Lemon Cakes
Soft, bright, and perfectly balanced lemon cakes, featuring a delicate sponge, tangy lemon curd, and a smooth cream filling, all enrobed in a vibrant yellow white chocolate glaze.
Ingredients
- egg yolks
- granulated sugar
- vegetable oil
- water
- all-purpose flour
- baking powder
- egg whites
- granulated sugar
- heavy cream
- egg yolks
- lemon juice
- granulated sugar
- cornstarch
- heavy cream
- powdered sugar
- white chocolate chips
- heavy cream
- yellow food coloring
- lime
Method
- 1
In a bowl, combine 1 egg yolk, 0.25 cup granulated sugar, vegetable oil, and water. Whisk until smooth.
- 2
Sift in the all-purpose flour and baking powder, and mix until just combined.
- 3
In a separate bowl, beat 4 egg whites until frothy. Gradually add 0.25 cup of granulated sugar and continue beating until stiff peaks form.
- 4
Gently fold the meringue into the yolk mixture in thirds.
- 5
Pour the batter into a parchment-lined rectangular baking sheet and spread evenly.
- 6
Bake at 340°F (170°C) for 15-20 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
- 7
In a saucepan, whisk together 1 cup heavy cream, 2 egg yolks, lemon juice, 0.25 cup granulated sugar, and cornstarch.
- 8
Cook over medium heat, stirring constantly, until the mixture thickens.
- 9
Remove from heat, strain through a sieve for a smooth consistency, and let it cool.
- 10
In a chilled bowl, whip 2 cups of heavy cream with the powdered sugar until stiff peaks form.
- 11
Once the cake has cooled, use a round cookie cutter to cut out an even number of cake discs.
- 12
Place one cake disc on a piece of parchment paper. Pipe a ring of the whipped cream filling around the edge.
- 13
Fill the center of the ring with a small amount of the cooled lemon curd.
- 14
Gently place another cake disc on top.
- 15
Pipe another ring of whipped cream on the second layer and fill the center with lemon curd.
- 16
Use a small offset spatula to smooth the cream on top and around the sides, creating a clean, cylindrical shape.
- 17
Repeat for the remaining cakes and place them in the freezer to set firmly.
- 18
In a microwave-safe bowl, combine the white chocolate chips and 0.5 cup of heavy cream. Heat in short bursts, stirring in between, until melted and smooth.
- 19
Stir in a drop of yellow food coloring until you achieve a vibrant lemon color.
- 20
Place the frozen cakes on a wire rack set over a tray.
- 21
Pour the warm yellow glaze over each cake, ensuring it's fully coated. Let the excess drip off.
- 22
Allow the glaze to set. Transfer the cakes to a serving plate.
- 23
Garnish with fresh lime zest before serving.
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