Intense Lemon Cake

Name: Intense Lemon Cake
Prep time: 240 min
Yield: 10
Cuisine: Internacional
Ingredients: 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

Daniela De Tagle

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

Published: 26-09-2010

Preparation

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.