When life hands you lemons do what I do make a lemon cake! Uncle Paul’s favorite flavor cake is lemon hence the lemon birthday cake. I found this recipe on a website named Sweet Paul which I found to be a funny coinky dink since the cake was for my brother in law Paul. Any hooo the cake had a mild tangy lemon flavor topped with a silky smooth and delicious Swiss Meringue Buttercream which I used in place of the Italian Meringue Buttercream that was included in the original recipe. I included the recipe and the link for the Swiss Meringue as well. (The replacement was by default because I dropped and broke my candy thermometer! Butter fingers heeee heeeee)
So here goes!
Citron Cake with Lemon Italian Meringue Buttercream
Makes a 4-layer, 8-inch cake
- 8 oz unsalted butter, room temperature
- 13 oz granulated sugar
- 4 eggs
- 6½ oz all purpose flour
- 5½ oz cake flour
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 10 oz buttermilk zest
- juice of 1 large lemon
Citron Italian Meringue Buttercream:
- 3½ oz water
- 14 oz granulated sugar
- 5 oz egg whites, room temperature
- 16 oz unsalted butter, cut into 1” cubes
- zest and juice of 1 large lemon
Preheat the oven to 350°F.
- Grease the bottoms and sides of 4 cake pans (Fat Daddio Cake Pans) and line with round parchment paper. Grease the parchment too.
- In a large bowl, sift flours, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer,(Kitchen Aid Stand Mixer) cream butter until lightened in color.
- Add sugar and lemon zest and beat on medium-high until fluffy and lightened in color, about 2 minutes. Scrape down sides of the bowl.
- Add eggs and continue beating on high until fluffy, about 2 minutes. Scrape down sides of bowl.
- In 3 parts, starting and ending with the dry ingredients, add the flour mixture and buttermilk with lemon juice into the mixer on low speed until incorporated.
- Turn mixer on high for 10 seconds to achieve a smooth and glossy batter.
- Pour batter evenly between baking pans. Rap pans on the counter to level batter.
- Bake for 28 minutes or until cake doesn’t jiggle when shaken.
- Allow cake to cool on a wire rack before removing from pans.
- Make Italian meringue buttercream by placing egg whites in bowl of an electric mixer fitted with whisk attachment.
- Combine water and sugar in a pot and allow syrup to boil to 240°F.
- Switch mixer on high, return to boiling syrup and turn off at 244°F.
- Slowly pour hot syrup into the edge of the mixing bowl.
- Leave mixer on high for 10 minutes or until meringue is stiff but not over mixed and curdled.
- Lower speed to medium-high and add butter cube by cube.
- Mix until butter is fully incorporated and meringue buttercream is smooth.
- Add lemon zest and juice and mix until incorporated.
- Place 1 layer of cake on a serving tray and add a layer of frosting. Continue with 3 more layers of cake and frosting.
- Frost the rest of the cake with the remaining of frosting.
Pam Baking Spray is a must in a bakers kitchen!
Grease the bottoms and sides of 4 cake pans (Fat Daddio Cake Pans) and line with round parchment paper.
In a large bowl, sift flours, baking soda, baking powder, and salt. Set aside.
In 3 parts, starting and ending with the dry ingredients, add the flour mixture and buttermilk with lemon juice into the mixer on low speed until incorporated.
Allow cake to cool on a wire rack before removing from pans.
Lemon Swiss Meringue Buttercream:
- 7 egg whites (210 g)
- 1-1/2 cups (300 g) sugar
- Pinch of salt
- 2 cups (454 g) unsalted butter, softened and cut into cubes
- 1/4 cup (60 ml) lemon curd
- 1 teaspoon (5 ml) pure vanilla extract
- Few drops of soft gel paste colour, yellow
- With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
- Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated. Increase mixer speed to medium and whip until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add lemon curd and vanilla, continuing to beat on medium speed until well combined. Add yellow soft gel paste colour until desired shade of yellow is achieved.
Ok now is confession time I have problems with my buttercream at least one out of every three times I make so if you run into trouble check out this post on The Brewer and The Baker! It literally has saved me and my buttercream every time.
And last but never least I do this anywhere and every time I get the chance ADD SPRINKLES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Great cake for a great guy! Happy Birthday Uncle Paul!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Bake some memories!