Tuesday, 3 April 2012

Lemon Butter Cake with Lemony Whip

Every cake i made has a story behind it. Other than the usual hot selling red velvet, my experiments with new recipes always comes from a request or upon special occassion.

The Lemon Butter Cake was first made upon the other half's request for his raya open house cums housewarming session. Well, for that occassion alone, 5 cakes were made in 1 night! Hard work ya'll, and I aint kidding as I fall sick right after the event. lol.
Featuring from top: brownies, red velvet, blueberry cheesecake, choc moist, and lemon butter!

The recipe came from Martha, and at first i made it with lemon curd filling and egg-whip.

It turned out good, but a lil bit sweet and some improvements will make it awesome.
  The egg whip, once whipped, u better use them immediately, otherwise it'll get watery and dry.

Then, I made this recipe for my mom, with dairy whip and shredded coconut. Oh yumss.

Made them into cuppies and birthday cake also!

Sweet innit? I like to call em' my PINK LEMONADE.

Anyway, after few experiments, here is the modified recipe:

1 cup unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
1 1/4 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh squeezed lemon juice
*optional: 1 tablespoon lemon cordial (or according to your liking)
(Note: the lemon cordial part is an addition made by me, as I feel like it has a lil more lemony kick compared to the fresh squeezed juice that gives subtle lemon taste to the cake. But its up to u though! oh you can also subsititute with orange cordial to give that citrusy feeling, Go creative!)
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded

  1. Preheat oven to 175 degrees Celcius. Butter two 8 inch cake pans (u can do it with a 9 inch cake pans too but the height will reduce), put it in parchment papers, flour it and tapp out excess flour.
  2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  3. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Dont forget to scrape the side off for even mixing! 
  4. With mixer on low, beat in eggs and yolks, one at a time.
  5. Beat in lemon juice, then lemon cordial.
  6. Then, alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  7. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, around 35-40 minutes. Let cake cool and invert cakes onto a wire rack.

Martha's recipe called for lemon syrup to be brushed on the layers, but I think its too sweet and the cake with the whip is awesome enough.

For the topping:

2 or 3 cups of dairy whipped cream
Few teaspoon of lemon juice or lemon cordial
  1. Just whip the cream until soft peaks form, then add the lemon juice/cordial to taste. Continue whipping until stiff peaks form. DONE!
Its entirely up to you how you want the cake to be frosted. Be it 3 layers, 4 layers or just 2 layers or scoop them into those lil cuppies. Have fun!

View Martha's Lemon Cake recipe here

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