There still is a surprising amount of green up in the mountains so we plan enjoying the beautiful fall colors more over the next week or two.
Ok now on to more drool worthy topics. It was my brother in law's birthday last weekend and I was lucky enough to make his birthday cake. He had some very specific requests as to what kind of cake he wanted. He wanted a lemon cake with lemon filling, cream cheese frosting, and lemons dipped in sugar on it. I set out to meet this challenge, just hoping it would turn out well. I personally think that lemons are often forgotten, or not valued as they should be. I would have never thought to make him a lemon cake, but let me tell you I was sure glad that I did. The cake turned out delicious. Everyone really enjoyed the cake. The cake itself had a mild lemon flavor, the filling is tart and very lemony, and the cream cheese frosting has a little bit of tang all on its own that was absolutely delicious. I used the whipped cream cream cheese frosting that I posted the other day and it was perfect! I hope this post reminds you all of how much you love lemons!
Lemon Cake with Lemon Filling
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/4 tsp lemon extract
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla, lemon extract, and lemon juice. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To assemble the cake, trim off any excess on the top of each cake so that when they are placed on each other they will sit as flat as possible. Place bottom cake layer on a cake pan. Spread with lemon filling. Place second layer on top of filling. Frost as desired.
Recipe Source: Adapted from Allrecipes