For a while, both Helga and I been wanting to post a cake recipe. I love sweet and tangy baking goods, and this cake was perfect. The cake takes about 20 minutes to prepare, and the frosting takes about the same time. One thing I strongly recommend is baking a day ahead, and frosting the day that you are going to serve it. The cake needed a stand to be showcased on properly. So, on Saturday I made Jake take me to several stores until we could find a cake stand. It got to a point that a plastic one would’ve done! Not loosing faith, we went grocery shopping and there it was! The only cake stand left… It’s a perfection. We both were glad we got it. I think Jake more than I!

So, here’s the recipe. You’ll notice in the pictures a green filling. I had some left Cream Cheese Frosting from the Lemon Cupcakes from last week, and the flavors go along perfectly. If you have some frozen frosting, you can thaw it while you’re making the cake so it’s soft enough for you to spread it. I also used a cheesecake pan and a cake pan to bake the cakes instead of baking one whole cake and cut it in half.

Lemon Cake
Yield: Serves 12
Recipe from Martha Stewart.com

Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
Whipped Frosting (recipe follows)

Directions:

Preheat oven to 350 degrees.
Butter and flour two 8-by-2-inch cake pans, tapping out excess flour.
In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.
With mixer on low, beat in eggs and yolks, one at a time.
Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops.
Bake until cakes pull away from sides of pans, 32 to 35 minutes.
Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

Whipped Frosting
Yield: 5 cups

Ingredients
3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
2 tablespoons fresh lemon juice
1/4 teaspoon pure vanilla extract
*You’ll need a Candy Thermometer

Directions:

In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water.
Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes.
Transfer to a large bowl.
Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not over-beat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.