Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Lemon zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. Add the lemon zest and lemon juice, and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until the batter is smooth.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, place one cake layer on a serving plate and spread a layer of lemon curd over the top.
11. Place the second cake layer on top and spread a layer of lemon buttercream frosting over the top and sides of the cake.
12. Garnish with fresh lemon slices or zest.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 350
Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 250mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 35g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add a layer of fresh berries or fruit between the cake layers for a pop of color and flavor.
- You can use lime instead of lemon for a lime layer cake.
- You can add a tablespoon of poppy seeds to the batter for a lemon poppy seed cake.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a serrated knife to level the cake layers before frosting them.
- Chill the cake in the refrigerator for 30 minutes before slicing for neater slices.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh berries or fruit.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh lemon slices or zest
- Fresh berries or fruit
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the cake is too dense, you may have overmixed the batter.
- If the cake is dry, you may have overbaked it.
Food safety advice:
- Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
- Lemon layer cake is a classic American dessert that has been enjoyed for generations.
Flavor profiles:
- Sweet, tangy, and refreshing.
Serving suggestions:
- Serve the cake as a dessert after a family dinner or special occasion.
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