sugar and lemon juice as needed.
Conclusion
The Old-Fashioned Lemon Cheese Layer Cake is a perfect blend of flavors and textures that can elevate any celebration. With its light and fluffy cake layers combined with a luscious lemon cheese filling and zesty lemon buttercream frosting, this cake provides a delightful treat for lemon enthusiasts. It not only brings a classic touch to the dessert table but also creates lasting memories with its Southern charm.
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Lemon Cheese Layer Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, mix together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Gradually add the flour mixture and milk, alternating between the two, and mix until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- In a medium saucepan over medium heat, melt the unsalted butter.
- Stir in the sugar, egg yolks, lemon juice, and lemon zest. Cook, whisking constantly, until thickened and coats the back of a spoon. Remove from heat and let it cool completely.
- In a large bowl, whip the softened unsalted butter until creamy.
- Gradually add the powdered sugar, beating well. Mix in the lemon juice and vanilla, and beat until smooth and fluffy.
- On a serving plate, place one layer of cake and spread a generous portion of the lemon cheese filling on top.
- Carefully place the second layer of cake on top. Frost the top and sides of the cake with the prepared lemon buttercream.
