This gorgeous lemon cake is filled with a mascarpone layer and covered in a luscious Swiss meringue buttercream.
Author: Eva Bakes
1 and ½teaspoonsbaking powder
10Tablespoonsunsalted butterroom temperature
1 and ¼cupsgranulated sugar
⅔cupmilkI used 1%
⅓cupfresh lemon juicefrom about 1-2 lemons
Swiss meringue buttercream
4large egg whites
1 and ½cupsgranulated sugar
1pound (4 sticks / 16 ounces)unsalted butterroom temperature
3Tablespoonsfresh lemon zest
Make the cake
Preheat your oven to 350°F. Grease and line three 6-inch round cake pans and set aside (if you use 8 inch round pans, you can either bake for less time or double the cake recipe above).
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In a small bowl, add the milk and lemon juice together and set aside.
In a food processor, pulse the sugar and lemon zest together. Alternatively, you can mix the sugar and lemon zest together in a medium sized bowl using your fingers and pinching until you get little clumps of lemon sugar.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and lemon sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla and eggs and mix well. Make sure each egg is fully incorporated before adding the next.
Turn the mixer down to low and alternatively add in the dry ingredients and milk mixture, beginning and ending with the dry ingredients.
Evenly distribute the batter into your prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool while you prepare the filling and frosting.
Make the filling
In a large bowl, mix the mascarpone, lemon zest and powdered sugar together. Set aside.
In the clean bowl of a stand mixer fitted with the whisk attachment or in a separate large if using a handheld mixer, whip the cream on high speed until you achieve stiff peaks. Add the vanilla and mix well.
Gently fold the cream into the mascarpone mixture until everything just comes together.
Make the buttercream
In the bowl of a clean stand mixer or in a heatproof bowl, whisk the egg whites with the sugar. Set this over a saucepan filled about ¼ of the way with water (make sure the water does not touch the bowl with the egg whites). Turn the stove on so the water simmers. Keep whisking the egg white mixture (try to make sure no steam from the water below escapes) until it reaches 165°F.
Take the bowl off the stovetop and move to your stand mixer. Mix on high speed with the whisk attachment until it starts to fluff up. Turn the mixer to medium speed and slowly add the butter one piece at a time. Add in the lemon zest at the end and whisk until the frosting is thick and spreadable.
Assemble the cake
Place one layer of the cake on a stand stand or plate, flat side down.
Add a layer of the mascarpone filling on top. Top with another cake layer, more mascarpone and then the final cake layer (flat side facing up).
Cover the top and sides of the cake with the buttercream. If desired, you could color the buttercream using a yellow gel color to give it a sunny hue.
If desired, add decorations on the top of the cake, along with some lemon wedges. Slice and serve.
If desired, you can also add lemon curd to the middle of the cake or even add some buttercream in between each layer. There's no wrong way!Leftover cake should be stored, covered, at room temperature or in the refrigerator and will keep a few days.Source: Preppy Kitchen