♡ Lemon Layer Cake ♡

 

 

*Update: September 18th, 2013. The picture above is when I made my lemon cake 7 months later from the first time I made it. The picture of the cake below this (the pink cake) is what the real cake looked like when I first made it 7 months ago. As you can see, there is a bog difference and I put up the more recent picture because I think it has a better presentation of the deliciousness this cake holds.*
The picture above is the first time I made this cake.

Yesterday it was my Moms Birthday! She told me that she wanted me to make her a Lemon Cake. I searched recipes for DAYS and came out with nothing. So, with the help of my Vanilla Cake recipe, I made my own Lemon Cake. The cake, frosting, and filling is an Amanda’s Little Bakery original! Sadly, the cake came out UGLY, but it tasted so delicious and moist…..I never gave myself a break and I was over worked by the time it came to frosting the cake. I kept messing the cake up and that’s why it has a swirl of white and maroon colored frosting. And the writing was not my best, but next time I’ll give myself a good break and continue frosting the cake! 

I did make cookies in the shape of wine glasses this weekend. My mom loves wine and I thought it would be an adorable idea. These cookies came out so good and cute! Everyone absolutely loved them and they disappeared by the end of the night! I will be posting the recipe for the cookies later.


This cake is so delicious its ridiculous! It is the BEST lemon cake I have ever tasted and I am going to make this over and over again. It is so moist and has a sweet taste of lemon. The lemon isn’t overpowering, and it isn’t so subtle you can’t taste it. The flavor is just sheer perfection, I can’t even desribe it! You just have to try this cake out yourself to know what I’m talking about………………..

Yield:One 3 layer Cake

Three 7×2 round Cake Pans
1 cup of butter
4 eggs
1 cup of milk (I used 1% milk)
2 cups of granulated sugar
1 tablespoon of vanilla extract
3 cups of self-rising flour
1 oz. of lemon extract
1 teaspoon of vanilla bean paste
Zest of 1 medium sized lemon
Juice of one lemon

 Frosting:
Two 2lb. Bags of 10x Confectioners sugar (You should end up with 4 pounds of Confectioners Sugar)
2 cups of heavy whipping cream
1 tablespoon of Vanilla extract
1 teaspoon of Vanilla Bean Paste
1 cup of butter

1. Pre-heat the oven to 350 degrees.

2. Using a stand mixer or hand mixer, cream the butter until it is fluffy.

3. Add in the sugar and cream until the mixture is creamy. (About 5 minutes)

4. Add in the eggs (one at a time) and continue to beat the mixture.

5. Add in the flour and milk. When doing this, first add in 1 1/2 cups of the flour and then pour in the milk. Finally, pour in the other 1 1/2 cups of flour.

6. Add in the vanilla extract,vanilla bean paste, lemon zest, lemon juice, and lemon extract. Keep mixing the batter until it is at a creamy consistency. This could take awhile, it took me 15-20 minutes to make sure that everything was mixed and there were no bumps in the cake batter. 

7. Butter and flour three 7×2 aluminum cake pans. Line the bottom of the pan with parchment paper.

8. Evenly pour the batter into the three cake pans. Make sure that the batter is equally divided.

9. Hold the cake pans about 6 in. from the counter and drop the pans flat onto the counter. Do this a few times, so that any air bubbles may be released.

10. Bake the cakes for 30-33 minutes in the oven.  

11. Place the cake pans onto a cooling rack. Let them cool for about 7 minutes .
12. Take the cake out of the pans and quickly wrap each layer in plastic wrap. Cool the cakes completely on the cooling racks. 

A trick to add moisture into your cakes:

13. Combine 1 cup of sugar and 2 cups of water and bring it to a boil.

14. Let the mixture cool and pour it into a spray bottle.

15. Take a serrated knife and trim the tops of the cakes so that they are even.

16.Spray the top of each cake with the Sugar-Water mixture. Spray enough so that the moisture will be kept, but don’t over spray the cake. 

To make the Filling:

17. Using a stand mixer or hand mixer, beat the cream cheese and butter together until it is creamy.
18. Slowly add in the heavy cream and powdered sugar. (Alternate between adding them in)
19. Add in the lemon juice and lemon zest. Keep mixing until the frosting is at a creamy and smooth consistency.
20.  Place about 1 cup of filling onto the first layer and spread the filling over the top.

21. Place the second layer on top of the first layer. Then, place another 1 cup of filling onto the top of the second layer and spread evenly.

22. Finally, place the third layer (and final layer) of the cake on top of the second layer. 

To Make the Frosting:

23. Using a stand mixer or hand mixer, beat the butter until it is creamy.
24. Slowly add in the powdered sugar and heavy cream. (Alternate between them. For every pound of confectioners sugar added, add in 1/2 a cup of heavy whipping cream.)
25. Finally, add in the vanilla extract and vanilla bean paste. Mix the frosting well until it is at a thick and creamy consistency.
26. Cover the cake with a thin coat of frosting. Then, place the cake in the refrigerator for about 20 minutes.

27. Take the cake out and finish frosting the cake. Then, decorate the cake to however you want it to look like.

28. ENJOY the Cake!!!!!!!!!

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2 thoughts on “♡ Lemon Layer Cake ♡

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