Moist Lemon Cake Cream (Print Version)
# Ingredients:
01 -
3 tablespoons fresh lemon zest.
02 -
1/2 teaspoon ground vanilla.
03 -
140g butter, room temperature.
04 -
1 pinch of salt.
05 -
150g powdered sugar (for the frosting).
06 -
3 eggs.
07 -
1 tablespoon lemon zest (for the frosting).
08 -
3 tablespoons lemon juice.
09 -
240g buttermilk.
10 -
150g cream cheese.
11 -
100g butter, softened (for the frosting).
12 -
280g powdered sugar.
13 -
1.5 teaspoons baking powder.
14 -
200g lemon curd.
15 -
280g flour.
# Instructions:
01 -
Spoon the last bit of lemon curd over the top and use a skewer to swirl some designs.
02 -
Poke holes all over the cooled cake, pour on the lemon juice, and spread both the lemon curd and the frosting on top.
03 -
Beat the soft butter for 5 minutes, then mix in the cream cheese for about a minute. Keep going with the powdered sugar and zest for another 2 minutes.
04 -
Dump the batter into your lined 28x22cm pan. Pop it in at 180°C for 20 minutes or so.
05 -
Stir in the vanilla and the eggs for a couple minutes. After that, add baking powder, a pinch of salt, flour, zest, and finish with buttermilk.
06 -
Cream together the room temp butter and powdered sugar for 2 minutes until smooth.
# Notes:
01 -
Let the cake cool all the way before you go topping it with frosting.
02 -
Store in the fridge.
03 -
Buttermilk keeps this cake super moist.