Lemon Cake with Fluffy, Less-Sweet Lemon Frosting
2 hrs 50 min12
Three-layer tender lemon sponge cake with a fluffy, less-sweet lemon frosting made from a flour-based roux; stays fresh for 4 days.
| prepPreheat oven to 350°F / 180°C (160°C fan) for 20 minutes | ||||||||||
| prepGrease 3 × 8" / 20 cm cake pans with butter, line with parchment | ||||||||||
| 250 g plain all-purpose flour | Whisk flour, baking powder & salt | Add 1/3 flour, beat speed 1 for 5 sec | Add half remaining flour, beat speed 1 for 5 sec | Add remaining flour, beat speed 1 until just mixed | Fold lightened milk into remaining egg batter on low speed until just combined | Divide batter among 3 pans, smooth surface | Bake 23 min (top 2 pans), then move bottom pan up & bake 2 min more at 350°F / 180°C | Cool in pans a few minutes, then cool upside down on rack until fully cool | Layer cooled cakes with frosting, spread & decorate | |
| 2 1/2 tsp baking powder | ||||||||||
| 1/4 tsp salt | ||||||||||
| 4 large eggs (50–55 g each), room temperature | Beat eggs 30 sec on speed 6 | Pour in sugar over 45 sec, beat 7 min on speed 8 until tripled | ||||||||
| 300 g caster superfine sugar | ||||||||||
| 115 g unsalted butter | Heat butter & milk 2 min in microwave until melted | |||||||||
| 240 ml full-fat milk | ||||||||||
| 3 tsp vanilla extract | Whisk milk, vanilla, lemon juice, zest, oil & extract until smooth | Lighten milk mixture with 1 1/2 cups egg batter | ||||||||
| 3 tsp vegetable or canola oil | ||||||||||
| 3 tbsp lemon zest (from 2 lemons) | ||||||||||
| 80 ml fresh lemon juice | ||||||||||
| 1/4 tsp natural lemon extract (lemon oil), optional | ||||||||||
| 50 g plain all-purpose flour | Toast flour & sugar in dry saucepan over medium heat | Slowly whisk in milk, cook until thick custard consistency | Scrape roux into bowl, cover with cling wrap, cool 20 min on counter then 30 min in fridge | Add roux in dollops, beating as you go, 1 min total | Add lemon zest & juice & salt, beat 2–3 min until whipped cream consistency | |||||
| 320 ml full-fat milk | ||||||||||
| 265 g caster superfine white sugar | ||||||||||
| 300 g unsalted butter, softened | Beat butter until creamy, 2 min | |||||||||
| 3 tsp lemon zest (from 1 lemon) | ||||||||||
| 60 ml fresh lemon juice | ||||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.