Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vanilla cake with lemon buttercream. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vanilla cake with lemon buttercream is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Vanilla cake with lemon buttercream is something that I have loved my whole life.
This Classic Vanilla Cake pairs fluffy vanilla cake layers with a silky vanilla buttercream. The perfect cake for birthdays, weddings, or any occasion! I can't believe I'm only just now posting a vanilla cake recipe.
To begin with this recipe, we must first prepare a few ingredients. You can cook vanilla cake with lemon buttercream using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vanilla cake with lemon buttercream:
- Prepare For the cake:
- Get 1 lb (10 oz) flour
- Get 1 lb (10 oz) castor sugar
- Make ready 1 lb (10 oz) butter
- Take 11 eggs
- Get 1 tsp vanilla extract
- Take Filling:
- Make ready 1/2 lb butter
- Take 1 lb icing sugar
- Make ready Lemon extract/ essence
This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. If you love coconut, then this cake is for you. The cake is moist, the lemon curd filling is tart and bright, and the vanilla icing is silky smooth.
Instructions to make Vanilla cake with lemon buttercream:
- Cake: mix the sugar with the softened butter until creamy and pale (We used dairy free butter in this cake).
- Next add the eggs and continue to mix until light and fluffy. Don't worry if it curdles, add a little bit of flour. Just stick with it, it will come back together.
- Then add the sifted flour, you're going to need to do this a little bit at a time or there will be flour everywhere.
- Once mixed thoroughly so there are no lumps of flour and you have lots of air bubbles
- Pour gently into a 12in cake tin, we used a square one and spread it gently to the corners using a palette knife.
- Bake at 140°c for 2 hours in a fan oven, 2 and a half hours in a conventional oven.
- Filling: mix the butter and the icing sugar in a bowl until very pale and fluffy, this may take several time. (Again we used dairy free butter)
- Add the lemon flavouring to taste.
- When the cake is cooked turn it out onto a cooling rack to cool.
- Once cooled you can cut the cake in half and fill it.
The icing is the show-stopper though, a silky buttercream with Meyer lemon juice and zest along with a touch of cream cheese. Since this is a birthday cake, I had to be proper and not cut into it to show you the inside, but I'll try to get a few shots of it before it's all gone and add it to the post. I started painting on buttercream towards the end of August and I'm obsessed. As someone who hates fondant, I'm always happy to find unique ways to decorate buttercream cakes. Always used buttercream and done flowers or piped designes on the cakes so much easier.
So that’s going to wrap this up with this exceptional food vanilla cake with lemon buttercream recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
