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Lemon cake

Lemon cake

Name: Lemon cake
Total time: 55 min
Ingredients: 355 g sifted all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 230 g unsalted butter at room temperature; 350 g sugar; 3 large eggs at room temperature; 2 teaspoons BAM vanilla paste; 240 ml milk at room temperature; 1 heaped tablespoon lemon zest; 80 ml fresh lemon juice; 225 g room temperature mascarpone cheese; 540 g powdered sugar; 30 ml fresh lemon juice; 1 teaspoon BAM vanilla paste; a pinch of salt

(1)

Preparation time: 55 min
Difficulty:
Number of ingredients: 17

In addition to its taste and texture, this lemon cake is also popular for its light texture. The refreshing lemon cake is created with basic ingredients including a base of creamy butter + sugar, eggs, lemon, milk and flour.

To make the biscuit of the lemon cake really fluffy, it is necessary to use sifted all-purpose flour. If the flour is sifted before use, it essentially aerates the flour, creating a fluffy biscuit structure.

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A lemon cake should be really refreshing, so we''re going to add a buttercream with lemons. To get it, we''ll add cream cheese and a little extra sugar to the lemon buttercream. The result will be a creamy and buttery lemon cream cheese frosting.

Instead of lemon cake, you can also make:

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Ingredients:

for the biscuit:

355 g sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
230 g unsalted butter at room temperature
350 g sugar
3 large eggs at room temperature
2 teaspoons BAM vanilla paste
240 ml milk at room temperature
1 heaped tablespoon lemon zest
80 ml fresh lemon juice

for the lemon cream:

230 g unsalted butter at room temperature
225 g room temperature mascarpone cheese
540 g powdered sugar
30 ml fresh lemon juice
1 teaspoon BAM vanilla paste
a pinch of salt

Instructions:

preparation procedure:

Preheat the oven to 180°C. Grease three 20 cm diameter cake tins. If you don''t have three baking trays, you can bake one sponge cake and then divide it into three equal parts. Line the baking trays with baking paper. Mix the flour, baking powder, baking soda and salt. Beat the butter and sugar at high speed until smooth and creamy, about 3 minutes. Beat the eggs and BAM vanilla paste at high speed. Gradually add the dry ingredients, mixing at low speed. Add the milk, lemon zest and lemon juice and stir until the ingredients are combined. The batter will be a little thick.

Pour the batter evenly into the cake tins. Bake for approximately 21-26 minutes, or until cooked through. Allow all three sponge cakes to cool completely in the baking trays. The cake sponge cakes must be completely cooled when assembled. They should be fluffy but not too thick, about 2,5 cm.

Make the cream. Beat the butter again at the highest speed of the mixer. Add the cream cheese and beat until the mixture is completely smooth. With the mixer on low speed, add the icing sugar, lemon juice and BAM vanilla paste. Beat on high mixing speed for 3 minutes. If the cream is too thin, add more sugar in the shower. If it is too thick, add more lemon juice. In any case, be sure to add a pinch of salt.

Place the first sponge cake on a cake stand, a revolving cake plate or a serving plate. Spread about one third of the cream evenly over the top (save some for decoration). Repeat with the remaining two layers of sponge cake. Spread the remaining cream on the top and sides of the cake. Chill the lemon cake for at least 30-45 minutes before cutting.

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Quick desserts

Preparation time: 45 min

Lemon cake

Preparation time: 55 min

Difficulty: 3

Number of ingredients: 17

Ingredients:

for the biscuit:

355 g sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
230 g unsalted butter at room temperature
350 g sugar
3 large eggs at room temperature
2 teaspoons BAM vanilla paste
240 ml milk at room temperature
1 heaped tablespoon lemon zest
80 ml fresh lemon juice

for the lemon cream:

230 g unsalted butter at room temperature
225 g room temperature mascarpone cheese
540 g powdered sugar
30 ml fresh lemon juice
1 teaspoon BAM vanilla paste
a pinch of salt

Instructions:

preparation procedure

	Preheat the oven to 180°C. Grease three 20 cm diameter cake tins. If you don''t have three baking trays, you can bake one sponge cake and then divide it into three equal parts. Line the baking trays with baking paper. Mix the flour, baking powder, baking soda and salt. Beat the butter and sugar at high speed until smooth and creamy, about 3 minutes. Beat the eggs and BAM vanilla paste at high speed. Gradually add the dry ingredients, mixing at low speed. Add the milk, lemon zest and lemon juice and stir until the ingredients are combined. The batter will be a little thick.
	Pour the batter evenly into the cake tins. Bake for approximately 21-26 minutes, or until cooked through. Allow all three sponge cakes to cool completely in the baking trays. The cake sponge cakes must be completely cooled when assembled. They should be fluffy but not too thick, about 2,5 cm.
	Make the cream. Beat the butter again at the highest speed of the mixer. Add the cream cheese and beat until the mixture is completely smooth. With the mixer on low speed, add the icing sugar, lemon juice and BAM vanilla paste. Beat on high mixing speed for 3 minutes. If the cream is too thin, add more sugar in the shower. If it is too thick, add more lemon juice. In any case, be sure to add a pinch of salt.
	Place the first sponge cake on a cake stand, a revolving cake plate or a serving plate. Spread about one third of the cream evenly over the top (save some for decoration). Repeat with the remaining two layers of sponge cake. Spread the remaining cream on the top and sides of the cake. Chill the lemon cake for at least 30-45 minutes before cutting.

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