A bright lemony baking week for us! Check out all the beautiful loaves…
Is this loaf lemon enough for you? Leave your links here!
Our bakers liked the lovely layers of lemon — and we have some rogue toffee!
Got layers of lemon? Leave your links here!
Rev up your ovens, bakers – we’re making a bright, lemon-y cake. Posting date is December 16!
- 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
- 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
- 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
- 8 mini lemon candies
- 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.
- In a large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
- 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.
- 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.
- 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.
- In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
- 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.
- 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.
- 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.
- Set the lemon curd aside while you make the frosting. Do not refrigerate the curd unless you are saving it for future use.
- 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.
- 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.
- 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.
- 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.
Our bakers are big fans of big Bundts – thumbs up all around!
Cake for breakfast? Post your links here!
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.
- 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 1 teaspoon unsweetened dark cocoa powder (like Valrhona)
- 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
- 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.
- Preheat the oven to 350 degrees F. Spray the inside of a 10-inch bundt pan with nonstick cooking spray.
- Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Our bakers raved about this indulgent cake!
Well? Is sweet even better with salty? Leave your links here for the sweet and salty cake!