Yes! I'm back with another below average looking, easy yet extremely delicious cake! This time I baked this cake for my mother's 45th birthday. Yes, my parent's birthdays are 4 days apart!!
Well, my mom loves citrus, and she was at home so I asked her what kind of a cake she wanted, well to be honest I asked her 1. because she will be at home so she'll already know, and 2. because she's very choosy!! So I was not at all surprised when she asked for a citrus cake
If you like citrus, this cake is a must, perfectly sweet, perfectly citrusy and spongy!! oh my god!!
INGREDIENTS
Cake:
1-1/2 cup (180gm) All purpose flour.
3t Baking powder.
A pinch of salt.
3/4 cup Plain yogurt.
2 Eggs.
3t Lemon zest
2T Lemon juice
1/4 cup Oil.
3/4 cup Milk
3/4 cup Sugar.
Lemon curd:
1/2 cup Lemon juice
2t Lemon zest
1/4 cup Milk
2t Tumeric
1/2 cup Sugar
2T Cornstarch powder
Buttercream:
3/4 cup (185gm) Butter
2 cup Icing sugar
2t Vanilla extract
Sugar syrup:
1/4 cup water
1/4 cup sugar
DIRECTIONS:
Cake:
1. Preheat your oven to 350°F and line 2 6" cake tins with parchment.
2. In a medium sized bowl, whip together your eggs and sugar until pale and fluffy. Add in the oil and yogurt and mix well.
3. In another bowl sift together flour, baking powder, baking soda and salt.
4. Add the dry ingredients and the milk to the wet mixture alternating, starting with the dry mixture mixing well in between. Lastly, add in the lemon juice and zest and fold it in
5. Divide the batter into 2 tins and bake for 40 mins or until a toothpick inserted comes out clean.
6. Let the cakes cool before demolding them, finish cooling on a wire rack and refrigerate overnight.
Lemon Curd:
1. In a heavy bottom pan, add in milk, cornstarch powder and sugar and mix well.
2. Turn on the flame add in the lemon juice and zest and keep whisking vigorously to avoid formation of clumps.
3. As the curd starts to thicken, add in the tumeric and stir well.
4. When the required consistency is achieved (in about 10 mins), turn off the stove and chill the curd in the fridge.
Sugar Syrup.
Heat together sugar and water over the flame until the sugar is dissolved, cool the syrup.
Vanilla buttercream:
1. In a stand-up mixer, beat the butter for at least 10 mins or until pale and fluffy.
2. Gradually add 1/4 cup of icing sugar while whipping for 5mins in between each quarter cup.
3. After all the sugar is added, add the vanilla and beat for another 5 mins.
Decoration and Assembly:
1. Drench the now cool cakes in the sugar syrup. This helps in keeping the cake moist
2. Add a dollop of the buttercream to your cake board and place on top of the first layer of cake.
3. Using a round tip, make a boundary of frosting on top of the first layer, add in half of your lemon curd and even it out.
4. Place the 2nd layer of the cake upside down, so that the top of the cake is now towards the buttercream and lemon curd. Crumb coat your cake using a thin layer of frosting and let the cake chill for 30mins in the refrigerator or 15mins in the freezer (this helps in having unwanted crummy frosting)
5. Frost the sides and top of the cake with generous amounts of the buttercream frosting,(I recommend using an offset spatula)and pour the remaining lemon curd on top of the cake, letting it drip to the sides.
6. Frost the cake with remaining buttercream using a 1M tip.
7. Chill the cake for 30mins in the refrigerator (this helps in cutting the cake easily).
Enjoy<3
Notes:
1. Make sure your cake is completely cool before icing it
2. If your buttercream is too runny, try adding a bit more sugar and chilling it in the fridge
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