Old Fashion Lemon Cake with Milk Chocolate Frosting
For the best frosting results, bake the cake layers the day before frosting them. The cake tends to crumble when trying to frost the layers fresh from the oven.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
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What you need:
- For Cake Batter:
- 2 ¼ cups cake flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 4 egg whites
- 1 ¼ cups milk
- ½ package Lurpak® Unsalted butter
- 1 ¼ cups granulated sugar
- 1 tablespoon lemon zest
- ½ teaspoon lemon extract
- For Milk Chocolate Frosting:
- 2 cups heavy cream
- 4 tablespoons Lurpak® Unsalted butter
- 1 ¼ pounds milk chocolate, chopped into small pieces
- ¼ pound dark chocolate, chopped into small pieces
- Baking pan:
- (2) 9-inch round cake pans, buttered and parchment lined
- An 8-oz package of Lurpak® Imported Butter = 1 cup (16 Tbs) or 2 sticks
What to do:
- Prepare cake: Preheat the oven to 350°F. Sift cake flour, baking powder, and salt together; set aside. Whisk egg whites and milk; set aside.
- Beat butter and sugar together until light and fluffy, about 5 minutes. Stir in lemon zest and extract; set aside.
- Alternately add flour mixture and egg/milk mixture into butter mixture, scraping sides of the bowl as necessary. Divide batter between prepared cake pans, spreading evenly. Bake until cake rises and center is firm, about 35 minutes. Cool cake in pans for 10 minutes before unmolding and transferring to a rack to cool completely.
- Prepare frosting: Bring the cream and butter to a boil, remove and add both chocolate to saucepan. Whisk smooth and then cool until it thickens to a spreading consistency, about 45 minutes.
- Beat frosting until light, about 20 seconds. Spread frosting evenly over the top of one cake layer. Top with remaining layer and frost top and sides of cake.
