Sunday, November 3, 2013

Triple Lemon Vanilla Bean Layer Cake with a Lucious Lemon Buttercream

Firstly apologies for my delay in blogging, its been a while and I keep starting new posts and not publishing for one reason or another.... so here goes one.  I promise to catch up asap!

I have an abundance yet again of lemons from my Mum's tree, a massive bowl is overflowing on our dining table, leaves and all.   Last night I did an order of 2 dozen macarons using them, and it inspired me to bake something further today because the Lemon buttercream was soooo delish!  And before you ask... yes I had my handy helper under foot too.

So fasten your seatbelts and hold onto your hats, this one is super fast and uber tasty...

Triple Lemon Vanilla Bean Layer Cake

225g Butter - room temp, cubed
1 cup Castor Sugar
1 1/2 tsp Vanilla Bean Paste
1 Lemon Rind
1 Lemon Juice
1/2 tsp Lemon Extract
6 Eggs
1 cup Milk (i used Lite Organic with a squeeze of a 1tsp of lemon juice in it)
3 cups Plain Flour (All-Purpose) - remove 3 tablespoons of flour
3 Tbsp Corn Flour (or corn starch)
2 tsp Baking Powder

Lucious Lemon Buttercream

125g Butter - room temp
3 ounces Cream Cheese
1 Whole Lemon - Zest & Juice
1/2 tsp Vanilla Essence
2 cups Pure Icing Sugar - sifted
2 cups Icing Sugar Mixture - sifted

Preheat your oven to 160 degrees.  Grease and flour two 8 inch cake pans.

Place your butter and castor sugar in the mixer and cream them together, then add the vanilla, lemon rind, juice and extract and mix in well, it may appear curdled but keep going.  Add in your eggs one at a time, mixing well between each addition.

Prepare, measure and have ready to go, your milk and also your dry ingredients sifted together (flour, corn flour/cornstarch and baking powder.  Alternatively add the milk and dry ingredients in 3 consecutive additions. Lightly mix at the end.

Pour your mixture into 2 equal sandwich pans.  Place in the oven on the middle oven shelf.  Bake for 35 minutes and check they are cooked through as every oven is different.

Buttercream - Place all ingredients into mixer and mix until it is pale, light and fluffy.  Frost your cake bottom layer first then top layer, and embellish with your choice of sprinkles or leave plain. Enjoy!

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