| Level: | Advanced |
| Total: | 3 hr |
| Prep: | 35 min |
| Inactive: | 1 hr 30 min |
| Cook: | 55 min |
| Yield: | 10 servings |
| Level: | Advanced |
| Total: | 3 hr |
| Prep: | 35 min |
| Inactive: | 1 hr 30 min |
| Cook: | 55 min |
| Yield: | 10 servings |
Ingredients
- 3 sticks unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs, room temperature
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 3 cups all-purpose flour, plus more for dusting the pans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/4 cups sugar
- 5 large egg yolks
- 3 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon cream of tartar
- Pinch fine salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces
- 1 (1/2 pint) raspberries
Instructions
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with buttered parchment paper and dust with flour.
- In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, scraping down the bowl as needed. Add the lemon juice and zest and mix well.
- In another large bowl, sift the flour, baking powder, baking soda and salt. Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end. Mix until just combined.
- Pour the batter equally into the 2 pans. Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely.
- Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, the yolks, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the yolks at medium-high speed until light in texture and cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
- To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting. Top with the second layer, browned side up, and frost the top and sides. Decorate with raspberries.
- Click here to view Food Network Kitchen’s healthier version of this recipe.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 967 |
| Total Fat | 61 g |
| Saturated Fat | 37 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 2 g |
| Sugar | 67 g |
| Protein | 10 g |
| Cholesterol | 345 mg |
| Sodium | 294 mg |
| Serving Size | 1 of 10 servings |
| Calories | 967 |
| Total Fat | 61 g |
| Saturated Fat | 37 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 2 g |
| Sugar | 67 g |
| Protein | 10 g |
| Cholesterol | 345 mg |
| Sodium | 294 mg |
Reviews
A pretty simple recipe to follow, and the cake baked well and cut well. Overall, I thought the flavor of this cake was nice, but the texture was a bit dry. I’d probably look at trying other cake recipes to find a moister version.
This cake actually was not that difficult to make. However, the resulting texture of the cake itself was not as light as I had expected; it’s a bit dense and it reminded me a little of cornbread. Having used 3 sticks of butter as the recipe instructs, the cake also turned out really greasy. Next time, I’ll have to try another lemon cake recipe.