It’s Disney Time!
Rebecca’s Lemon Cake*, chapter 77
*probably not Rebecca’s actual Lemon Cake, but how I make Lemon Cake which is my #2 favorite dessert after Just the Lemon Filling. And I like the idea of Haley finding an annotated recipe of her mother’s.
Cake (adapted from Joy of Baking)
-2 eggs, separated
-1 3/4 cups flour
- 2 teaspoon baking powder
-1/4 teaspoon salt
-1 cup sugar, divided 1/4 and 3/4
-1 tablespoon vanilla extract
-1/2 cup milk
-1/8 teaspoon Cream of Tartar
Lemon Filling (adapted from a text my mom sent me when I asked her how to make lemon curd back in April)
-6 lemons, juiced
-Zest of 3 lemons
-1/4 cup butter
-2/3 cup sugar
-4 eggs, beaten
Get everything measured out first. It seems like a pain, but it’s such a time saver later. Go ahead and mix the four, baking powder and salt together.
Preheat the oven to 350 degrees (177 if you’re into the metric system)
Prepare 2 nine inch pans by placing parchment rounds in the bottom and greasing the sides. Or just grease it all. Whatever works for you.
Using an electric mixer, beat egg whites until foamy, add cream of tartar and 1/4 cup sugar. Beat until stiff peaks form. Transfer to a clean mixing bowl if using a stand mixer or just leave them be if you’ve got a hand mixer.
Using the electric mixer cream the butter and remaining 3/4 cup sugar. You can use the same bowl from the eggs if you’ve got a stand mixer. Go crazy.
Add in egg yolks and vanilla. Add a little extra vanilla. Extra vanilla is almost always the secret ingredient.
Alternate mixing in the dry ingredients and the milk until all of it is just incorporated.
Fold in the eggs whites. Remember them? They should still be holding peaks. Don’t overfold or the cake will fall flat. A gentle touch will do.
Pour batter into prepared cake pans and bake for 22 minutes or until a knife comes out clean.
While the cakes are in the oven make the lemon filling.
Using a double boiler (i.e. a pot in a sauce pan of simmering water) combine lemon juice, zest, sugar and butter. Stir until consistent.
Add beaten eggs and whisk continuously until the mixture starts to thicken.
The lemon curd will continue to thicken in the fridge. Taste a little bit. It’s pure heaven.
When the cakes come out of the oven, let them cool in pans for about 5 minutes. Using a chopstick poke lots of holes in both cakes and then transfer to wire cooling rack.
Assemble the cake while it’s still warm. Layer cake, lemon filling, cake, lemon filling until satisfied. If there’s any lemon filling left over save it to eat on toast in the morning. The warmth of the cake will melt the filling a little bit, allowing it to seep into those holes you poked and spread the essence of lemon throughout.
Enjoy. Will keep under cake bell or in fridge for 3 to 4 days, but good luck getting it to last that long.