Sunday, January 25, 2009

Lemon layer cake

It was my friend Becca's birthday last week, and since I missed it, I wanted to bake her a cake to make up for it. She requested lemon with vanilla frosting. I really liked it, she thought it was too rich but I thought it was deeeeeelicious. I might not use a buttercream frosting next time and just use whipped cream instead, because it is rich, but oh well. 

Also, sorry about all the not-the-best pictures, I can't find my camera-to-computer cord and have been using my moms camera. 
Lemon olive oil cake
From epicurious.com, this cake is very light and spongey. I made it in two loaf pans so I could have layers in my cake, and also I didn't have a springform pan. 

5 eggs, separated
3/4 c sugar
1/2 c olive oil
zest and juice from 1 lemon
1 c flour mix
1/2 t xanthan gum
1/2 t salt

Preheat oven to 325. Line two loaf pans with parchment paper, then lightly grease them. Beat the egg whites with the salt until foamy, the sprinkle in 1/4 c sugar and continue to beat to stiff peaks. Scrape the whites to another bowl, then beat the yolks and sugar until light and fluffy, about 3 minutes. Beat in zest, juice, and oil, then stir in flour mix and xanthan gum. Fold 1/4 of the beaten egg whites into the yolk mix to lighten, then gently fold in the rest of the whites. Divide batter between pans, smoothing the tops, and bake 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then remove using the parchment paper to racks to cool completely. 

Lemon Curd
From The Joy of Cooking

3 eggs
1/3 c sugar
zest from 2 lemons
juice from 2 lemons
6 T butter, cut into cubes

Whisk together in a small saucepan eggs, sugar and zest, then add lemon juice and butter. Heat over medium heat until butter is melted, then whisk until thickened. Pour into a bowl and cover with plastic wrap, pressing down on the top of the curd to keep a skin from forming. 

Vanilla Buttercream

2 sticks of room temperature butter
3 1/4 c confectioners sugar
2 t vanilla
2 T cream or milk

Beat the butter until light and smooth, and then beat in the confectioners sugar, a cup at a time. Add in the vanilla and cream, then beat until smooth. 

To assemble cake
 
Slice each cake in half horizontally and spread lemon curd on two layers. Spread buttercream on one layer, then layer cake/curd/cake/buttercream/cake/curd/cake. Frost sides and top of cake, and eat! Store in the fridge. 

13 comments:

  1. OMG! Save me a slice! That cakes looks to DIE for - and I actually LOVE the photos!

    Your photos AND recipes are always killer, Jill - but this one looks especially fabulous to my tastebuds at the moment!

    MMM!

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  2. This looks great! Send me some, please!

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  3. That looks heavenly! If you're mailing cake I want some too please!!!
    ~ingrid

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  4. Lemon olive oil cake is my favorite cake of all time. This looks amazing! I wonder how a cream cheese frosting would be? Not too heavy, not too light?

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  5. Thanks everyone!
    Jesse- Oh, cream cheese frosting, I didn't think of that. That's a good idea!

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  6. Oh yes, I will try this!!

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  7. I can practically taste this cake!
    Looks so good!

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  8. I saw your post on this cake and just had to try it, it looked so good! I have to agree with you, it's DELICIOUS! My coworkers loved it too - they couldn't believe it was gluten free! Thanks for the recipe!

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  9. Anonymous6:04 PM

    can i replace the flour with rice flour or almond flour? please respond quickly as I want to make this cake ASAP! IT LOOKS SOO GOOD AND IT CANNOT WAIT!!!!

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  10. Anonymous6:11 PM

    do you HAVE to use xanthan gum?

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  11. If you just use rice flour, or almond flour, the cake will be very dense and not very cakey at all. Look into gluten-free flour mixes, the starches do things structurally to the cake that you need.
    If you leave out the xanthan gum, the cake will be really really crumbly and might fall apart.
    I can't vouch for the recipe using other flour blends or different things, I have only made it this way.

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  12. Anonymous8:10 AM

    thank you so much for the response!

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