Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, vanilla cake with lemon buttercream. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
The cake is moist, the lemon curd filling is tart and bright, and the vanilla icing is silky smooth. At the restaurant, we made many of our building blocks throughout the week: puff pastry, pastry cream, pie dough, even buttercream, could all be made ahead at separate times and then combined in different. A great lemon muffin recipe, too.
Vanilla cake with lemon buttercream is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Vanilla cake with lemon buttercream is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have vanilla cake with lemon buttercream using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Vanilla cake with lemon buttercream:
- Take For the cake:
- Get 1 lb (10 oz) flour
- Get 1 lb (10 oz) castor sugar
- Get 1 lb (10 oz) butter
- Take 11 eggs
- Get 1 tsp vanilla extract
- Prepare Filling:
- Get 1/2 lb butter
- Prepare 1 lb icing sugar
- Get Lemon extract/ essence
This frosting is an American buttercream, which means that it is made. The cake itself is excellent with any type of icing or even by itself. When storing this cake it's best to store it in the fridge just to keep the icing from falling off. Beat butter at medium speed until creamy; gradually add sugar, beating well.
Steps to make Vanilla cake with lemon buttercream:
- Cake: mix the sugar with the softened butter until creamy and pale (We used dairy free butter in this cake).
- Next add the eggs and continue to mix until light and fluffy. Don't worry if it curdles, add a little bit of flour. Just stick with it, it will come back together.
- Then add the sifted flour, you're going to need to do this a little bit at a time or there will be flour everywhere.
- Once mixed thoroughly so there are no lumps of flour and you have lots of air bubbles
- Pour gently into a 12in cake tin, we used a square one and spread it gently to the corners using a palette knife.
- Bake at 140°c for 2 hours in a fan oven, 2 and a half hours in a conventional oven.
- Filling: mix the butter and the icing sugar in a bowl until very pale and fluffy, this may take several time. (Again we used dairy free butter)
- Add the lemon flavouring to taste.
- When the cake is cooked turn it out onto a cooling rack to cool.
- Once cooled you can cut the cake in half and fill it.
Add eggs one at a time beating after each addition. Hot Milk Cake recipe and cake design adapted from Miette. Buttercream, lemon curd recipe and build adapted and inspired by my favorite pastry chef, Kimberly Smith. Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.
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