Name: Vanilla-Lemon Cake with Buttercream Frosting
Prep time: 1 h 15 min
Cook time: 22 min
Total time: 1 h 37 min
Yield: 12 serving(s)
Ingredients: 3/4 cup (160 g) sugar; 2 tbsp cornstarch; 2 lemons, zest finely grated; 2 eggs; 2 egg yolks; 1/2 cup (125 ml) lemon juice; 1/2 cup (115 g) cold unsalted butter, diced; 3/4 cup (160 g) sugar; 1/4 cup (35 g) cornstarch; 2 eggs; 1 1/4 cups (310 ml) milk; 1 tsp (5 ml) vanilla; 1 lb (450 g) unsalted butter, diced and softened (see note); 2 vanilla cakes, 8-inches (20 cm) each, cooked and cooled (see note)

Note from Ricardo

The butter must be very soft and spreadable in order to easily incorporate it at step 7.

You can use two bags (450 g each) of RICARDO brand vanilla cake mix sold at IGA. By simply following the package instructions and adding a few ingredients, you’ll yield two 8-inch (20 cm) cakes.

You will obtain a generous amount of buttercream. You can use any extra to decorate your cake using a pastry bag. Don’t hesitate to add food colouring of your choice. Extra buttercream can be frozen. Once thawed, whisk until creamy and smooth.

The cake can be decorated with fondant or almond paste. Baby shower-themed cake decorations are available in some bulk stores or specialty shops.

Vanilla-Lemon Cake with Buttercream Frosting

Categories

Ingredients

Lemon Cream

Buttercream Frosting

Vanilla Cake

Preparation

Lemon Cream

Buttercream Frosting

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Digital Stand Mixer