Because you’re a darling, I bring you this cake. Because you made it through Monday. Because it’s dark outside and winter is coming. Because you’re here I bring you this cake that will shoot sunshine directly into your kitchen.
This cake is the stuff of dreams. The lemon cake itself is light and more airy than you could believe, and it seems hardly real that something so soft can hold its shape. The raspberry filling is tart, splashed with lip-puckering raspberry ale, and the balance of the raspberry and lemon is beautiful. They bring out the best in each other, and then when you taste the lemon cream cheese frosting…well you’re just going to squint your eyes and smile.
Lemon Cake (also Lemon Lover Cupcakes)
(recipe from My Baking Addiction)
Yields one 9 inch round cake layer
zest from one lemon
1 1/2 cup granulated sugar
8 Tablespoons unsalted butter, room temperature
1/2 teaspoon lemon extract (it’s worth the money)
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk
4 large egg whites
yellow food coloring as needed
Italicized ingredients/measurements are those differing from the original recipe.
1. Mix together flour, baking powder, and salt in small mixing bowl. Beat eggs and milk in a separate bowl.
2. In medium bowl, rub lemon zest and sugar together until the sugar is a uniform pale yellow and feels damp. Add butter, vanilla extract, and lemon extract, and cream until smooth.
3. Add 1/3 flour mixture, mix well. Add 1/2 wet mixture, mix well. Add 1/3 flour. Mix. Add remaining 1/2 wet. Mix. Add remaining 1/3 flour. Mix until just combined. Gently stir in food coloring until you reach your desired yellow.
4. Butter and line 9 inch cake pan with parchment paper. Batter will fill pan about halfway. Bake at 350 degrees for 30-35 minutes or until a knife inserted comes out clean.
5. Let cake cool completely, and cut layer in two halves horizontally.
6. Spread raspberry ale filling on bottom half generously. Assemble the top layer, and frost with lemon cream cheese frosting.
Raspberry Ale Filling
One 10 oz bag frozen raspberries
1 Tablespoon cornstarch
2 Tablespoons water
2 Tablespoons Raspberry Ale (Founders Rübæus Raspberry Ale), flat
1. Let frozen raspberries thaw in a medium saucepan until soft.
2. Mix cornstarch, water, and beer together. Pour over raspberries.
3. Bring mixture to a boil slowly while crushing raspberries, and let boil for one minute. Mixture should change consistency to become thick.
4. Take off heat and let cool to room temperature.
5. Store extra filling in airtight container and use within 2-3 days.
Lemon Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon extract
2 cups confectioners sugar
Beat all ingredients together until fluffy, but not too runny. You may need to put the frosting in the refrigerator to chill for just a few minutes halfway between mixing. Frost, and store in fridge after cake has been out for a few hours.
To store for longer periods of time, cut your cake into slices and seal with cling wrap. Freeze sealed pieces of cake, and put individual pieces in the refrigerator about 8 hours (or overnight) before enjoying.
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