Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vanilla cake with lemon buttercream. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
A great lemon muffin recipe, too. Overview of Ingredients in Lemon Cupcakes. You need simple, everyday ingredients Try my lemon blueberry cake next.
Vanilla cake with lemon buttercream is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Vanilla cake with lemon buttercream is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have vanilla cake with lemon buttercream using 10 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Vanilla cake with lemon buttercream:
- Prepare For the cake:
- Make ready 1 lb (10 oz) flour
- Take 1 lb (10 oz) castor sugar
- Make ready 1 lb (10 oz) butter
- Get 11 eggs
- Prepare 1 tsp vanilla extract
- Get Filling:
- Make ready 1/2 lb butter
- Take 1 lb icing sugar
- Make ready Lemon extract/ essence
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently. This cake was unbelievable, the buttercream so smooth and delicious. We had a ton of leftovers, which we happily took back to our condo and devoured I made this per instructions,substituting only a bit of lemon extract,as opposed to vanilla,since I had baked a nice lemon layer cake and needed a.
Steps to make Vanilla cake with lemon buttercream:
- Cake: mix the sugar with the softened butter until creamy and pale (We used dairy free butter in this cake).
- Next add the eggs and continue to mix until light and fluffy. Don't worry if it curdles, add a little bit of flour. Just stick with it, it will come back together.
- Then add the sifted flour, you're going to need to do this a little bit at a time or there will be flour everywhere.
- Once mixed thoroughly so there are no lumps of flour and you have lots of air bubbles
- Pour gently into a 12in cake tin, we used a square one and spread it gently to the corners using a palette knife.
- Bake at 140°c for 2 hours in a fan oven, 2 and a half hours in a conventional oven.
- Filling: mix the butter and the icing sugar in a bowl until very pale and fluffy, this may take several time. (Again we used dairy free butter)
- Add the lemon flavouring to taste.
- When the cake is cooked turn it out onto a cooling rack to cool.
- Once cooled you can cut the cake in half and fill it.
A light vanilla and lemon scented layer cake filled with lemon curd and iced with vanilla italian meringue buttercream. A big milestone, sure, but not as big of a deal as I thought it was going to be. The icing is the show-stopper though, a silky buttercream with Meyer lemon juice and zest along with a touch of cream cheese. Since this is a birthday cake, I had to be proper and not cut into it to show you the inside, but I'll try to get a few shots of it before it's all gone and add it to the post. This vanilla cake recipe is made in one bowl, and is super moist!
So that’s going to wrap this up for this exceptional food vanilla cake with lemon buttercream recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
