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January 27, 2006

Lemon Scented White Cake

Lemon Scented White Cake with Lemon Curd and Vanilla Icing This white cake is made with only egg whites and is very light and clean tasting. It makes a great base for a multitude of rich and tasty fillings and frostings. I like it filled with tangy Lemon Curd and sweet Vanilla Buttercream.

10 oz
3 tsp
½ tsp
4 oz
12 oz
2 tsp
½ tsp
10 fl oz
4 fl oz
cake flour
baking powder
unsalted butter, diced & softened
finely grated lemon zest
lemon extract
egg whites (about 4 large)
  1. Butter and line two 9 inch round pans, 1½-2 inch deep.
  2. Set rack at the middle of oven and preheat to 350 degrees.
  3. Sift the flour, baking powder and salt onto a piece of parchment or wax paper and set aside.
  4. Using an electric mixer on medium speed beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the zest and the extract.
  5. In a separate bowl, whisk together the egg whites and milk.
  6. Add ⅓ of the flour mixture to the butter and sugar mixture and beat until smooth. Scrape down the bowl and beaters.
  7. Beat in ½ the milk and egg mixture until incorporated, then beat in another ⅓ of the flour. Scrape down the bowl and beaters.
  8. Beat in the remaining liquid until absorbed, followed by the remaining flour mixture. Scrape well after each addition.
  9. Divide the mixture evenly between the prepared pans and smooth the tops gently.
  10. Bake for about 30-35 minutes, until well risen and a toothpick inserted in the centre emerges clean.
  11. Cool the layers in pan for 5 minutes, then invert onto racks to cool. Peel off the paper.
  12. Decorate or store when cooled completely.
  • Lemon & Vanilla Fill with Lemon Curd and decorate with vanilla buttercream.
  • Coconut After masking with buttercream, press sweetened shredded coconut around the outside.
  • Lemon & Raspberry Fill with seedless raspberry preserve, mask with lemon buttercream. Press toasted sliced almonds around the outside.
  • Milk Chocolate Fill and mask with Lemon Scented Milk Chocolate Ganache.
  • If making in advance, wrap in double layers of plastic wrap and chill for several days in the refrigerator or freeze.
Posted by Victoria : January 27, 2006 12:11 PM to Cakes & Cookies | Desserts | Freezer Friendly
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