Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vanilla layer cake with lemon cream filling and lemon whipped cream frosting. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
In a mixing bowl, cream butter and sugar until creamy. Add eggs, one at a time, mixing after each addition. Add yogurt and vanilla; mix until blended.
Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook vanilla layer cake with lemon cream filling and lemon whipped cream frosting using 25 ingredients and 28 steps. Here is how you can achieve it.
The ingredients needed to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
- Make ready FOR WHITE CAKE
- Get 1 cup milk, warmed to room temperature
- Prepare 6 large egg whites , at room temperature
- Prepare 1 teaspoon vanilla extract
- Make ready 1/4 teaspoon almond extract
- Make ready 1 3/4 cup granulated sugar
- Make ready 2 1/4 cups cake flour, no subsitute
- Make ready 4 teaspoons baking powder
- Prepare 1 teaspoon salt
- Prepare 6 ounces unsalted butter (1 1/2 sticks ) at room temperature
- Take FOR LEMON CREAM FILLING
- Take 8 ounces mascarpone cheese, at room temperature
- Make ready 1 cup cold heavy whipping cream
- Get 1/3 cup lemon curd, homemade or store bought
- Get 2 teaspoons fresh grated lemon zest
- Make ready 1 teaspoon vanilla extract
- Take 1 cup confectioner's sugar
- Take FOR LEMON WHIPPED CREAM FROSTING
- Prepare 2 tablespoon cold water
- Prepare 1 1/2 teaspoon unflavored gelatin
- Prepare 1 1/2 cup cold heavy whipping cream
- Get 1/3 cup confectioner's sugar
- Get 1 tablespoon fresh lemon juice
- Prepare 1 teaspoon fresh grated lemon zest
- Prepare 1/2 teaspoon vanilla extract
A four layer cake, filled with lemon curd and covered with lemon frosting. Beat in the eggs one at a time, then stir in the vanilla. You'll love the lemon filling and creamy frosting touched with lemon. Top with second layer, rounded side up.
Steps to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
- Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray
- Whisk in a bowl egg whites, milk, vanilla and almond extract
- Whisk flour, sugar, baking powder and salt in another bowl
- Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low
- Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added
- Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting
- MAKE LEMON CREAM FILLING
- Whip the cream until it holds its shape
- In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth
- Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color
- MAKE LEMON WHIPPED CREAM FROSTING
- Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes
- Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream
- Whip the cream until soft peaks form
- Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape
- ASSEMBLE CAKE
- Place 1 cake layer, bottom up on serving plate
- Spread with 1/2 of lemon cream filling
- Top with second cake layer, bottom up
- Spread with remaining lemon cream filling
- Top with last third layer, bottom up
- Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing
- Garnish with fresh blueberries, strawberrys and sprinkles
Spread whipped cream mixture over side and top of cake. I filled these vanilla cupcakes, with a creamy lemon cream, and topped it with a light whipped cream, I drizzled the top with freeze-dried organic Directions for the Vanilla Cupcake; Make sure your butter, heavy cream or milk, and eggs are at room temp before you start making these cupcakes. The flavor of lemon against cream cheese frosting cannot be beaten. If you like to decorate it with a beautiful bunting, you can make one easil… In a mixing bowl, blend softened butter and lemon sugar until thoroughly combined. Add eggs, one at a time and beat until well mixed, occasionally scraping. · The Best Lemon Whipped Cream Frosting - light and creamy frosting with just the right amount of lemon flavor.
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