1 teaspoon vanilla extract<\/span><\/p>\n3\/4 cup milk<\/p>\n
1\/4 cup of fresh lemon juice<\/p>\n
2 tbsp. of sour cream<\/p>\n
1. In a mixer bowl , beat the sugar and the butter until light and fluffy about 5 minutes . Then beat the eggs in , one by one until blended . Then add the flour mixture with baking powder and salt , alternating with the milk mixture with vanilla extract . Until well blended .<\/p>\n
2. Preheat oven to 350 F , line 8 inch round baking pan with parchment paper , then pour the batter into 2 pans . Bake at 350 F for about 30 minutes or so . Once it’s done , let it cool before removing from the pan .. let it cool totally before frosting . At this point you can always put them in the freezer for half an hour for easy frosting later on .<\/p>\n
Direction for the Lemon Curd filling :\u00a0<\/span><\/p>\n1 tbsp. of lemon zest<\/p>\n
1\/2 cup of fresh lemon juice<\/p>\n
1 tablespoon cornstarch<\/p>\n
6 tablespoons butter<\/span><\/p>\n3\/4 cup white sugar<\/span><\/p>\n4 egg yolks, beaten<\/span><\/p>\n1.Mix the lemon zest , lemon juice and cornstarch together . Then mix in the butter and the sugar , melt the butter and sugar . Beat the eggs yolks , then start tempering the eggs yolks by adding the warm lemon juice butter mixture to the egg yolks while whisking , then pour the eggs mixture back into the lemon mixture , while whisking non stop , keep whisking about 5 minutes until the mixture thicken and covers the back of the spoon . Then refrigerate for 3 hours .<\/p>\n
Direction for lemon icing :\u00a0<\/span><\/p>\n4 cups confectioners’ sugar<\/p>\n
1\/2 cup butter, softened
\n<\/em><\/p>\n2 tablespoons fresh lemon juice
\n<\/em><\/p>\n1 teaspoon grated lemon zest
\n<\/em><\/p>\n2 tablespoons milk<\/em><\/p>\nMix all ingredients together until smooth frosting reached . If it’s too thick add more milk .<\/p>\n
Assembling the cake :\u00a0<\/span><\/p>\n1. Once the cakes are totally cool , slice the cake in half , then add the lemon curd filling , top with 1 layer of cake , then frost the cake with lemon icing , top with one layer , add the curd , add another layer and finally top with the last layer of the cake and frost all over .<\/p>\n","protected":false},"excerpt":{"rendered":"
It’s no secret that anything to do with lemons , are my husband’s favorite . That includes , lemon rice soup , lemon pie , lemon meringue pie , lemon yogurt cake .. anything lemon he loves ! Me ? not so much .. it’s okay .. it’s not my favorite thing . So being a good wife that i am , i asked him , what kind of cake should i make for his birthday ? I imagined he’d say chocolate cake .. anything that has birthday in my mind .. i always picture it with chocolate .. Well i was surprised when he said ” Lemon cake ” I never made lemon cake for a birthday cake . Lemon yogurt cake yes .. but i wasn’t planning to make a simple lemon yogurt cake for his birthday .. So i finally made up my mind , and yes , we’re going to make a cake with lemon curd filling and lemon icing . So .. maybe 12 lemons , would be enough ? Thank goodness i picked up 12 .. because that’s what i used !! It was probably a little bit of work , but nothing unusual .. just like assembling any other cake , it does take time . It was about 4 hours .. or probably more if i were patient enough to let my lemon curd to be totally cold . Anyway .. make sure you have lemon juicer or your hand will be tired from juicing lemons LOL .. Direction for cakes : 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1\/2 cup butter 1 1\/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 3\/4 cup milk 1\/4 cup of fresh lemon juice 2 tbsp. of sour cream 1. In a mixer bowl , beat the sugar and the butter until light and fluffy about 5 minutes . Then beat the eggs in , one by one until blended . Then add the flour mixture with baking powder and salt , alternating with the milk mixture with vanilla extract . Until well blended . 2. Preheat oven to 350 F , line 8 inch round baking pan with parchment paper , then pour the batter into 2 pans . Bake at 350 F for about 30 minutes or so . Once it’s done , let it cool before removing from the pan .. let it cool totally before frosting . At this point you can always put them in the freezer for half an hour for easy frosting later on . Direction for the Lemon Curd filling :\u00a0 1 tbsp. of lemon zest 1\/2 cup of fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3\/4 cup white sugar 4 egg yolks, beaten 1.Mix the lemon zest , lemon juice and cornstarch together . Then mix in the butter and the sugar , melt the butter and sugar . Beat the eggs yolks , then start tempering the eggs yolks by adding the warm lemon juice butter mixture to the egg yolks while whisking , then pour the eggs mixture back into the lemon mixture , while whisking non stop , keep whisking about 5 minutes until the mixture thicken and covers the back of the spoon . Then refrigerate for 3 hours . Direction for lemon icing :\u00a0 4 cups confectioners’ sugar 1\/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk Mix all ingredients together until smooth frosting reached . If it’s too thick add more milk . Assembling the cake :\u00a0 1. Once the cakes are totally cool , slice the cake in half , then add the lemon curd filling , top with 1 layer of cake , then frost the cake with lemon icing , top with one layer , add the curd , add another layer and finally top with the last layer of the cake and frost all over .<\/p>\n","protected":false},"author":16,"featured_media":2550,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-2548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2548"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2548\/revisions"}],"predecessor-version":[{"id":2551,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2548\/revisions\/2551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2550"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"lemon](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/06\/lemon-cake-with-lemon-curd-filling.jpg\")
<\/a><\/p>\n