Recently I’ve seen an increase in requests for cakes and each time someone orders a novelty cake I ask a few important questions. Number one on that list is “What kind of cake would you like?” and invariably the answer is Vanilla or Chocolate. I do love my vanilla sponge and I adore the moist Devils Food Chocolate Cake that I use for nearly all my cakes but there is a tiny part of me that wishes someone would ask for something different, maybe an unusual request for a random flavour combination. I know that if it happens I’ll probably resent the time & experimentation it will take to perfect a new flavour of cake so I’ve decided to make a head start.
This Lemon cake is another Martha Stewart creation and her original recipe called for lemon curd filling and swiss meringue buttercream topping. I didn’t have any lemon curd and my attempt at the buttercream failed miserably so this has raspberry jam filling and royal icing with lemon juice as the icing. The recipe is after the cut.
Lemon Curd Cake – Martha Stewart’s Baking Handbook
1 cup unsalted butter , room temperature
1 & 1/2 cups all-purpose (plain) flour
1 & 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sour cream or creme fraiche
Finely grated zest of 2 lemons (about 2 tablespoons)
2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
2 cups sugar
4 large eggs
Lemon Curd (or filling of your choice)
Swiss Meringue Buttercream (or icing of your choice)
– Preheat oven to 350F/ 180C. Butter two 9 inch round cake pans; line the bottoms with baking paper. Butter and flour the baking paper and set the tins aside.
– Sift the flours, salt and baking powder in a bowl, in a small bowl, combine sour cream with lemon zest and juice; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy, about 1 minute. Add sugar, and continue beating until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating for 1 minute after each addition.
– With the mixer on its lowest speed, add the flour mixture in four parts, alternating with the sour cream mixture and beginning and ending with the flour mixture; beat until just combined, being careful not to overmix.
– Divide the batter between the prepared pans, and smooth with the spatula. Bake, rotating the pans halfway through, until cakes are golden and pull away from the sides of pan and a cake tester inserted in the centres come out clean, 30 to 35 minutes.
– Transfer pans to wire rack to cool for 20 minutes. Run a knife around the edges of the pans. Invert cakes onto racks, peel off the baking paper. Reinvert the cakes and let them cool completely.
– Using a serrated knife, trim the top of the cakes to make them level. Slice each layer in half horizontally. Spread the filling over the bottom layer and top with the next layer, repeat with the next two layers. Ice the whole cake with a crumb coat, refrigerate for half an hour then spread the remaining icing over the whole cake, smoothing with the spatula.