Lemon Cake

July 20, 2012

Preheat oven to 350 degrees f.  Prepare 3 – 9 inch round cake pans with pan release and parchment rounds.

2 1/2 cups cake flour

2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

8 ounces unsalted butter softened to room temperature

4 eggs

3 egg yolks

1/2 cup buttermilk

1 Tablespoon grated lemon zest

Cream the butter and sugar together until light and fluffy in the bowl of a heavy duty mixer with a paddle attachment.   Add the eggs and the yolks a few at a time and scrape down the sides of the bowl along with the paddle.  Add the lemon zest.

Sift the flour, baking powder, salt together and alternate the dry ingredients with the buttermilk.

Divide into baking pans that are prepared with plenty of pan release and rounds of parchment.

Bake for 25 to 30 minutes or until the cake springs back when touched in the center.

Remove from the oven and allow to cool for 10 minutes before brushing with cooled lemon syrup..recipe follows.

Lemon Syrup

1/2 cup water

1/2 cup sugar

1/3 cup lemon juice

2 teaspoons vanilla extract

Because this syrup is thinned with a fair amount of lemon juice the ratio of sugar to water is 1:1.  Boil the water and sugar for 5 minutes and remove from the heat.  Cool and add the lemon juice and vanilla extract.  Brush the warm cakes with this lemon syrup and you will see that the cake will absorb the syrup evenly.

Now what do you envision would be the best possible filling for this lovely cake?  I imagine Lemon Cream with fresh blueberries or Blueberry Preserves under a Lemon Cream.  I can imagine a mascarpone cream filling with fresh strawberries or raspberries..hmm..

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