Lemon Cake with Glaze

Lemon Cake with Glaze

This Lemon Cake with Glaze is the ultimate dessert to satisfy your sweet tooth and a crazy treat for fruity dessert lovers. Lemon cake taste incredible because I have used lemon juice and lemon zest in the batter, you can make this simple Lemon cake a loaf cake, a moist pound cake, or a luscious bandit cake but the basics of the recipe will be the same.

This wonderful Lemon Cake is the best to accompany the tea or coffee; it has a fruity bright lemon flavor and moistness if you top it with the lemon glaze, you can experiment with frosting by adding poppy seed in the glaze or cream cheese frosting can be used  for the finishing touch like Red Velvet Cake or Carrot Cake which requires only 5-7 minutes fast beating. I have made a slightly different version of this zingy Lemon Cake, make it a three tier cake filled with the mascarpone between the layers and frosted with the Swiss meringue buttercream.

Lemon Cake With Lemon Glaze
Lemon Cake With Lemon Glaze
Mascarpone and cream cheese both are a bit different in the fat content, cream cheese is made with whole milk and mascarpone is made with heavy cream that gives it a slight sweetness and more buttery flavor whereas cream cheese is like savory. Mascarpone is an Italian Ceram
Cheese coagulated by the citric substances like lemon juice, vinegar, or citric acid.

As I would always suggest that in baking measurement make or break everything you have made but this recipe is rather forgiving, a slight imbalance of ratio does not affect the taste and appearance of your cake so don’t worries just try in your kitchen. One of the facts I wanted to share in the US measurement is different vs. rest of the world; tablespoon and cup measures differ between countries all over the globe.

Course  Dessert

Cuisine American

Prep Time 30minutes

Lemon Cake with Lemon Glaze
Cook Time 55 minutes

Total Time 1hour 35minutes

Servings 10people

Ingredients for the Cake:

2 cups (240g) all-purpose flour
1 ½ tsp (6g) baking powder
½ tsp (3g) baking soda
1 tsp (5g) salt
10 tbsp (142g) butter
1 ¼ cup (250g) Granulated sugar
3 eggs
1tsp (5 ml) vanilla extract
2/3 cup (160ml) milk
3 tbsp ( 6g) grated lemon zest
1/3 cup (80ml) lemon juice

If you want to make this a simple cake topped with the glaze, that’s too a wonderful idea. Prepare the glazes by mixing ½ cup of powdered sugar and 1 tablespoon of Lemon Juice ( Lemon juice can be added 1 teaspoon at a time). If your Glaze is a tad of thicker use a dash of water to balance the consistency.

For the Filling:

8oz (227g) mascarpone
½ cup (125ml) whipped cream, cold
¼ cup (25g) powdered sugar
1 tsp (5 ml) vanilla extract
3 tbsp lemon zest

For the Frosting:

4 eggs
1 ½ cups (150g) sugar
1 pound (454g) butter
3 tbsp grated lemon zest

Instructions:


Preheat the oven to 350 degrees F.  Grease the three 6” round pan with the butter if you want to make a loaf cake use an 8x4 inch loaf pan. Whisk the flour, baking powder, baking soda, and salt. In a small bowl mix the lemon juice and the milk, put aside. 

Pulse the sugar and lemon zest in a food procedure until minced in. Next, cream the butter and sugar in the stand mixer, add vanilla, and eggs one at a time mix until incorporate well before adding the next. Lastly add flour mixture, milk & lemon mix to the creamed butter, scraping down the bowl do not over-mix the batter ( Over-mixing activates the gluten, which will cause your cake to shrink down and results in a dense cake.

Divide equally the batter ( use a kitchen scale to measure for even layers and add wet cake stripe onto the pans for a flat top for perfect stacking ) between the cake pans and bake for 50-55 minutes, check through skewer if done let it cool completely on wire rack. If you are going to top the cake with the glaze, pour the glaze over a little warm cake and I would prefer the glaze a bit thicker than usually, I do.

For the Mascarpone Filling:

Fold in lemon zest and powdered sugar into mascarpone; use the spatula to mix until incorporated. Add vanilla extract to whipped cream mix well; now fold in this to the mascarpone mixture.

For the Swiss Meringue ButtercreamFrosting:

Whisk the eggs and sugar in a glass bowl, put over the pot of the boiling water, make sure the bowl doesn’t touch the simmering water. Whisk over the heat until thermometer touched the 165 F or if you are not using the thermometer rub between the fingers, it would be ready when smooth with no sugar grains and feels warm to the touch. Transfer this to stand mixer with the fitted whisk attachment and mix on high speed for a few minutes, now switch to the paddle attachment add butter and lemon zest whip for few seconds, put aside and again has to whip before using for decoration.

To Assemble the Cake:

Three tire Lemon Cake with Swiss Meringue frosting
 Three tire Lemon Cake with Swiss Meringue frosting
Spread the mascarpone filling onto the first layer, place the second layer again spread a sumptuous amount of mascarpone filling now places the third layer. 

 Assembling is done, now cover the cake all around and the top with the swiss meringue buttercream frosting. Use an offset spatula and a bench scraper to apply and smooth the frosting. Use the pipe to decorate over the cake.

Storage: Keep in  left over Lemon cake an airtight container for 4-5 days, the cake remains moist due to glaze like other syrup cake or poke cake in that you pour the syrup over the cake and after soaking the cake becomes moister.

 


 


 


 



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