LEMON SOUR CREAM CAKE

INGREDIENTS

FOR THE LEMON SOUR CREAM CAKE

2 sticks (226g) unsalted butter, slightly softened
2 cups (400g) sugar
3 large eggs
1 cup (242g) sour cream
1/3 cup — juice and zest of 2 lemons
1 teaspoon (4g) vanilla extract
1 Tablespoon (10g) lemon extract
3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour see substitution below
1 1/2 teaspoons (7g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt

FOR THE LEMON SEVEN MINUTE FROSTING

2/3 cup (150g) water
2 cup (400g) sugar
1/2 teaspoon (2g) Cream of Tartar or 2 Tablespoons (30g) white corn syrup
4 egg whites
2 teaspoons (8g) lemon extract

INSTRUCTIONS

FOR THE LEMON SOUR CREAM CAKE

• Preheat the oven to 350 degrees, grease and flour three 8×2 inch round cake pans. Three layers will give you slightly shorter layers but more filling per slice.

• In a medium sized bowl add the flour, baking powder, baking soda and salt. Whisk to blend, set aside.

• In another bowl or measuring cup add the sour cream, lemon juice and zest, vanilla and lemon extract. Blend with a fork and set aside

• In the bowl of your mixer, beat the softened butter until smooth. Gradually ad the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.

• Add the eggs one at a time, mixing until the yellow of the yolk disappears.

• Add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix until combined and smooth, do not mix above medium speed or over mix.

• Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.

• Makes 7 cups cake batter

(This recipe works well for cupcakes too)

FOR THE LEMON SEVEN MINUTE FROSTING

• In the top of a double boiler (see note below if you do not have one), combine the sugar, water, egg whites, and corn syrup or cream of tartar.

• Beat with an electric mixer at low speed for 30 seconds, then set the pan over simmering water. Continue beating at high speed for about 7 minutes, or until it’s stiff and glossy. It may take longer than 7 minutes depending on humidity, etc.

• Remove from the heat, add the lemon extract and yellow coloring gel (optional), and beat for another 1 to 2 minutes. Do not over-mix.

• Frost the cake immediately as it will begin to set up/change consistency.

CAKE ASSEMBLY

We filled and frosted our three layer, 8 inch cake with the Lemon Seven Minute Frosting. I smoothed it around the sides of the filled cake, and piped billowy “stars” using an 8B french tip (any large star tip is good), all over the top of the cake.