Intense Lemon Cake
This delicious lemon cake has many layers of cake joined by lemon custard and topped with lemon meringue frosting.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 1 cup vegetable oil
- 2 1/2 cups flour
- 1/2 tablespoons salt
- 1 tablespoon baking powder
- 1 cup cow's milk
- 1 teaspoon vanilla essence
- 5 tablespoons lemon zest
- 2 1/4 cups sugar
- 4 eggs
- 3 eggs
- 1/2 cups lime juice
- 2 1/2 sticks butter
- 3 1/2 cups icing sugar
Preparation
4h
0 mins
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- Start by making the cake. Preheat the oven to 170 degrees Celsius and grease 2 round cake pans with vegetable oil. Line the bottom of each pan with parchment paper and grease it as well.
- Mix the flour, salt, and baking powder. Add the milk, 1 cup of vegetable oil, vanilla, and 1 tablespoon of lemon zest.
- In another bowl, beat the eggs with 2 cups of sugar for 1 minute. Add the flour mixture and beat well.
- Pour the mixture into the two pans and bake for 35-40 minutes or until a toothpick inserted comes out clean. Remove from the oven.
- Allow the cakes to cool before removing them from the pans.
- To make the lemon custard, beat 2 tablespoons of lemon zest, 1/4 cup of lemon juice, 1/4 cup of sugar, the egg yolks, and a pinch of salt in a medium saucepan.
- Add half a stick of butter and cook over low heat, whisking constantly for 5 minutes or until it begins to boil. Remove from heat, cover, and let cool for 30 minutes.
- To make the cake frosting, beat the remaining butter for 1 minute until fluffy. Add the powdered sugar, remaining lemon juice, and zest, and beat for 2-3 minutes until well combined.
- To assemble the cake, slice each cake horizontally. Cover the bottom half of each cake with lemon custard. Stack the 4 halves on top of each other and cover the entire cake with lemon frosting.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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