Serves: 20 cupcakes or 1-double layer 8" cake (double the recipe for 1-triple layer 10" cake)
Prep time: 20 minutes
Cook time: 15 minutes or 35-40 minutes
Ingredients:
1.5 cups cake flour (homemade: 3 tbsp cornstarch/cornflour mixed with 1.5 cups minus 3 tbsp all-purpose flour)
0.75 cups all-purpose flour
0.75 cups sugar
1 tsp baking powder
3/4 tsp bicarb / baking soda
3/4 tsp salt
170 g (3/4 cup or 12 oz) unsalted butter, softened
2 large eggs
2/3 cup full-fat plain Greek yoghurt
120 ml (1/2 cup) whole milk
zest of 1 whole lemon
juice of 1 whole lemon
2 tsp vanilla extract
lemon curd
frosting of choice (recommend: this cream cheese frosting + about a tbsp lemon juice)
This cake is delicious. It is a modified vanilla cake. So if you don't want lemon, just take out the lemon bits. If you do like lemon, then I have a treat for you.
Pair this cake with a cream cheese frosting and toss in lemon juice and lemon zest to it (to taste). Fill with lemon curd. To fill with curd, first pipe frosting around the top edge of the base layer of cake, one time, to create a little "bowl". Then fill it with medium layer of lemon curd. Once the top cake layer is placed, the walls of the piped frosting will prevent the lemon curd from escaping.
This combination of "triple" lemon is not overwhelming, which I think is perfect. I have had overwhelming lemon cakes. This is not one of them. The lemon frosting is bright and the lemon curd is rich. The lemon within the cake helps bring all the lemon together. If you're hesitant about so much lemon, I recommend keeping lemon in the cake and skipping on the other lemon additions.
Ingredients:
1.5 cups cake flour (homemade: 3 tbsp cornstarch/cornflour mixed with 1.5 cups minus 3 tbsp all-purpose flour)
0.75 cups all-purpose flour
0.75 cups sugar
1 tsp baking powder
3/4 tsp bicarb / baking soda
3/4 tsp salt
170 g (3/4 cup or 12 oz) unsalted butter, softened
2 large eggs
2/3 cup full-fat plain Greek yoghurt
120 ml (1/2 cup) whole milk
zest of 1 whole lemon
juice of 1 whole lemon
2 tsp vanilla extract
lemon curd
frosting of choice (recommend: this cream cheese frosting + about a tbsp lemon juice)
Directions:
1. Preheat the oven to 163 C / 325 F. Grease and lay parchment in 2 eight-inch cake pans and set aside.
2. In a large mixing bowl, whisk together the flours, sugar, baking powder, bicarb / baking soda, and salt.
3. Cut the butter into small pieces (cubes are easy) and use a mixer to blend it into the dry ingredients until the batter resembles damp sand (about 1 minute, maybe more).
4. Add eggs in, one at a time, and scrape the bowl down, as needed, to incorporate all the batter.
5. Next, add the yoghurt, milk, lemon zest, lemon juice, and vanilla and beat on medium speed for 1-2 minutes until all the ingredients are evenly blended and to build up the batter's structure.
6. Divide batter between pans and bake until a toothpick or knife comes out clean (30-40 minutes). For cupcakes, reduce cook time to 13-15 minutes.
7. Meanwhile, prepare the frosting of choice.
8. Allow the cakes to cool and decorate with frosting, layering the cakes if desired.
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