Cake #4=Lemon Cake

By far, this was and is my favorite in this great endeavor!

Finally there is a cake that is moist, fluffy and has incredible taste!!  The others have either been super dense or have no real taste.  This is a great cake and is a fabulous summer cake.

Ingredients:

1 Cup (2 sticks) unsalted Butter, room temperature, plus more for pans

2 1/2 Cups All-purpose Flour (spooned and leveled), plus more for pans

1/2 tsp Baking powder

1/2 tsp Baking soda

1 tsp Salt

1Tbs Lemon zest

2 C Sugar

2 large Eggs plus 3 large egg yolks

1/4 C plus 2 tablespoons fresh Lemon juice

1 C low-fat Buttermilk

1 Lemon, thinly sliced and seeded

 

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

 

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

 

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 (my oven was 20) minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

 

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

 

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.

 

 

Icing Ingredients

 

3 Large Egg whites

3/4 C Sugar

Pinch of salt

1/3 C Water

2 Tbs Lemon Juice

 

In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add lemon juice, and beat just until combined. Use immediately (and it isn't joking.  The cake should be frosted and then served ASAP.  Otherwise the cake obsorbs the icing and becomes non-existent. :) Serve immediately means within the hour of icing).

 

 

 

 

 

 

 

 

 

 

 

Rach's Notes:

 

This cake is truly delicious.  I LOVE lemony things and this is a perfect balance of lemon and moistness.  It was GREAT!  The only thing I would do differently is ice the cake RIGHT BEFORE I served it.  The icing disappears really fast. 

 

The candied lemon peel is a must.  Each piece had some lemon peel on it and it was such a great addition.  This is a must make!