Lemon Layer Cake


Happy 10th Anniversary to Vegetarian & Cooking. I actually had to be convinced that this was the 10th blogiversary because it really didn't seem like it had been that long. For the cake this year I didn't want to go too crazy in terms of preparation or decor. This lemon layer cake looked great and was a big hit with the friends who helped me eat the rest of the cake. 

As always, I'm incredibly humbled by how far my little project has come from my college kitchen to now. I'm looking forward to more ramp recipes, CSA ingredient experiments, and more posts in 2022. When I first started Vegetarian & Cooking in 2012 I had no idea that I would still be posting 10 years later and it's incredible to see how far the content, photos, and writing has come since that time. 

Past Milestones:
Year One: S'mores CakeYear Six: Mulled Wine Chocolate Cake with Orange Mascarpone Cream
Year Seven: Pink Champagne Cake
Year Eight: Blood Orange Ricotta Cake
Year Nine: Blueberry Twist Bread with Vanilla Icing

Recipe from Beth Cakes.

lemon cake
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cup sugar
1/2 cup canola oil
3 large eggs
1 teaspoon lemon extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup milk

lemon frosting
1 cup butter softened
1 cup vegetable shortening, cubed
1 teaspoon lemon extract
6 cups powdered sugar (I ended up just using 3 3/4 cups)

Preheat the oven to 350°F and grease five 6 inch cake pans. 

Whisk together the flour, baking powder, and salt. In large mixing bowl combine sugar, oil, eggs, lemon extract, zest, lemon juice, and milk. Mix on medium speed with an electric mixer until smooth.

Add half of the flour mixture to the liquid and mix until blended. Repeat with the remaining flour mixture taking care not to over mix the batter. 

Divide the batter evenly between the cake pans and bake for 22-25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool for 5 minutes and then transfer to a wire rack to cool completely. 

While the cake cools start the frosting. Cream the butter with an electric mixer (on medium-high speed). With the mixer still running, add the shortening a little bit at a time until completely incorporated. Add the lemon extract and half of the powdered sugar. Mix on low speed until just combined. Add the rest of the powdered sugar. (I ended up using far less powdered sugar than the recipe called for and still had plenty of frosting but I left the original measurement). 

Assemble by layering the frosting and cakes. Spread the frosting over the outside of the cake as desired and garnish. 


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