This is another from my Better Homes and Gardens classic cookbook. The recipe is actual for a triple layer lemon cake. But I adapted it for cupcakes. I omitted the lemon curd because I did not have any cornstarch on hand. The cake came out….spongier than I thought it would I guess. Judging by the batter, I thought it would be more like a dense poundcake type cake. The texture and consistency was almost exactly like my Grandmother’s Coconut Poundcake batter. I filled the cups too high, so some of the cakes overflowed. And they all had a dip in the middle. Some more severe than others. The other suspicious trait was the cupcake papers were all soaked through. They did not stay dry but rather came out kind of greasy.
The taste of the cake was good however. A light lemon flavor. I made the lemon cheese cream frosting that was listed with the cake. And it came out perfect. I added way more lemon juice and zest than it called for. But less sugar. I lightly frosted the tops of the cakes as to not over do the frosting like I did on the last batch of banana cupcakes. All in all, they turned out okay. Ill probably keep searching for a better lemon cake recipe. But the neighbors, husband and kids gave them good reviews.
Triple Layer Lemon Cake (Or as I read that, Lemon Cupcakes)
1 cup butter, softened
2 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk or sour milk
1/2 recipe Lemon Curd
1 recipe Lemon Cream Cheese Frosting
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 inch round cake pans. (Or line your cupcake tin with liners.) In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat well until combined. Add ggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
3. Bake in a 350 oven for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. (I baked my cupcakes for about 14 minutes.) Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks.
4. To assemble, place a cake on a cake plate. Spread with half the Lemon Curd. Top with second layer cake; spread with remaining Lemon Curd. Top with remaining layer cake. Frost the top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 min before serving. (I omitted the Lemon Curd step as I did not have cornstarch on hand, and merely frosted the cupcakes.)
1 cup sugar
2 tablespoons cornstarch
3 teaspoons finely shredded lemon peel
6 tablespoons lemon juice
6 beaten egg yolks
1/2 cup butter or margarine, cup up
2/3 cup water
1. In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice and 2/3 cup water. Cook and stir over medium heat until thickened and bubbly. Stir in half of the lemon mixture into the egg yolks. Return the egg yolk mixture to the saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes more. Remove from heat.
2. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or up to 48 hours. Store covered in the refrigerator for up to 1 week. Or transfer to a freezer container; freeze up to 2 months. Thaw in refrigerator before serving.
Lemon Cream Cheese Frosting
6 ounces cream cheese, softened
1/2 cup butter
1 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
4 cups powdered sugar
In a medium mixing bowl combine cream cheese, butter and lemon juice. Beat on low to medium until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in the remaining powdered sugar until frosting reaches spreading consistency. Stir in lemon peel. (I added a lot more lemon juice than this called for. I estimate I used a total of 3 tablespoons. I also increased the lemon peel to 2 teaspoons, and used less sugar than called for. )