Lemon cake with lemon curd filling and lemon frosting. Just the right amount of lemon to balance the sweetness in the cake. Topped with chocolate flowers. Hello spring!
Spring is still trying to come. Easter is this week, which always feels like it bring springtime. Renewal and joy.
I've been wanting to try making chocolate flowers for a while. When I saw the recipe for this cake, I decided I wanted to try it. I also knew that I wanted try making these flowers. The cake was delicious. A couple of the flowers turned out. I definitely need to work on my decorating skills. But at least the cake was good. And I would definitely make it again.
*slightly adapted from cakebycourtney.com
*chocolate flower tutorial from thecakeblog.com
Shortbread crust
3 tablespoons granulated sugar
12 tablespoons unsalted butter room temperature
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Cake
3 cups cake flour
1 3/4 cup granulated sugar
3 tablespoons instant lemon pudding
1/2 teaspoon salt
2 teaspoons baking powder
12 tablespoons unsalted butter softened
1 1/4 cup buttermilk at room temperature
1 1/2 teaspoon lemon extract
6 large egg whites at room temperature
Frosting
1 1/2 cups unsalted butter slightly cold
6 cups powdered sugar measured and then sifted
2 teaspoons lemon extract
3 tablespoons heavy whipping cream
Pinch of salt
One recipe lemon curd
Crust
Grease 4 6-inch pans, or 3 8-inch pans. Line the bottoms with parchment, and grease the parchment. Set aside pans and preheat oven to 325.
Cream the butter and sugar until a pale yellow, about 1-2 minutes. Add the flour and salt. Beat until small crumbs form. Divide the crumbs evenly into the pans and press down into the bottom of pan. Bake 8 minutes. Let cool.
Cake
Increase oven temperature to 350.
Whisk together egg whites and lemon extract. Set aside.
In bowl of mixer, combine dry ingredients for the cake. Add the butter and mix on low until butter is incorporated. While mixer is on low, slowly add the buttermilk. Continue mixing for a couple of minutes. Scrape sides of bowl.
Add the egg mixture in batches, mixing after each addition until it is completely incorporated. Scrape sides and mix until combined.
Divide batter evenly between pans. The batter will go on top of the shortbread crust. Bake cakes for 23-27 minutes, or until a toothpick comes out clean. Cool 10 minutes in the pan, then turnout onto cooling racks to continue cooling.
Frosting
Cream the butter until light and fluffy, or about 2 minutes. With mixer on low, slowly add the powdered sugar. Beat until combined. Add cream, salt, and lemon extract. Increase the speed to medium high, and beat another 5 minutes.
Assembly
Layer the cakes bottom side down. Between each of the cakes layers outline the edges with a layer of frosting, and add 3-4 tablespoons of lemon curd. Spread the curd to the edge and so that it stays inside of the frosting line. Use remaining frosting to frost the cake. Decorate as desired.
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