Moist Lemon Cake
Ingredients: milk, fresh lemon juice, granulated sugar, lemon zest, butter · 60 min cook time · 410kcal · $18.40
Ingredients
0.67cup milk, 0.33cup fresh lemon juice, 1.25cups granulated sugar, 1full lemon lemon zest, 1.25cup butter, 240g all-purpose flour, 1.5tsp baking powder, 0.75tsp salt, 0.5tsp baking soda, 3large eggs, 4large egg whites, 8oz mascarpone cheese, 1cup confectioner's sugar, 1cup heavy cream, 1drop vanilla extract
Instructions
1. Mix milk and fresh lemon juice together in a bowl and set aside.
2. Pulse granulated sugar and lemon zest in a food processor until fully incorporated.
3. Cream the butter in a stand mixer, then add the lemon sugar and beat until fluffy.
4. Sift together all-purpose flour, baking powder, salt, and baking soda.
5. Add eggs one by one to the butter and sugar mixture, mixing well.
6. Alternate adding the dry flour mixture and the milk-lemon mixture into the batter on low speed.
7. Spray 6-inch cake pans with baking spray and pour in the batter evenly.
8. Bake at 350F (177C) for about 30 minutes until the centers are set and edges pull away.
9. Make Swiss meringue buttercream by whisking egg whites and granulated sugar over a double boiler until 165F, then whip with butter.
10. Make mascarpone filling by mixing mascarpone cheese, confectioner's sugar, a pinch of salt, and lemon zest, then fold in whipped cream.
11. Assemble the cake by layering the cake rounds with mascarpone filling and frosting the outside with Swiss meringue buttercream.
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