Lemon Smitten Cake

By Foodiewife

Ingredients

• Cake
• 2 cups of flour
• 1 Tablespoon of baking Powder
• 1/2 teaspoon of salt
• 1 Tablespoon of lemon zest (about 2-3 lemons)
• 2 cups of sugar
• 1/2 cup (1 stick) of butter, at room temp.
• 2 eggs
• 2 egg yolks (the whites can be frozen)
• 1 cup of whole milk
• Lemon curd
• 2 large eggs
• 1 egg yolk
• 1/2 cup granulated sugar
• 1/3 cup fresh lemon juice (from about 2 medium lemons)
• 1/8 tsp salt
• 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
• 1 tsp finely grated lemon zest
• Lemon Mousse
• 1 cup heavy cream
• 3/4 cup lemon curd
• Lemon Buttercream Frosting
• 6 tbsp (3/4 stick) unsalted butter, room temperature
• 2 cups confectioners’ sugar, sifted
• 3 tbsp heavy cream
• 1-1/4 tsp vanilla extract
• 1 tsp lemon extract

Preparation

Step 1

Method:
Preheat the oven to 350°. Grease two 9-inch round pans with butter. Line the bottom with parchement paper and dust with flour.
In a bowl, sift together the flour, baking powder and salt.
In the bowl of an electric mixer, rub the sugar and the lime zest with the tips of your finger until moist and fragrant. Add the butter and beat until white and fluffy. Add the yolks and the eggs, one at a time, beating well after each addition. Add the flour mixture, alternating with the milk, and beat until smooth.
Divide the batter between the prepared pans and bake for 40min, or until golden and a toothpick inserted in the center of the cake comes out clean. Let cool to unmold and to frost.

Lemon Curd
1.In a small saucepan set over medium-low heat, whisk the eggs and egg yolk with the sugar, lemon juice and salt. Continue to cook, whisking constantly, for 10 minutes or until thickened.
2.Remove the curd from the heat and add the butter, stirring until melted. Strain the mixture through a mesh sieve into a small bowl. Stir in the lemon zest.
3.Cover with plastic wrap, pressing the plastic directly on the entire surface of the lemon curd to prevent a skin from forming. Chill the curd in the refrigerator until firm.

Lemon Mousse
1.In the bowl of an electric mixer set on medium-high speed, beat the cream until it holds soft peaks. Working in three batches, gently fold the cream into the lemon curd. Refrigerate for at least 1 hour before using.

Lemon Buttercream Frosting
1.In a clean bowl of an electric mixer, combine the butter, sugar, cream, vanilla and lemon extract. Mix on medium-low speed until well combined.

Assemble the cake (finally!)
1.With a long serrated knife, trim the rounded top off each cake layer to create a flat surface.
2.Squeeze half of the juice from the lemon over the cut side of one layer of cake. Place that layer, cut side up, on a serving plate. Spread the lemon mousse evenly on top.
3.Carefully place the next layer, cut side down, on top of the first layer. Squeeze the rest of the juice from the lemon on top. Frost the top and sides of the cake with the lemon buttercream frosting. Place the cake in the refrigerator for at least an hour to set. Keep refrigerated until ready to serve.

*The cake layers can be made ahead of time. Just wrap the tightly in saran wrap. If you are going to freeze them, use foil instead.
Well covered, the lemon curd can stay up to one week in the refrigerator.*

~Une Gamine dans la Cuisine~