Makes
1 x 7-inch cake or 18 cupcakes
This fabulous recipe and instructions are excerpted from Butter Baked Goods: Nostalgic Recipes from a Little Neighbourhood Bakery by Rosie Daykin.
INGREDIENTS
- 2 1/4 cups pastry flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cup whole milk
- ¼ cup plus 2 tbsp. lemon juice
- 1 3/4 cup granulated sugar
- 1/2 cup butter room temperature
- 4 egg whites
- 1/2 tbsp. pure vanilla
- zest of one lemon
Lemon butter cream
- 2 cups butter room temperature
- 4 cups icing sugar sifted
- 1/2 cup whole milk
- zest of one lemon
- 2 tbsp lemon juice
- 1 drop yellow food colouring (optional)
METHOD
- 2 x 7inch circular cake pans, buttered & floured
- Preheat the oven to 350°F.
- Onto a large piece of parchment paper, sift together the flour, baking powder and salt. Set aside.
- Combine the milk and 2 tablespoons of the lemon juice (the milk will curdle, so don’t be alarmed). Set aside.
- In a small saucepan over medium-high heat, combine the remaining ¼ cup of lemon juice and 1⁄4 cup of the sugar, and bring to a boil. Boil for about 1 minute. Remove from the heat and allow to cool slightly.
- In a stand mixer fitted with a paddle attachment, cream the butter on medium speed, until light and fluffy. Scrape down the sides of the bowl. Add the remaining 1 ½ cups of sugar, egg whites, vanilla and lemon zest and mix until well combined.
- Turn the mixer to low and add the dry ingredients and milk alternately (begin and end with the dry). Scrape down the sides of the bowl at least twice during the mixing process. Spoon the batter evenly into the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes or until a wooden skewer inserted into the centre comes out clean. The tops should be flat and lightly browned.
- In a stand mixer fitted with a paddle attachment, beat the butter on high speed until very pale in color. Stop the mixer and scrape down the sides of the bowl at least twice while beating the butter.
- Turn the mixer to low and slowly add the icing sugar. Mix until well combined then slowly add the milk, lemon zest, lemon juice and food coloring (if using). Scrape down the sides of the bowl again.
- Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.
- Remove from the oven and allow to cool briefly then invert onto wire racks. You may need to run a sharp knife around the edge of the pan if the cakes do not easily fall when first inverted.
- Use a wooden skewer to poke small holes all over the bottom of each cake. Use a small pastry brush to coat the bottom of each with the lemon syrup several times. Allow the cakes to cool completely.
- Place one of the cakes on a cake stand or board, bottom side up. Use an offset spatula to spread a generous helping of Lemon Butter Cream smoothly and evenly across it.
- Place the second layer on top, bottom side down, ice the top and sides. Finish with a light dusting of little white sprinkles.