How To make Lemon Butter Layers

Lemon Butter Curls | Yewande Komolafe | NYT Cooking

These delicate but sturdy piped shortbreads from Yewande Komolafe melt in your mouth thanks to a combination of butter, egg yolk and cornstarch. A little lemon juice and zest keep her Lemon Butter Curls balanced — sweet but not too sweet.

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Amazing Lemon Cake Recipe

Light, fluffy, and deliciously tangy, this Lemon Cake is the perfect dessert for any occasion. With two layers of moist lemon-flavored cake coated in a rich lemon-flavored cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will absolutely fall in love with this tender cake after the first bite melts in your mouth.

RECIPE:

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Lemon Layer Cake: Creamy Moist & Delicious!

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Ingredients
The Dry Ingredients:

3 cups (360g) all-purpose flour
3 teaspoons baking powder
2 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons lemon zest (2 large lemons)
The Wet Ingredients for the Cake:

4 oz (113g) unsalted butter, softened
1/2 cup vegetable oil
1 and 1/2 cups (300g) granulated sugar
3 eggs
1/2 teaspoon baking soda
3/4 cup milk
1/3 cup (80ml) fresh lemon juice
1 teaspoon pure vanilla extract
The Lemon Curd:

6 egg yolks
1 and 1/2 cups sugar
4 oz unsalted butter
zest of 4 lemons (4 tablespoons)
1/2 cup fresh lemon juice
For the Mascarpone Frosting:

1 pound (455g) mascarpone cream
8 oz (226g) cream cheese, softened
1-1.5 cups confectioner's sugar
1 teaspoon pure vanilla extract
3 tablespoons lemon curd
milk or heavy cream to thin the frosting if it's too thick
The Syrup:

1 cup granulated sugar
1 cup water
1/4 cup lemon juice
The Pastry Cream
Instructions
Make the Cake:

Preheat the oven to 350 °F, 180 °C. Grease 3 (8-inch/ 20cm) round pans and line them with parchment paper.

Place the dry ingredients in a bowl and whisk them together.

Beat the butter, oli, and sugar together until light and fluffy. Add the vanilla, and the remaining wet infredients. Beat until incorporated and then add the flour in a few batches until just combined.

Use a spatula to mix the batter until combined.

Divide the batter equally into the prepared pans and bake on the center rack for 21-25 minutes. The cakes are ready when a toothpick that is inserted in the center of the cake comes out clean or with moist crumbs attached. Cool completely

Note: The cakes can be removed from the pans and wrapped rightly in plastic wrap and frozen for up to a month.

Make the Lemon Curd:

Fill a medium saucepan halfway with water and bring to a simmer.

In a heatproof bowl add all of the lemon curd ingredients and place on top of the simmering water. Whisk them together until the curd thickens. 10-15 minutes. Transfer to a bowl, cover with plastic wrap and cool completely. The lemon curd can be stored in the freezer for 3 months.

Make the Syrup: In a small saucepan combine all of the syrup ingredients and mix together. Bring to a boil and as as soon as the sugar disslves remove the pan from the heat and cool completely. The syrup will keep fresh in the refrigerator for a week.

Make the Pastry cream and chill.

Make the Frosting:

In the bowl of a tabletop mixer that has been fitted with the whisk attachment, beat the mascarpone and the cream cheese until smooth. Add the sugar, vanilla, and lemon curd and beat until fluffy. If the fristing is too thick, add a few tablespoons of heavy cream or milk and beat until smooth.

Assemble the Cake:

Place a cake cardboard onto a cake decorating turntable.

Place one of the cake layers (flat-side up) onto the cake cardboard. If the cake is uneven, trim the top using a serrated knife. Brush the top of the cake with the lemon syrup.

Fill a pastry bag that has been fitted with the large star tip with the mascarpone frosting and pipe a ring around the border of the cake. Spread a layer of lemon curd onto the cake and then a layer of pastry cream. If the pastry cream is too thick, beat it with a mixer or a whisk until smooth. You may thin it out with some heavy cream if needed.

Top with the next cake layer and repeat the same process. Top with the third cake layer and brush it with the lemon syrup. Freeze the cake for 15-20 minutes so that it sets and is easy to decorate.

Spread the frosting all over the cake. Pipe 8 rosettes on top and dollop with lemon curd.

Serve with Greek Coffee. Kali Orexi

Notes
Freezer Instructions: The cake can be frosted and decorated and then stored in the freezer for up to 2-3 weeks. Once it hardens, wrap in a few layers of plastic wrap so taht it does not absorb any freezer odors. Thaw the cake overnight in the refrigerator and serve.



Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

Lemon Cake Recipe, Lemon Curd

The lemon cake recipe (16cm)

* Lemon curd
1 whole egg
2 egg yolks
60g sugar
zest of 1 - 2 lemon
60g lemon juice
cook under low heat for about 8 minutes until thick

* Lemon poppy seed sponge cake
3 eggs
80g sugar
1 tsp vanilla extract
90g cake flour
7g poppy seeds
25g butter
25g milk

* Mascarpone cream filling
150g mascarpone cheese
40g sugar
350ml cold heavy cream

* Lemon syrup
75ml hot water
10g sugar
10g lemon juice

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BEST EGGLESS LEMON SPONGE CAKE RECIPE | SOFT, NO EGG, NO BUTTER LEMON CAKE with lemon frosting

How many of you like lemon desserts? Personally, I LOVE them! If you haven’t tried a lemon cake yet, you must make it now! This recipe is super super simple and the cake turns out incredibly light and fluffy!
You won’t believe this cake is #Eggless because it’s so soft!

#EgglessBaking #LemonCake

You can also make this cake in the microwave on convection mode by baking it at 180C for 22-25 minutes.
You can also make it in a cooker!
If you want to make this cake with eggs, you can use 2 eggs in place of the yogurt.

INGREDIENTS-

1 +1/2 cup (180g) all purpose flour (maida)
½ teaspoon (3g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon (2g) lemon zest
¾ cup (180mL) vegetable oil
1 + ½ cup (300g) castor sugar
1 cup (285g) yogurt/ hung curd
½ teaspoon vanilla extract
5 tablespoon (75mL) lemon juice
½ cup (120mL) milk

CREAM CHEESE FROSTING-

You can buy veggie clean online-
It is certified by Indian & International experts or Recommended by Chefs & Nutritionists. The best part? You get 40 washes in just Rs 99! #Bake WithShivesh #TheRightWayToClean #VeggieClean

Easy lemon buttercrust slice | taste.com.au

This no-bake lemon slice features a thick biscuit crust and cheesecake-style filling made from cream cheese and sweetened condensed milk.
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