LIFE

Lemon Cakes will satisfy for Easter

Trish Mumme

A fresh lemon cake is the perfect Easter dessert, and a great way to welcome spring. One of these two versions should suit your style. Elegant Lemon Cake is not the easiest or quickest cake to make, but if you want to impress a new mother-in-law with your culinary skills, it will do the job. Lemon Poppyseed Cake is less challenging, but the tangy flavor and crunch of poppyseeds will be a hit at your Easter table anyway.

lemon cake

Elegant Lemon Cake

Filling:

1 tablespoon grated lemon zest

1/2 cup fresh lemon juice

1 tablespoon cornstarch

6 tablespoon butter

3/4 cup white sugar

4 egg yolks, beaten

Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/4 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup milk

Icing:

4 cups confectioners' sugar

1/2cup butter, softened

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

2 tablespoons milk

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In a small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick, but do not boil. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Refrigerate 3 hours.

To make cake: In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Beat in eggs one at a time, then stir in the vanilla. Beat in flour mixture alternately with milk, mixing just until incorporated. Pour batter evenly into two 8 inch greased and floured pans. Bake in a preheated 350 degree oven for 30 minutes, or until toothpick in center of the cake comes out clean. Cool in pans 10 minutes then invert to remove cakes; cool completely.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in 2 tablespoons milk, increase speed and beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides with prepared frosting. Chill before cutting and serving.

Lemon Poppyseed Cake

3 cups all-purpose flour

2 cups sugar

1/3cup poppy seeds

2 sticks butter, softened

1 cup buttermilk

4 eggs

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons freshly grated lemon zest

1/2 teaspoon vanilla

Glaze

1 cup powdered sugar

2 tablespoons lemon juice

Heat oven to 325 degrees. Combine all cake ingredients in large bowl. Beat at low speed, scraping bowl often, just until all ingredients are moistened. Increase speed to high. Beat, scraping bowl often, until well mixed. Pour batter into a greased and floured 12-cup Bundt pan or 10-inch tube pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Stir together powdered sugar and enough lemon juice in small bowl for desired glazing consistency; drizzle over cooled cake.