Friday, November 3, 2017

Lemon-Lovers Cake #Recipe by Donna Fasano @DonnaFaz

November is usually filled with pumpkin spice recipes, but since I’m a rebel <grin>, I thought I’d offer up something different. I made this cake for my husband’s birthday recently and it was a huge hit. Give it a try and let me know what you think.

Lemon Cake:

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter, melted
3 large eggs
1 cup buttermilk*
2 tablespoon lemon rind, finely minced**
3 tablespoon lemon juice

1.     Pre-heat oven 350°. Prepare 2 eight-inch round banking pans by spraying with cooking spray. Line bottoms with circles of waxed paper (optional).
2.     In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Stir to combine well.
3.     Add remaining ingredients and stir until all ingredients are incorporated.
4.     Divide the batter between the 2 pans and bake 30-35 minutes, or until wooden toothpick comes out clean.
5.     Let cool in pans for 10 minutes, then turn out cakes onto wire rack to cool completely.

Lemon Filling:

1 10-ounce jar lemon curd***

1.     Spread entire jar of curd on top of one cake.
2.     Top with second cake.

Lemon Icing:

1/4 cup butter, melted
1/4 cup lemon juice
1 tablespoon lemon rind, finely minced**
2 – 2 1/2 cups powdered sugar

1.     In a medium-sized bowl, add lemon juice and rind to the melted butter. Stir to combine.
2.     Add 2 cups powdered sugar and stir to combine. Add more sugar until desired consistency is reached.

Notes:

I like a thinner icing so I can smear it over the top and let the icing drip down the sides of the cake. See picture.
* If you don’t have buttermilk on hand, you can create sour milk by adding 1 tablespoon of lemon juice (or vinegar) to a 1 a measuring cup and top off with milk to reach the 1 cup needed. Let sit for several minutes to curdle.
**I use a microplane/zester to remove the yellow part only of the lemon.
***Most grocery stores sell lemon curd in the jelly/jam section. Look on the top shelf, near the specialty jellies. Or you can make you own lemon curd. Either works well in this recipe.
 For the month of November, I’m offering An Almost Perfect Christmas for just 99¢ for Kindle. The book is also available at regular price in paperback. USA Today called this book, "...heart-wrenching, sweet, touching, and requires a box of tissues."


About the author: Donna Fasano is a USA Today Bestselling Author. Learn more about her on her website. Sign up for her newsletter here.  

10 comments:

  1. I love Lemon - this really sounds good - many of the grands want lemon for their birthday as well.

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  2. Thanks for the recipe, Donna,and for the special offer on your wonderful Christmas book!

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    1. You're welcome, and thank you for stopping by.

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  3. The cake looks incredible and it sounds easy to make. I'm definitely going to try it.

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  4. This recipe sounds delicious. Thanks for sharing, Donna.

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