Lemon Cream Cake

This one is a fancy and involved cake but it's well worth the trouble.

Imperial

For White Cake:

Cut one layer in half or make it twice. (Go big or go home.)

Amount Unit Item
1 or 2 9-in springform pan(s)
1 cup whole milk room temperature
6 large egg whites room temperature
2 teaspoons vanilla extract
2 1/4 cups flour
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter (cut into 24 pieces, softened but still cool)

For Filling

Amount Unit Item
1 cup heavy cream
8 oz container mascarpone cheese (softened)
2 cups powdered sugar
3 tablespoons lemon juice
1/2 tablespoon finely grated lemon zest

For Crumb Topping (optional)

Amount Unit Item
1/2 + 1 cup + tablespoon flour
1/2 + 2 tablespoons powdered sugar
1/2 tablespoon fine grated lemon zest
4 tablespoons butter cut into 8 pieces softened
1/2 teaspoon vanilla extract

Garnish

Sifted Powdered Sugar

Instructions

Make the White Cake

  1. Adjust the oven rack to middle position and preheat to 350° Farenheit
  2. Lightly grease the entire 9-in springform pan(s), and line the bottom with parchment round; set aside
  3. In a large bowl whisk together flour, sugar, baking powder and salt until combined on low mixing speed
  4. Add butter to mixture, 1 piece at a time, until pea sized bits of butter remain
    (Typically, about 1 minute of mixing)
  5. In a large bowl or measuring cup whisk together milk, egg whites, and vanilla
  6. Pour half of the milk mixture into the dry ingredients, and mix on medium-high speed until light and fluffy
    (About 1 minute)
  7. Reduce mixer speed to medium-low and add remaining milk mixture. Mix until incorporated (about 30 seconds)
  8. Pour batter into prepared pan(s) and smooth top with a rubber spatula
  9. Bake until lightly golden and a toothpick inserted comes out clean. (About 45-50 minutes) Rotate halfway through baking
  10. Cool cake on wire rack in the pan(s) for 20 minutes
  11. Remove cake from pan(s), discarding parchement
  12. Let cakes cool completely on wire racks (about 2 hours)

Warning: The filling will melt when you assemble the layers if you do not let the cakes cool completely.

Make the Filling

  1. Whip heavy cream until stiff peaks form; set aside
  2. Beat mascarpone cheese, powdered sugar, lemon juice, and lemon zest on medium speed until smooth
  3. Fold in whipped cream until combined

Make the Crumb Topping (optional)

  1. Mix together flour, powdered sugar, and lemon zest in a medum bowl
  2. Cut in butter and vanilla until mixture is crumbly
  3. Cover and place in the refrigerator to chill

Finish & Assemble the Cake

  1. Place one layer on a plate, display dish, or cardboard round
  2. Spread or pipe the filling on top of the first layer of cake
    (Set aside 1/2 cup of the filling if you are going to apply the crumb topping)
  3. Carefully place the second layer on top of the filling
  4. To add the crumb, spread the reseved 1/2 cup of filling to frost the sides of the cake
  5. Press the crumb topping into the freshly frosted sides
  6. Using a sifter or screen, dust the top of the cake with powdered sugar
  7. Chill the cake for 1 hour

Your Lemon Cream Cake is now ready to serve

Notes

The original recepie came with a crumb topping. Give it a whirl and see if you like it, but I personally didn't feel that it added anything to the cake in flavor or appearance.

If you have some left over lemon peel, you can candy it and put it on top of the cake to enhance the lemon flavor.