Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / American Kitchen Classic Lemon Cake Recipe
    Lost? Site Map

    American Kitchen Classic Lemon Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs

    40 mins

    Member #610488's Note:

    A thoroughly modern version of a traditional sponge cake, this lemon flavored creation is perfect for entertaining or special occasions.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    CAKE AND SYRUP

    FROSTING

    Directions:

    1. 1
      Premake the lemon curd - Whisk together sugar, cornstarch, zest, and salt in a 4-qt. saucepan. Add yolks, and whisk until smooth; stir in juice.
    2. 2
      Stirring often, bring to a boil over medium heat; cook, stirring constantly, until very thick, about 3 minutes. Remove from heat, let cool, and transfer to a bowl; chill the lemon curd.
    3. 3
      When ready to bake - Heat oven to 350 degrees F.
    4. 4
      Butter and flour two 9″ cake pans, and set aside.
    5. 5
      Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside.
    6. 6
      In the bowl of a stand mixer fitted with a paddle, cream butter, 1 1/2 cups sugar, and zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
    7. 7
      On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
    8. 8
      Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
    9. 9
      Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
    10. 10
      Using a serrated knife, halve each cake horizontally to produce four layers; set aside.
    11. 11
      Bring remaining sugar and juice to a boil in a small saucepan over high heat. Remove from heat, and set syrup aside.
    12. 12
      In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the chilled lemon curd on medium-high speed until fluffy and smooth, about 1 minute. Add half the remaining curd, beating until smooth, and then add remaining curd and vanilla. Increase speed to high; beat frosting until pale and fluffy, about 3 minutes.
    13. 13
      When ready to assemble - Place one cake layer on a cake stand, drizzle with 2 tablespoons syrup, and spread with 3/4 cup frosting; top with another cake, drizzle with 2 tablespoons syrup, and spread with 3/4 cup frosting.
    14. 14
      Place another cake over the frosting, drizzle with 2 tablespoons syrup, and spread with 3/4 cup frosting; top with remaining cake, and drizzle with remaining syrup.
    15. 15
      Cover top and sides with remaining frosting; chill cake to firm frosting. Serve at room temperature.

    Browse Our Top < 4 Hours Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for American Kitchen Classic Lemon Cake

    Serving Size: 1 (204 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 892.0
     
    Calories from Fat 475
    53%
    Total Fat 52.8 g
    81%
    Saturated Fat 31.5 g
    157%
    Cholesterol 364.1 mg
    121%
    Sodium 489.7 mg
    20%
    Total Carbohydrate 99.0 g
    33%
    Dietary Fiber 1.0 g
    4%
    Sugars 66.2 g
    264%
    Protein 8.8 g
    17%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites