Lemon layer cake
Dimitra's Dishes · ♥ 502 likes · 11.1K views · 17 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole egg yolks
- 1½ cups granulated sugar
- 4 oz butter
- 4 tbsp lemon zest
- ½ cup lemon juice
Combine the egg yolks, granulated sugar, cut butter, lemon zest and lemon juice in a heat proof bowl.
Lemon curd over simmering water
Fill a saucepan three quarters with water, bring to a boil then reduce to a simmer, set the bowl on top and stir about 10 minutes until it pales and thickens.
Take the curd off the heat, lay plastic on the surface so it does not skin, and cool completely; it thickens as it cools and is best made ahead.
- 2 cups whole milk
- ¾ cup sugar
Put the milk and about half a cup of the sugar in a saucepan over medium heat so the milk does not burn.
- 4 whole egg yolks
Whisk the four egg yolks with the rest of the sugar, the cornstarch and the quarter cup of cream.
- 4 tbsp cornstarch
- ¼ cup cream
Once the milk is steaming hot, temper by pouring most of it into the egg mixture while whisking.
- 2 tsp pure vanilla extract
Return everything to the pan and cook over medium heat, whisking constantly; as soon as it boils it thickens. Off the heat, whisk in the vanilla and cool covered.
- 1 cup sugar
- 1 cup water
- ¼ cup lemon juice
Cook the cup of sugar, cup of water and quarter cup of lemon juice over medium heat, whisking, until it boils and the sugar melts.
Lemon simple syrup, the bakery secret
- 360 g all-purpose flour
- 3 tsp baking powder
- 2 tbsp corn starch
- ½ tsp salt
- 2 tbsp lemon zest
Whisk the flour, baking powder, corn starch, salt and lemon zest together.
Dry ingredients for the layers
- ⅓ cup lemon juice
- 300 g granulated sugar
- 4 oz unsalted butter
- ½ cup light olive oil
- 1 tsp pure vanilla extract
Beat the granulated sugar with the softened butter, the light olive oil and the vanilla in the mixer.
Butter, oil and eggs in the mixer
- ½ tsp baking soda
- ¾ cup milk
Stir the baking soda into the third cup of lemon juice until it bubbles, then add it to the bowl with the milk; the mixture will look curdled.
Add the flour mixture a little at a time and stop as soon as it is mixed in; overmixing makes a dense cake. Fold the bottom and sides in once more.
Divide the batter evenly between three eight inch pans lined with parchment and greased, spread level and tap on the counter to release air.
Bake on the centre rack at 350F for 21 to 25 minutes, until golden and a toothpick comes out clean; check at 21 minutes and do not overbake.
- 8 oz cream cheese
- 16 oz mascarpone cheese
- 1 tsp pure vanilla extract
- 3 tbsp lemon curd
- 1–1½ cups powdered sugar
For the frosting whip the cream cheese, mascarpone, vanilla, three tablespoons of lemon curd and one to one and a half cups of powdered sugar until smooth.
- 2–3 tbsp heavy whipping cream
Thin with two to three tablespoons of heavy whipping cream and add another tablespoon of lemon curd.
Put a cooled layer flat side up on a cake board and brush it with the lemon syrup, concentrating on the sides.
Pipe a ring of the mascarpone frosting around the border to dam the filling, then a thick layer of lemon curd inside it.
- berries
Pipe or spread the pastry cream inside the ring, whipping it smooth first if it has thickened in the fridge.
Frost the sides with an offset spatula, turning and smoothing, then ice and smooth the top.
Pipe eight rosettes on top, dollop lemon curd onto them, and let runny curd drip between the rosettes down the side.