- 2 1/2 cups (285g) cake flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 teaspoon (3g) salt
- 2 1/2 teaspoons baking powder
- 1 1/2 sticks (12 T) (169g) unsalted butter, softened slightly, still cool to the touch (do not soften in the microwave) you can cut into 1/4 inch slices onto waxed paper to soften more quickly
- 4 large eggs, room temperature
- 1 1/4 cup (302g) milk
- 2 Tablespoons (18g) Saporito Eureka Lemon Fused Extra Virgin Olive Oil
- 2 teaspoons (8g) Saporito Sicilian Lemon White Balsamic Vinegar
- zest of 2 lemons – best done with a microplane, just the yellow part
For the Lemon Curd
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 2 large egg yolks, lightly beaten
- 2 Tablespoons butter
- 1 Tablespooon grated lemon zest
- 4 Tablespoons fresh lemon juice
Lemon Cream Cheese Frosting
- 2 sticks (226g) unsalted butter, slightly softened but still cool to touch
- 2 8oz packages Cream Cheese (453 total gram weight) do not soften
- 2 teaspoons (8g) lemon juice
- 1 teaspoon (4g) Saporito Lemon Balsamic Vinegar
- zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
- 6 to 6 1/2 cups (690g – 747g) powdered sugar, adding more if necessary
*Preheat the oven to 350 degrees Grease and flour two 8 x 2 inch round pans *I use the reverse creaming method for this recipe.
For the Cake
In the bowl of your mixer combine cake flour, granulated sugar, salt, & baking powder. Whisk to blend.
In a separate bowl combine eggs, milk, Lemon Fused EVOO, Lemon Balsamic Vinegar & lemon zest. Blend with a fork.
Whisk the dry ingredients for 30 seconds to combine. With your mixer on low to medium speed, slowly add the slices of softened butter, a few at a time. Beat approximately 1 minute or longer if needed, until the dry ingredients are crumbly and moistened by the butter. Scrape the sides and bottom of the bowl to make sure there is no dry flour. Gradually add approximately 1/2 of the egg mixture to the dry ingredients and beat at medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 additions, scraping the bowl and beating for 20 seconds after each addition.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.
Make 6 1/2 cups batter. Works well for cupcakes. For cakes, we love the lemon cream cheese frosting and lemon curd recipes below.
Lemon Cream Cheese Frosting
Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth. Cut the cream cheese into pieces and add to the butter, beating until blended. Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor. Gradually, add powdered sugar and beat until well blended.
Combine sugar and cornstarch in a saucepan over medium heat. Pour in water. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more. Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while turning the egg mixture into the saucepan. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice and lemon zest. Cool.
The lemon cake layers will have a layer of lemon cream cheese frosting & lemon curd between them. Starting with the bottom layer of cake, pipe a dam of cream cheese frosting about 1/4 inch from the edge of the layer before filling it with a thin layer of lemon curd, and follow with another layer of lemon cream cheese frosting before adding the next layer of cake. (Repeat for as many layers as you’ve made. We only made 2 layers). Frost with lemon cream cheese frosting and refrigerate any leftovers.