Make A Wish!
You know how some people make baking a cake seem simple? Well, I’m not one of those people. I have made many mistakes, some doozies too! However, after many failures, comes success. Baking cakes is now a labor of love. I’ve taken my biggest challenges, what I’ve learned and put them together for what I think is a fool-proof how-to. If you take the time to bake a homemade cake, believe me, the flavor is so much better than store bought or cakes made from a mix. This Vanilla and Lemon Layer Cake with Lemon Curd and Fluffy 7 Minute Frosting takes a little effort, but it’s well worth it. If you follow this recipe, you should have the benefit of all my past mistakes, resolved. If you want to make a cake for your someone special, this is your step by step guide. It’s a wonderful celebration cake for any occasion.
The cake is moist but sturdy and lightly flavored with a hint of lemon from lots of fresh lemon zest. The lemon curd is rich and decadent, but still so bright and luscious. The 7 Minute Frosting is the perfect recipe for anyone who’s a little afraid of icing a cake. The marshmallow like frosting will hide any flaws you might find in your cake and you don’t have to worry about keeping a smooth, perfect look.
Are you ready for the challenge? Let’s get to baking!
The Vanilla and Lemon Layer Cake
This recipe will make two 9″ round layers or three 8″ round layers or 24 cupcakes. I’m always going for the oohs and aahs, so my favorite it of course, the three layer cake. The instructions below are for the 8″ cakes, but see the recipe notes for how to prepare the cupcake pans.
Preheat the oven to 350º.
Using the pan, trace the size onto parchment paper and cut 3 rounds. Spray the pans with non-stick spray, then fit a piece of parchment into the bottom of each pan and using softened butter, generously grease again. Very lightly flour each cake pan, tapping out any excess. Set aside.
Zest about 4 lemons (you will use the lemons later in the curd). Set aside.
Into the bowl of your large mixer, whisk together 2 cups of granulated sugar with 3 1/4 cups all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon salt. Whisk to combine.
Add 3/4 cup (1 1/2 sticks) of softened butter and mix at low speed until the mixture comes together and looks grainy.
Measure 1 1/2 cups of room temperature milk with 1 tablespoon vanilla extract and all the lemon zest. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, then increase the speed to high and beat another 30 seconds. Add 4 eggs, one at a time, slowly mixing until completely incorporated before adding the next egg, scrape down the sides of the bowl periodically.
Bake (Vanilla and Lemon Layer Cake)
Transfer the batter to the pans. If you’re like me and you stress out about putting too much in one pan versus. the other, you can measure by weight. For the 9 inch cakes, they should weigh 24 ounces each, plus the weight of the pan. For the 8 inch cakes, they should each weigh 16 ounces, plus the pan. (Give or take an ounce or so, it won’t make a noticeable difference.)
Bake for about 25 minutes, until the top and edges are golden, the cake is beginning to pull away from the sides and a tooth pick inserted into the center comes out clean. For the sheet cake, bake about 40 minutes and for the 9 inch cakes, about 35 minutes.
Remove from the oven and allow to cool about 10 minutes before removing the cakes from the pans and allowing them to cool completely on a wire rack.
For the Lemon Curd Filling
This is a super easy curd recipe.
Into a small cup add 1 teaspoon unflavored gelatin powder, such as Knox brand. Add 1 tablespoon of water, mix and let sit. It will become very solid. This will make the curd solid enough that it will stand up well as a filling for the cake.
Separate 6 eggs. Keep the whites in a bowl and set aside. You will use the whites in the 7 minute frosting.
Into a small sauce pan, whisk together the egg yolks with the zest of 2 lemons, 1/2 cup freshly squeezed lemon juice (about 4 lemons, use the lemons that you zested for the cake here) and 3/4 cup of granulated sugar. Add the Set the pan over medium heat and stir constantly with a wooden spoon. Add the gelatin. Cook until the mixture is thick enough to coat the back of the spoon, about 5 to 7 minutes.
