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In the Oven: Lemon Drop Cake

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Rev up your ovens, bakers – we’re making a bright, lemon-y cake. Posting date is December 16!

Lemon Drop Cake
 
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Yield: 1 (8-inch) cake
Ingredients
For the lemon drop cake layers
  • 2½ cups cake flour
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup vegetable shortening, at room temperature
  • 1¾ cup sugar
  • 1 tablespoon pure vanilla extract
  • Grated zest of one lemon
  • 1 large egg
  • 1½ cups ice cold water
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
For the lemon curd filling
  • ¾ cup fresh lemon juice (from about 6 lemons)
  • Grated zest of 2 lemons
  • 2 large eggs
  • 7 large egg yolks
  • ¾ cup sugar
  • 4 tablespoons (1/2 stick) butter, at room temperature
For the lemon drop frosting
  • 1½ cups sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk
  • ⅓ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • ½ cup lemon curd
To assemble the cake
  • 8 mini lemon candies
Instructions
Make the lemon cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. In a large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat just until combined. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  4. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the lemon curd filling
  1. In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
  2. In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the egg mixture and whisk until just combined.
  3. Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes.
  4. Remove the bowl from the heat and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
  5. Set the lemon curd aside while you make the frosting. Do not refrigerate the curd unless you are saving it for future use.
Make the lemon drop frosting
  1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the vanilla extract and 1⁄2 cup of the freshly made lemon curd and con- tinue mixing until combined. If the frosting is too soft, put it in the refriger- ator to chill slightly then mix again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
  1. Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 cup of the remaining lemon curd on top. Add the next layer, trim, and fill with 1 cup of the lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake.
Notes
How to store: This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

 

In the Oven: Marble Bundt Cake

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Next up on the schedule: a Marble Bundt Cake. The gentlemen bakers say that if you’re going to eat cake for breakfast, it should be this one! Posting date is October 7.

Marble Bundt Cake
 
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Yield: One 10-inch Bundt cake
Ingredients
For the chocolate swirl
  • 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1 teaspoon unsweetened dark cocoa powder (like Valrhona)
For the sour cream cake
  • 3½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
  • 2 ¼ cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1½ teaspoons pure vanilla extract
Instructions
Make the chocolate swirl
  1. In the top of a double boiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.
Make the sour cream cake
  1. Preheat the oven to 350 degrees F. Spray the inside of a 10-inch bundt pan with nonstick cooking spray.
  2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.
  4. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
  5. Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
  6. Spread half of the remaining plain cake batter in the prepared pan. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
  7. Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.
  8. Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.
Notes
How to store: The cake will keep for 3 days, tightly covered, at room temperature.

 

In the Oven: Sweet and Salty Cake

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For our August 12 posting date, we are baking the signature Baked dessert: Sweet and Salty Cake! Get out your cake pans….

Sweet and Salty Cake
 
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Yield: 1 (8-inch) cake
Ingredients
For the classic chocolate cake layers
  • 3⁄4 cup dark unsweetened cocoa powder
  • 11⁄4 cups hot water
  • 2⁄3 cup sour cream
  • 2 2⁄3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 3⁄4 cup (11⁄2 sticks) unsalted butter, softened
  • 1⁄2 cup vegetable shortening
  • 11⁄2 cups granulated sugar
  • 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
For the salted caramel
  • 1⁄2 cup heavy cream
  • 1 teaspoon fleur de sel
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1⁄4 cup sour cream
For the whipped caramel ganache frosting
  • 1 pound dark chocolate (60 to 70% cacao), chopped
  • 11⁄2 cups heavy cream
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1⁄2-inch pieces
To assemble the cake
  • 2 teaspoons fleur de sel, plus more for garnish
Instructions
Make the classic chocolate cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.
  3. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.
  5. Add the flour mixture, alternating with the cocoa mixture, in three addi- tions, beginning and ending with the flour mixture.
  6. Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the salted caramel
  1. In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.
  2. Meanwhile, keeping a close eye on the cream mixture so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let cool for 1 minute.
  3. Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.
Make the whipped caramel ganache frosting
  1. Put the chocolate in a large heatproof bowl and set aside.
  2. In a small saucepan, bring the cream to a simmer over very low heat.
  3. Meanwhile, keeping a close eye on the cream so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let the caramel cool for 1 minute.
  4. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.
  5. Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.
Assemble the cake
  1. Place one cake layer on a serving platter. Spread 1⁄4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3⁄4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.
  2. Remove the cake from the refrig-erator and let it sit at room temperature for at least 2 hours before serving.
Notes
How to store: This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days.