Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, vanilla cake with lemon buttercream. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Vanilla cake with lemon buttercream is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook vanilla cake with lemon buttercream using 10 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vanilla cake with lemon buttercream:
- Make ready For the cake:
- Take 1 lb (10 oz) flour
- Make ready 1 lb (10 oz) castor sugar
- Prepare 1 lb (10 oz) butter
- Get 11 eggs
- Make ready 1 tsp vanilla extract
- Take Filling:
- Make ready 1/2 lb butter
- Get 1 lb icing sugar
- Prepare 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.
Instructions 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.
So that’s going to wrap this up with this exceptional food vanilla cake with lemon buttercream recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
