Somebody please come save me from myself. I am home alone with this now 2/3-eaten cake. Every morning I tell myself I’m going to throw it into the compost bin*, but somehow I talk myself out of it and find a reason to cut myself another “sliver.” This isn’t even the kind of dessert I really adore. I much prefer a dense almond torte or chocolate souffle cake or fruit galette. Alas, it’s still too good to trash or turn into soil for my garden. (*Yes, I purchased the Back Porch ComposTumbler!)
Why do I have this cake all to myself? Well, on Sunday, Ben and I celebrated with cake and champagne the recent marriage of two friends. Because the bride had to jump on a plane shortly after the festivities and the groom would be out of town for a month, the cake remained with the Staffords. And the reason I say I have this cake all to myself is because Ben never pulls his weight when it comes to sweets. Blast him!
Anyway, this recipe can be multiplied and turned into a real wedding cake. Last November, I made this exact cake with the exception of the frosting, strawberries and assembly for two dear friends. The lemon-buttermilk cake bakes evenly and is both moist and light. The lemon curd adds a nice tang and helps keep the cake moist. And the bright-white, Swiss Buttercream frosting (made in place of a cream cheese frosting) gives the cake a really festive, professional feel. If you don’t feel like making a Swiss buttercream, which really is not too difficult, a cream cheese or whipped cream frosting will work just as well.
Emily and James’ & Ibeth and James’ Wedding Cake
Adapted From This YouTube Video
Lemon (or Orange) Buttermilk Cake
Yield = 2 9-inch cakes (the amount used in this four-layer cake)
3 cups all-purpose flour
¼ tsp. salt
1 tsp. baking soda
1 T. baking powder
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, whisked lightly
1¼ cups buttermilk
1 T. freshly squeezed lemon juice (or orange juice)
1½ tsp. lemon extract (or vanilla extract)
¼ tsp. lemon zest (or orange zest)
1. Preheat the oven to 350ºF. Sift together the flour, salt, baking soda and baking powder.
2. In an electric mixer, beat the butter and sugar until light and fluffy, about five minutes. Slowly add the whisked eggs to the mixture and beat until combined. Alternate adding the flour mixture and the buttermilk to the mixer. (The recipe says to start and end with flour, but I’m not sure there is any science behind that.) Add the lemon juice, extract and zest, and mix just until combined.
3. If making this layer cake, coat a 9-inch cake pan with nonstick spray (or butter liberally). Pour half of the batter into the pan and bake for about 35 minutes or until an inserted toothpick comes out clean. Cool in pan for 15 minutes before inverting onto a cooling rack. Note: If you have two pans, bake the cakes simultaneously. If you have only one pan, repeat with remaining batter. Alternatively, bake all the batter at once. The cake will take longer to bake and might not bake as evenly, but it certainly can be done.
Filling for the wedding cake:
Lemon (or Orange) Curd
¼ cup sugar
7 egg yolks
½ cup freshly squeezed lemon juice (or orange juice)
6 T. unsalted butter, room temperature (butter really must be at room temperature)
1. In a double boiler (or a stainless steel bowl over a pot of simmering water), whisk sugar and yolks together until pale yellow. Whisk in the juice. Stir constantly until mixture starts to thicken, about 8 – 10 minutes. (This is always a little tricky to gauge, but you’ll know it’s ready when it starts to thicken.) Remove bowl from heat and slowly whisk in the butter about a tablespoon at a time. This is sort of tedious, but only add more butter once the previous tablespoon has been fully incorporated. Cover with plastic wrap (place the wrap right up against the curd) and chill until ready to use.
Frosting for wedding cake:
For Emily and James’ wedding cake, I made a cream cheese frosting, which I love. For this layer cake, I took a stab at making Swiss Buttercream following the method described on Smitten Kitchen, which worked perfectly. This recipe produces a bright white, more professional looking icing, but either frosting tastes great.
Cream Cheese and Butter Frosting
2 sticks unsalted butter, room temperature
8 oz. cream cheese, room temperature
½ tsp. vanilla extract
confectioners’ sugar to taste
Beat cream cheese and butter together until light and fluffy. Add vanilla. Add confectioners’ sugar to taste. Chill if not using right away or frost cake immediately. (It’s easier to use if you use it right away.)
For a 9-inch cake (plus filling, or some to spare):
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract
1. Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.
2. Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly. Ali’s note: I whipped the egg whites in the bowl that fits into my stand mixer so that I didn’t have to transfer anything.)
3. Add the vanilla. Finally, add the butter a stick at a time and whip, whip, whip.
Note: If you refrigerate the buttercream, leave it at room temperature for at least 10 hours before using. Also, the icing has now held up perfectly (on the cake) for three days. I’m not sure if there is any health risk here, but so far it still tastes good, there is no sign of mold, and I have yet to get sick.
If I were to make this cake again, this is what I would do: I would reserve enough of the Swiss Buttercream to swirl all over the top of the cake. Then, I would whisk together equal parts lemon curd and buttercream to spread in between each layer. I find the buttercream to be a tad rich and think the lemon curd would cut it nicely. So, cut each cake in half with a serrated knife. Spread center with lemon curd-buttercream mix, frost top with buttercream, top with strawnberries and serve.