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American Kitchen Classic Lemon Cake Recipe

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American Kitchen Classic Lemon Cake
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Ingredients
18
Count
Nutrition
665
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Premake the lemon curd - Whisk together sugar, cornstarch, zest, and salt in a 4-qt. saucepan. Add yolks, and whisk until smooth; stir in juice.
  2. Stirring often, bring to a boil over medium heat; cook, stirring constantly, until very thick, about 3 minutes. Remove from heat, let cool, and transfer to a bowl; chill the lemon curd.
  3. When ready to bake - Heat oven to 350 degrees F.
  4. Butter and flour two 9″ cake pans, and set aside.
  5. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside.
  6. In the bowl of a stand mixer fitted with a paddle, cream butter, 1 1/2 cups sugar, and zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
  7. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
  8. Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
  9. Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
  10. Using a serrated knife, halve each cake horizontally to produce four layers; set aside.
  11. Bring remaining sugar and juice to a boil in a small saucepan over high heat. Remove from heat, and set syrup aside.
  12. In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the chilled lemon curd on medium-high speed until fluffy and smooth, about 1 minute. Add half the remaining curd, beating until smooth, and then add remaining curd and vanilla. Increase speed to high; beat frosting until pale and fluffy, about 3 minutes.
  13. When ready to assemble - Place one cake layer on a cake stand, drizzle with 2 tablespoons syrup, and spread with 3/4 cup frosting; top with another cake, drizzle with 2 tablespoons syrup, and spread with 3/4 cup frosting.
  14. Place another cake over the frosting, drizzle with 2 tablespoons syrup, and spread with 3/4 cup frosting; top with remaining cake, and drizzle with remaining syrup.
  15. Cover top and sides with remaining frosting; chill cake to firm frosting. Serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 665.02 Kcal (2784 kJ)
Calories from fat 393.65 Kcal
% Daily Value*
Total Fat 43.74g 67%
Cholesterol 292.88mg 98%
Sodium 438.45mg 18%
Potassium 262.92mg 6%
Total Carbs 60.69g 20%
Sugars 33.26g 133%
Dietary Fiber 0.62g 2%
Protein 9.74g 19%
Vitamin C 10.5mg 18%
Vitamin A 0.5mg 16%
Iron 3.1mg 17%
Calcium 103.8mg 10%
Amount Per 100 g
Calories 319.22 Kcal (1337 kJ)
Calories from fat 188.96 Kcal
% Daily Value*
Total Fat 21g 67%
Cholesterol 140.59mg 98%
Sodium 210.46mg 18%
Potassium 126.2mg 6%
Total Carbs 29.13g 20%
Sugars 15.97g 133%
Dietary Fiber 0.3g 2%
Protein 4.67g 19%
Vitamin C 5.1mg 18%
Vitamin A 0.2mg 16%
Iron 1.5mg 17%
Calcium 49.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.8
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

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