Lemon Cake



 Ingredients

+For cake

°1 cup butter, softened

°2 cups of sugar

°4 large eggs, separated

°3 cups all-purpose flour

°1 tablespoon baking powder

°1 cup milk

°1 teaspoon vanilla extract

°Lemon garnish

+Cream Cheese Frosting 

 °2 cups sweetened shredded coconut

°Lemon garnish

°1 cup of sugar

°1/4 cup cornstarch

°4 egg yolks lightly beaten

°2 teaspoons grated lemon zest

°1/3 cup fresh lemon juice

°2 tablespoons of butter

+Cream cheese frosting

°1/2 cup butter, softened

°1 pkg  cream cheese

°1 package (16 oz) powdered sugar

°1 teaspoon vanilla extract

°Grilled coconut

°shredded or flaked coconut

°Lemon garnish

°1 cup of sugar

°1/4 cup cornstarch

°4 egg yolks lightly beaten

 °1 package (16 oz) powdered sugar

°1 teaspoon vanilla extract

+Grilled coconut

°shredded or flaked coconut


*Methods :


For the cake

Beat butter on medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Adding egg yolks, 1 at  time, beating to well mixed after every add.

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat on low speed until well blended after each addition. Stir in vanilla.

Beat egg whites on high speed with electric mixer until stiff peaks form; fold one-third of the egg whites into the batter. Gently fold in remaining beaten egg whites until blended. Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and let cool completely on wire racks.

Spreading lemon fill between layers. Spread cream cheese frosting over top and sides of cake. Sprinkling with toasted coconut also spreading lemon on top. Garnished, if wanted.

Lemon garnish

Remove the zest from 3 lemons, taking care to avoid the white skin.

Putting zest in a food processor fitted with steel blade. Add the sugar and pulse until the zest is very finely chopped in the sugar. Cream the butter and incorporate the sugar and lemon mixture. Add the eggs, one at a time, then add the lemon juice, salt and cornstarch. Mix until homogeneous. Pour mixture into 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at around 170 degrees F, or just below simmer. Remove from heat and let cool or refrigerate.

Cream cheese frosting

Beat butter and cream cheese on medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating on low speed until well blended; stir in vanilla.

Grilled coconut

Preheat the oven to 350°F.

Spread the coconut in a single layer on a baking sheet. (cover with parchment paper)

Put the coconut in the oven. Check after about 2 minutes. Keep checking every minute until the coconut is the desired color. We like ours toasted around the edges, but still white in the middle.

Remove from oven. Let cool.

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