Lemon Cake Baked Until the Center Springs Back

Lemon Cake Baked Until the Center Springs Back keeps the shopping list focused on cake flour, kosher salt, and baking powder. It serves 16 servings.

Count on 35 minutes of prep, 15 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Lemon Cake

• 2 ⅓ cups cake flour
• 1 teaspoon kosher salt
• 2 ½ teaspoons baking powder
• ¾ cup unsalted butter room temperature
• 1 ⅓ cups granulated sugar
• 2 lemons zested and juiced
• 3 large eggs
• ¾ cup low-fat buttermilk

For the Lemon Swiss Meringue Buttercream

• 5 egg whites
• 1 ¼ cups granulated sugar
• ¼ teaspoon kosher salt
• 2 cups unsalted butter cool but pliable
• 1 cup lemon curd prepared or store-bought

How the cooking goes

Make the Lemon Cake

1. Warm the oven to 325°F convection or 350°F conventional. Spray cake pans with nonstick spray and line bottoms with parchment.
2. In a small bowl, rub the lemon zest into the granulated sugar until aromatic and slightly damp.
3. Sift together cake flour, kosher salt, and baking powder; keep it to one side.
4. In a electric mixer fitted with the paddle attachment, cream the butter and lemon sugar on medium-low speed for about 3–4 minutes, until lightened and the sugar granules look slightly separated.
5. Put eggs one at a time, mixing on medium speed after each addition until fully incorporated. Scrape the bowl well after every other egg.
6. Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk mixed with lemon juice in two additions, beginning and ending with the dry ingredients. Mix just until the mix looks even.
7. Remove the bowl from the mixer and fold once or twice with a spatula to ensure a smooth batter.
8. Divide batter evenly between prepared pans (about 380g per 8-inch pan for 3 layers). Bake 15–18 minutes, until the edges are just lightly golden and the center springs back when gently pressed. Cool completely before frosting.

Make the Lemon Swiss Meringue Buttercream

1. Bring about 1 inch of water to a simmer in a medium saucepan.
2. Beat egg whites, sugar, and salt together in the bowl of a electric mixer. Place the bowl over the simmering water (water should not touch the bowl) and whisk constantly until the mixture reaches 120–130°F and the sugar is fully dissolved.
3. Transfer the bowl to the electric mixer fitted with the whisk attachment. Beat on high speed for 5–7 minutes, until stiff peaks form and the bowl is just slightly warm to the touch.
4. Switch to the paddle attachment. Add the butter all at once and beat on medium speed until the buttercream comes together and looks smooth and silky. This can take several minutes and may look broken before it emulsifies.
5. Put the lemon curd and switch back to the whisk attachment. Beat on medium-high speed for 1–2 minutes until light, fluffy, and evenly combined.

Assemble the Cake

1. Set one cooled cake layer on a cake board or serving plate.
2. Spread about 1 cup of buttercream evenly over the top.
3. Repeat with remaining layers, placing the final layer upside down for a flat top.
4. Apply a thin crumb coat over the cake and refrigerate for at least 30 minutes.
5. Frost with remaining buttercream and finish as desired. Serve at ambient temperature.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Fruit Cake with a Soft Crumb and Cherry Cheesecake Baked Until the Center Springs Back.