It’s my birthday! And this was my birthday cake! It is tradition in our family that you can select any meal that you would like to eat. Included in that deal, is the dessert that you want to enjoy. I have an advantage, my husband can bake. Unfortunately, for him he does not have the same advantage, because I don’t bake so well.
A velvety rich lemon cake with a delicious lemon frosting. This cake seals my husband’s reputation as a fabulous baker.
Luscious Lemon Cake
Recipe from Southern Living
8 egg yolks
3/4 cup butter, softened
1-1/4 cups sugar
2-1/2 cups cake flour
1 Tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F. Beat egg yolks at high speed with an electric mixer 4 minutes or until thick and pale.
2. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add beaten egg yolks, beating well.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with 3/4 cup milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 1 teaspoon vanilla. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. bake at 375 degrees F. for 12-17 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wore racks, and let cool for 1 hour or until completely cool.
5. Spread Luscious Lemon Frosting between layers of cake. Cover and chill until ready to serve.
Note: You can frost the entire cake for a more elegant presentation.
Luscious Lemon Frosting Recipe:
1 cup butter, softened
2 teaspoon lemon zest
1/4 cup fresh lemon juice
1 (32-ounce) package powdered sugar
1 to 2 Tablespoons half-and-half (optional)
1. Beat butter at medium speed with an electric mixer until creamy; stir in lemon zest and juice. (Mixture will appear curdled). Gradually add sugar; beat at high speed 4 minutes or spreading consistency. Gradually beat in up to 2 tablespoons half-and-half, if necessary, for desired consistency.