Lemon Victory Cake
April 26, 2011 § 1 Comment
To celebrate getting money, a Lifetime movie about William & Kate, or both.
For the cake
2 sticks butter, softened
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups sugar
2 teaspoons vanilla extract
3 large eggs, room temp (this is important for chemistry reasons I forget)
1 cup milk
1. Heat the oven to 350. Double check it’s at 350 in case it runs 50 degrees cold like mine does. Butter and flour your choice of cake pans (I used a 9×13 and cut it in half for layers, LOL!). Whisk together flour, baking powder, baking soda, and salt.
2. Beat butter and sugar together until it looks like the fluffy future cellulite that it is (med-high speed for 2-3 mins). Add vanilla, then the eggs, one at a time. Scrape the sides as needed, lick the spatula as desired.
3. Put mixer on low. Add flour in 3 additions, alternating with 2 additions of milk. Just until combined! Don’t overmix! You don’t want a big ol’ honkin’ chewy cake. This is for victory.
4. Spatula that batter right into the pan and smooth it so it’s evenish. Bake for 25 to 30 minutes (15 to 20 for cupcakes) or until toothpick or fork because who owns toothpicks comes out clean.
5. Let cool in pan 15 minutes. Transfer to rack, or freeze for later like I did.
For the frosting
1 stick butter, softened
1 box confectioner’s sugar
Lemon zest to taste
5-6 tablespoon-sized splashes of milk
1. Beat together butter and zest til fluffy. Don’t eat it yet, oh god.
2. Add sugar in 1/4 to 1/2 cup increments, increasing as you go out of impatience. Beat until smooth after each addition, then add appropriate splash of milk. Continue until the whole box of sugar is in with the butter.
3. Can you believe buttercream frosting is just butter and sugar? Be sure to answer this question with your tongue on the mixer beater*.
For the candied lemons
3/4 cup sugar
3/4 cup water
1/2 lemon, sliced as thin as you can stand
Bring water and sugar to a simmer in a small saucepan. Add lemon slices; simmer for 5-7 minutes, dry on cookie rack. They don’t taste that good.
Get out your favorite cat tray. Put 4 strips of parchment paper in a rectangle and place the first layer on them so that the paper peeks out from under it (to avoid frosting evarywhar). Dollop on frosting and smooth over the top. Make a sandwich with second layer and coat thinly with about half the remaining frosting. Chill. The cake, that is, in the fridge, for about 30 minutes. Pull it out and slap on the rest of the frosting, noticing how awfully professional the two-coat approach makes your cake look.
Serve with medium-expensive champagne and a smile, doll.
*TURN IT OFF FIRST