I’m not really good with words and touchy-feely lovey-dovey sentiments.
This cake is for my babygirl, Eunice Rhee, and I wish her the happiest 23rd birthday ever.
Here’s to being classier than last year.
I miss living with you, eating Chano’s and TG Express at 2 am, laughing in the dark, our semi-fail senior year bucket list, and having ten-hour SVU + Fruit Ninja marathons. Thanks for always being down to do everything with me and always having my back (we have been through some major drama, haven’t we?)
Come back to LA SOON!
Happy birthday, my little hormone friend.
Note: This cake should be served at room temperature. I stuck it in the fridge and the frosting pretty much evaporated. Therefore, remember. Room. Temperature. Don’t be a noob. See all that whipped frosting in the center? Poof. It disappeared. :( :(
Lemon Cake with Whipped Lemon Frosting
From Martha Stewart
(2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
Whipped Lemon Frosting
3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
2 tablespoons lemon juice
In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add lemon juice, and beat just until combined. Use immediately.