Remove the pan from the heat and add 1/2 cup of cold butter (1 stick), one tablespoon at a time, making sure each addition is fully incorporated before adding the next. Once done, let the curd sit until cooled to room temperature. Cover the surface of the curd with plastic wrap and refrigerate until you’re ready to assemble the cake. Be sure to let the curd become very cold, at least a few hour before using it. The addition of the gelatin will make a very thick and sturdy curd that will keep the cake from slipping and sliding. No need to add a icing barrier before adding the filling either.
Assemble the Cake
Assemble the cake before you make the 7 Minute Frosting as the frosting is intended to be used right after it’s made. This way, you can assemble the cake and put it into the refrigerator to chill until it’s time to frost.
Put the first layer, flat side up onto a serving plate. Tear up pieces of parchment paper and insert just under the cake, no need to move the cake, just enough to fit under the cake and keep the icing off the plate.
Add 1/2 of the curd (for a 3 layer cake, all the curd for the 9 inch 2 layer cake). Then put the next layer on the cake, flat side up, and repeat. Make sure to leave a bit of space, about 1/2 inch from the sides of the cake to prevent leaking off the layers.
Once fully assembled, put the cake, uncovered into the refrigerator while you prepare the frosting.
The 7 Minute Frosting
This is a tried and true recipe for 7 Minute Frosting. It’s a little more work that buttercream, but well worth the effort. It’s light and fluffy and tastes like marshmallow meringue. It goes spreads on the cake beautifully with lots of swirls and peaks. It will also hide any dents or dings in the cake! (Not that that’s going to happen to you!)
Into a medium heavy bottomed sauce pan, add 1 1/2 cups sugar with 1/4 cup water and 2 tablespoons of light corn syrup. Turn the heat on medium high and let the mixture come to a boil. Add a candy thermometer to the side of the pan, make sure it’s not touching the bottom of the pan. Heat to 235°
As the syrup is heating, with the whisk attachment to your mixer, beat the 6 egg whites on high until foamy and opaque. Add 1/4 cup sugar, evenly while the mixer is running. Continue to beat on medium high until soft peaks.
Very carefully, add the syrup in a steady stream, right onto the side of the bowl. Keep the mixer going and beat on medium high another 7 minutes.
Add 1 teaspoon vanilla and mix again, about 30 seconds. The frosting should be glossy and very fluffy.
Frost the cake immediately.
To frost the cake, top with lots of the frosting, then working with a flat, off-set spatula, slowly work down the cake, creating peaks by pulling away from the cake with the spatula.
Decorate with sprinkles or any way you like.
Enjoy!
Cake - Vanilla and Lemon Layer Cake with Lemon Curd and Fluffy 7 Minute Frosting
Notes
For cupcakes, use cupcake pans, line each with cupcake papers. Bake for 20-25 minutes until lightly turning brown on top and toothpick inserted comes out clean.
Ingredients
For the Cake
- 3 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cups (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups milk, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon zest (from about 2-3 lemons)
- 4 large eggs, room temperature
For the Lemon Curd
- 1 teaspoon unflavored gelatin powder (such as Knox brand)
- 6 large egg yolks
- zest of 2 large lemons
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, cold and cut into tablespoon size pieces
For the 7 Minute Frosting
- 1 3/4 cups granulated sugar (divided)
- 2 tablespoons light corn syrup
- 6 large egg whites
- 1 teaspoon vanilla extract
Instructions
- This recipe will make 24 cupcakes or two 9" round layers or 3 8" round layers. The instructions below are for the 8" or 9" cakes, but see the recipe notes for how to prepare the cupcake pans.
- Preheat the oven to 350º.
- Using the pan, trace the size onto parchment paper and cut 3 rounds.
- Spray the pans with non-stick spray, then fit a piece of parchment into the bottom of each pan and using softened butter, generously grease again.
- Very lightly flour each cake pan, tapping out any excess.
- Set aside.
- Zest about 4 lemons (you will use the lemons later in the curd).
- Set aside.
- Into the bowl of your large mixer, whisk together 2 cups of granulated sugar with 3 1/4 cups all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon salt.
