Lemon Cake

Name: Lemon Cake
Ingredients: Cake:; 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans; 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon lemon zest; 2 cups sugar; 2 large eggs plus 3 large egg yolks; 1/4 cup plus 2 tablespoons fresh lemon juice; 1 cup low-fat buttermilk; 1 lemon, thinly sliced and seeded; Frosting:; 3 large egg whites; 3/4 cup sugar; Pinch of salt; 1/3 cup water; 2 tablespoon lemon juice

18 ingredients

1 steps

Ingredients

Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
Frosting:
3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
2 tablespoon lemon juice

Directions

1

{"0":"Cake:","1":"1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.","3":"2. In a large bowl, using an electric mixer, beat butter and 1 1\/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.","5":"3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.","7":"4. While cakes are baking, bring remaining 1\/2 cup sugar and 1\/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1\/4 cup fresh lemon juice into syrup.","9":"5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.","11":"Frosting:","12":"1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3\/4 cup sugar, a pinch salt and 1\/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add lemon juice, and beat just until combined. Use immediately."}