The idea of making this lemon layer cake came from my sisters bridal shower back in September ’13.It was when I had to make a cake that had lemon or honey in it.Well… I ended up making both a lemon cake and honey cake. Basically that was our theme because our sister Sweet-lana loves her tea with lemon and honey as much as one loves their coffee.She’ll have it in her to-go cup everywhere she goes.
For the cake as pictured above I made total of four layers and made more cream by half. Added blueberries inside.
For bridal shower I sliced the layers in half,but it was hard to keep the cake from falling apart. The cake layers are very delicate.
And I used pureed raspberries with sugar(strained) instead of whole raspberries.
( Cake batter adapted from America’s Test Kitchen)
2 1/4 cups flour*
1/4 cup cornstarch*
1 cup whole milk,at room temperature
6 large egg whites,at room temperature.
2 teaspoons vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter at room temperature.
lemon zest of 2 lemons
* you can substitute these two ingredients of cake flour
Cream for 1 (2 layer ) cake:
1 1/2 cups heavy whipping cream
8 oz. cream cheese
1 1/4 cup powdered sugar
1 tablespoon squeezed lemon juice
1-2 tablespoons limoncello liqueur
zest from one lemon
1/2 cup hot water
3 tablespoons sugar
3 tablespoons limoncello
2 tablespoons lemon juice.
-Combine all ingredients and let cool.
Fresh blueberries,raspberries or strawberries.
Whole or pureed with some sugar.
Direction for cake-
Preheat oven to 350 degrees
Sift flour with cornstarch 3 times and set aside
In a large measuring cup,whisk together the milk,egg whites,lemon zest and vanilla.
In the bowl of a standing mixer fitted with the paddle attachment,mix together the flour,sugar,baking powder and salt at med-low speed.
With the mixer running,add the butter pieces one at a time until the mixture resembles fine,even crumbs.
Stop the mixer and about 1/2 cup of the wet ingredients.
Beat the batter at medium speed until it is pale and fluffy,about 1 1/2minutes.
With the mixer running on med-low pour in the rest of the wet ingredients,then crank the speed back up to medium and beat for 30 seconds more.Scrape down the bowl and beat for 30 more seconds.
Divide the batter equally among the two (9 inch) cake pans and smooth the tops.
Bake for 23-25 minutes,or until a toothpick come out clean-do not over bake.
Let the cakes cool in pans for 10 minutes,then remove the cakes from pans,and cool completely.
In a mixer with whisk attachment ,whip cream cheese with powdered sugar.
Scrape the bowl and add lemon juice,zest, and limoncello.Whip again until ingredients are well incorporated.
On med-low speed gradually pour heavy whipping cream,bringing the speed higher gradually.
Whip the cream until stiff peaks.
Pierce first cake layer with toothpick or fork.
Pour/spray syrup on the cake.
Spread a good amount of frosting.
Arrange preferred berries on top of frosting.
Place the other cake on top of berries.
Pierce the cake and pour/spray syrup.
Spread frosting all over cake and decorate as desired.