California
Lemon Cake Recipe
I’ve
always loved lemon pies. The filling was the best part. This soft, white
cake is filled with that same lemony filling and then topped with a
cool, white whipped frosting. This seems like the perfect dessert for
recipe summertime . . . but then if you love lemon, this recipe works
any time.
For the
cake:
Bake a single-layer
Easy Everyday White Cake Recipe.
For the
filling:
Lemon Cake
Filling
2 tablespoons cornstarch
3/4 cup granulated sugar
1/2 cup water
2 large egg yolks
zest from one small lemon
1/4 cup lemon juice (fresh squeezed or battled from concentrate)
1 tablespoon butter
Combine the cornstarch
and sugar in a medium saucepan. Stir in the water. Add the egg yolks,
zest, and lemon juice. Cook over medium heat, stirring with a whisk
often, until the mixture comes to a boil. Cook for one more minute.
Set aside to cool.
For the
topping:
Cool White Whipped Cream Frosting
Prepare to whip
one cup heavy whipping cream with three tablespoons sugar and 1/2 teaspoon
vanilla.
In a cup, mix 1/2
teaspoon unflavored gelatin powder with one tablespoon cold water. Heat
it in the microwave for 6 to 8 seconds, and then stir again. Repeat.
If the granules are not dissolved, repeat a third time.
In a bowl, whip
the whipping cream and granulated sugar. While the gelatin is still
hot, drizzle it into the whipped cream as you are whipping—do
not turn the mixer off. (If the gelatin cools, it will solidify. If
it is not mixed as it hits the whipping cream, droplets will solidify
in your frosting.)
Add the vanilla.
Continue beating until the frosting forms stiff peaks. Frost your cake.
The frosting should keep its form for two days or more if refrigerated.
To assemble:
1. With a long-bladed,
serrated knife, split the cake horizontally.
2. Spread the lemon filling on the bottom half of the cake. Place the
top half on the filling.
3. Frost the cake.
Since the filling
includes eggs and the frosting includes milk, this cake should be refrigerated.
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