lemon cake with cream cheese icing recipe

#Lemon cake with cream cheese icing recipe how to
#Lemon cake with cream cheese icing recipe full

Salt – Just a little brings out the flavours of everything else in the cake and Vanilla – For its beautiful flavour which complements the lemon so well Inactive baking powder is a common hidden culprit of cake fails If you don’t use yours regularly, make sure sure it’s still good. Do not substitute with non-dairy milk or buttermilk īaking powder – For lifting power. Milk, full-fat – Just plain old cow’s milk! Low-fat does work too but rises marginally less.

#Lemon cake with cream cheese icing recipe how to

If you don’t know how, here’s how to check how fresh your eggs are

Fresh eggs fluff better, and room temperature eggs fluff faster than fridge-cold eggs. Please do not attempt to substitute with brown sugar or any sugar substitutes īutter – Unsalted, the default for baking Įggs – Fresher is better, and at room temperature. But ordinary granulated white sugar is fine too. Sugar – Superfine / caster sugar is best as it dissolves more readily.

The only difference is that the cake surface becomes a bit tacky the next day (not really a big deal in this frosted cake) However, if you can only get cake flour, that works just fine. So just skip it – I promise this cake still has sufficient lemon flavour!įlour – Just plain/all-purpose flour works better here than cake flour. However, if you don’t want to get a bottle especially for this cake, I do get that. It comes in little bottles like food colouring, found in the same baking section of stores. No matter how much fresh lemon you put in a cake batter, I find you can never achieve the quite same flavour intensity you can with just a a small amount of lemon extract (we just use 1/4 teaspoon). Natural lemon extract (oil), OPTIONAL – Made from lemons, this is a concentrated oil that gives this cake a little extra lemon flavour leg-up. Lemon zest and juice – Powers the lemon flavour! Most of the lemon flavour comes from the zest, while the tartness comes from the juice.

#Lemon cake with cream cheese icing recipe full

Here are the ingredients required for the signature, soft and fluffy Lemon Cake Layers! The Vanilla Cake post on which this batter is based already has additional detail about some of the ingredients, which I won’t repeat in full here. Like this Lemon Cake! Here’s a little behind the scenes Instagram video from when I was experimenting:Ī post shared by Nagi & Dozer – RecipeTin Eats this recipe was actually the outcome of cake sample number 3 you see in the above video! After keeping it to myself for a few months, I decided it was time to share! Ingredients in Lemon Cake The crumb is coarser and loses freshness faster.Īs mentioned, this makes is an excellent general-purpose foundation for so many other cakes.

My Vanilla Cake recipe used for this Lemon Cake has a much finer, softer, more tender crumb than typical Western butter cakes.

Here’s a comparison of the Vanilla Cake Crumb vs a typical butter cake: This yields a much more elegant, softer crumb than typical Western cakes which often start with a “cream butter and sugar” instruction. The sponge is unique because it’s made using a French-Japanese cake-making method that relies on whipped eggs more than baking powder to lift the cake.

It could be blueberry-studded ones, a pink, real strawberry cake (in the works!) or even a layered chestnut cream Mont Blanc Cake. The Vanilla Cake batter is one of my master recipes that I adapt to all sorts of cakes. This is a three-layer Lemon Cake with a beautifully tender crumb that’s adapted from my Vanilla Cake batter. More information here: My Secret Less-Sweet Fluffy Vanilla Frosting. The texture sits between buttercream and whipped cream, but more towards the lightness of whipped cream. Not–too-sweet Lemon Frosting – Based on this frosting, which has gained a huge following, this lemon frosting is fluffy, 100% smooth, but not cloying because it’s far less sweet and rich than buttercream. It has an elegant, tender patisserie-style crumb that stays fresh for 4 days. Lemon sponge cake with 2 or 3 layers – Based on this Vanilla Cake batter which is one of the all-time most popular recipes on this website. Quick look: Lemon Cake with Fluffy Lemon Frosting