Lovely Lemon Cake

Hello lovelies! We’re going away this weekend and on one of our favourite morning walks we always pass a huge lemon tree. It’s currently laden with fruit and I’ve been threatening to knock on th owners door to ask if i can buy some – they’re those lovely, old-fashioned knobbly lemons and i know they’d make such divine lemonade. But it’s lemon cake i’ve got on the brain and this recipe is exactly what i feel like getting to grips with.

Ingredients

• 1 3/4 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup vegetable or canola oil
• 6 large eggs, separated
• 3/4 cup cold water
• 2 teaspoons lemon juice
• 1-2 teaspoons lemon zest
• 1/2 teaspoon cream of tarter

Filling:

• 2/3 cup lemon curd (homemade or store-bought)

Frosting Ingredients:

• 1 1/2 cups whipping cream
• 3 tablespoons sugar
• 3 tablespoon of lemon curd

Instructions

For the frosting:

1. Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. Gently fold in the lemon curd and combine well. Cover and refrigerate until ready to frost the cake.

For the cake:

1. In a medium bowl, whisk together the six egg yolks, oil, lemon juice, lemon zest, and water.
2. In a separate bowl, sift together the flour, baking powder, salt, and 1 cup of sugar.
3. Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.
4. In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
5. Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
6. Divide the batter between the 3 prepared pans. Bake for approximately 16 minutes, or until the cake springs back when touched with your finger.
7. Place the hot pans on a wire rack and allow the cakes to cool in the pans. Once cool, run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
8. To assemble the cake, place one layer on a cake pan, then generously spread about 1/3 cup of lemon curd over the top. Add the next layer of cake and repeat. Place the third cake on top.
9. Frost the top and sides with the whipped lemon cream frosting. Chill until ready to serve!

Preheat oven to 180° C

Original recipe found here