End of the spring and beginning of the summer is my favorite time of year. Even though it is still quite cool at night it is getting warmer during the day here in Omaha. End of the year is also end of the school year for my daughter and she decided to invite her friends to celebrate the beginning of the summer’s break. She asked me to make something special for her friends and offered me to make her favorite lemon cake.
This cake came out very tall and fluffy with the slight lemon zest. I used Champagne butte cream and lemon curd for the filling which gave this cake a nice sweet touch with some lemony sour bite and decorated the cake with Moscato Macarons.
• 6 eggs separated
• 3/4 cup of water
• 2 teaspoons lemon juice
• zest from one lemon
• 1/2 teaspoon cream of tartar
• 1/2 cup of vegetable oil
• 1 3/4 cups of flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups of sugar, divided
Lemon Curd I used store bought this time.
Champagne butter cream you can find recipe here.
In mixing bowl mix together flour, baking powder, 1 cup of sugar and salt, set aside. In separate bowl whisk together 6 egg yolks with water, lemon juice. oil and lemon zest. Then make a well in the center of the flour and slowly add egg yolks, blend it well until all ingredients are mixed together.
In stand mixer, using whisk attachment , beat egg whites with tartar and then gradually add 1/2 of sugar. Beat egg whites until they form a hard picks.
Then carefully fold egg whites into flour and egg yolk mixture using small amount of egg whites at a time.
Divide batter into 3 the three prepared pans.(I used two pans at a time)
Bake at 350F for about 20-25 minutes or until cake springs back to touch.
Cool biscuits on cooling rack and then apply Champagne Butter cream on top and sides of the cake and Lemon Curd between the layers.
Decorate your cake with fresh raspberries and Moscato Macarons. Enjoy!