Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Sunday, May 31, 2015

Lucious Lemon Curd Layer Cake with Lemon Buttercream Frosting

 

 

Lucious Lemon Curd Layer Cake with Lemon Buttercream Frosting

ingredients

  • 2 1/2 cups sifted cake flour
  • 1 1/3 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 large eggs, separated
  • 3/4 cup fresh orange juice
  • 3 tablespoons orange zest
  • 1/2 teaspoon cream of tartar
  • 1 jar Lemon Curd, I like Stonewall Kitchen
  • Lemon Butter Cream Frosting
  • Garnish: Candied Lemon Slices

Preparation

1. Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
4. Place one cake layer on cake dish; spread with half of lemon curd one inch from cake edge. Top with second cake layer spreading remaining lemon curd one inch from cake edge. You don't want to spread to the end of the cake edge so filling won't spill out from cake as you put cake layer on top. Place third layer on top.
5. Spread Lemon Buttercream Frosting on top and sides of cake.
6. Garnish with Candied Lemon Slices.

Lemon Buttercream Frosting

ingredients
  • 3/4 cup butter, nearly at room temperature, I use Cabot Butter
  • 1 1/2 tsp fresh lemon zest
  • 2 1/2 cups powdered sugar
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract 
Preparation:
 In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with lemon zest on medium-high speed until very pale and fluffy (it should be nearly white. If using a paddle attachment that doesn't constantly scrape bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down bottom and sides of bowl). Mix in 1 cup powdered sugar, then blend in lemon juice, cream, vanilla extract and lemon extract. Add remaining 1 1/2 cups powdered sugar, then whip mixture until very fluffy, about 4 - 5 minutes longer.


Candied Lemon Slices:

2 small lemons
1 cup sugar
2 tablespoons fresh lemon juice
3/4 cup water

Preparation

Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours.  Can be made up to two day ahead.

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