- Add 3/4 cup (1 1/2 sticks) of softened butter and mix at low speed until the mixture comes together and looks grainy.
- Measure 1 1/2 cups of room temperature milk with 1 tablespoon vanilla extract and all the lemon zest.
- Add to the flour mixture all at once.
- Mix on low speed for about 30 seconds, then increase the speed to high and beat another 30 seconds.
- Add 4 eggs, one at a time, beat on low until fully incorporated, then increase speed to medium and mix for 30 seconds. Repeat adding the next egg, scrape down the sides of the bowl after each addition. Continue until all the eggs have been added.
- Transfer the batter to the pans.
- (For a more precise measurement, the 9 inch cakes should weigh 24 ounces each, plus the weight of the pan. For the 8 inch cakes, they should each weigh 16 ounces, plus the pan. (Give or take an ounce or so, it won't make a noticeable difference.)
- Bake for about 25 minutes, until the top and edges are golden, the cake is beginning to pull away from the sides and a tooth pick inserted into the center comes out clean.
- (For 9 inch cakes, about 35 minutes)
- Remove from the oven and allow to cool about 10 minutes before removing the cakes from the pans and allowing them to cool completely on a wire rack.
For the Lemon Curd Filling
- Into a small cup or bowl, add 1 teaspoon gelatin powder with 1 tablespoon cold water. Stir to combine, set aside to firm.
- Separate 6 eggs.
- Keep the whites in a bowl and set aside. (You will use the whites in the 7 minute frosting)
- Into a small sauce pan, whisk together the egg yolks with the zest of 2 lemons, 1/2 cup freshly squeezed lemon juice (about 4 lemons, use the lemons that you zested for the cake here.) and 3/4 cup of granulated sugar and the gelatin mixture.
- Set the pan over medium heat and stir constantly with a wooden spoon.
- Cook until the mixture is thick enough to coat the back of the spoon, about 5 to 7 minutes.
- Remove the pan from the heat and add 1/2 cup of cold butter (1 stick), one tablespoon at a time, making sure each addition is fully incorporated before adding the next.
- Once done, let the curd sit until cooled to room temperature.
- Cover the surface of the curd with plastic wrap and refrigerate until you're ready to assemble the cake.
- Be sure to let the curd become very cold, at least a few hour before using it.
Assemble the Cake
- Assemble the cake before you make the 7 Minute Frosting as the frosting is intended to be used right after it's made. This way, you can assemble the cake and put it into the refrigerator to chill until it's time to frost.
- Put the first layer, flat side up onto a serving plate.
- Tear up pieces of parchment paper and insert just under the cake, no need to move the cake, just enough to fit under the cake and keep the icing off the plate.
- Add 1/2 of the curd (for a 3 layer cake, all the curd for the 9 inch 2 layer cake). Then put the next layer on the cake, flat side up, and repeat. Make sure to leave a bit of space, about 1/2 inch from the sides of the cake to prevent leaking off the layers.
- Once fully assembled, put the cake, uncovered into the refrigerator while you prepare the frosting.
For The 7 Minute Frosting
- Into a medium heavy bottomed sauce pan, add 1 1/2 cups sugar with 1/4 cup water and 2 tablespoons of light corn syrup. Turn the heat on medium high and let the mixture come to a boil. Add a candy thermometer to the side of the pan, make sure it's not touching the bottom of the pan. Heat to 235°
- As the syrup is heating, with the whisk attachment to your mixer, beat the 6 egg whites on high until foamy and opaque. Add 1/4 cup sugar, evenly while the mixer is running. Continue to beat on medium high until soft peaks.
- Very carefully, add the syrup in a steady stream, right onto the side of the bowl. Keep the mixer going and beat on medium high another 7 minutes.
- Add 1 teaspoon vanilla and mix again, about 30 seconds. The frosting should be glossy and very fluffy.
- Frost the cake immediately.
To frost the cake
- Top with lots of the frosting, then working with a flat, off-set spatula, slowly work down the cake, creating peaks by pulling away from the cake with the spatula.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
