Dessert, Cake
Are you looking for a beautiful, fool-proof cake for Spring? Look no further. This cake is loaded with lemon flavor that's balanced out with the sweetness of the buttercream frosting and raspberry preserves. It's moist, while also being light and fluffy. And best of all - it's EASY. You do not have to be a professional baker to make this cake taste good.
Ingredients:
Cake
1 1/2 cups granulated sugar (300g)
3 cups all-purpose flour (375g)
1 tablespoon baking powder (15g)
1 teaspoon salt (6g)
4 eggs
1 1/2 cups milk, full fat (360ml)
1 teaspoon vanilla (5ml)
Zest of 2 lemons
3/4 cup olive oil (180ml or 165g)
3 tablespoons honey (63g)
Lemon Simple Syrup
1/2 cup honey (170g)
Lemon juice from 2 lemons above, juicy (60-120ml or 1/4-1/2 cup)
Zest of 1 lemon
Frosting
3 cups unsalted butter, softened (680g)
5 cups powdered sugar (600g)
1/4 cup milk (60ml) - add to desired consistency
1/2 to 3/4 cup total (160-240g)
Instructions:
Cake:
Preheat oven to 350°F (175°C).
In a medium bowl, mix together all dry ingredients (flour, sugar, baking powder, and salt).
In a large bowl, whisk together milk, eggs, vanilla, lemon zest, and olive oil.
Fold dry ingredients into the wet. When ~75% incorporated, add honey.
Divide batter into three 9-inch (23cm) round pre-greased cake pans.
Bake for 20-30 minutes, until top is lightly browned and a toothpick comes out clean.
Lemon Honey Simple Syrup:
Heat simple syrup ingredients to a simmer. Let cool.
Using a bread knife, level the top of each cake (remove a very thin top layer). Using a spoon, pour some lemon simple syrup over each cake layer.
Assembly:
Add cake in layers with frosting and raspberry jelly in between.
Add frosting to top and sides as desired.
Enjoy! :)
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