Naked Lemon Cakes

Naked Lemon Cakes

Ingredients

Cake:

4 Eggs
1 1/2 cups sugar
1 tablespoon Nielsen-Massey Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Lemon Extract
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Lemon Vanilla Bean Buttercream:

1 1/2 cups powdered sugar
1 tablespoon milk or cream
1 Stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon Nielsen-Massey Pure Vanilla Bean Paste
1/4 teaspoon salt
1/2 teaspoon Nielsen-Massey Pure Lemon Extract
Zest of 1 lemon

Directions

Pre-heat the oven to 350 degrees F and butter and flour two 8-inch round cake pans.

Using a stand or hand mixer, beat together the eggs and sugar until lightened in color. Beat in the butter, vanilla and lemon extract.

In a separate bowl, sift together the flour, baking powder and salt. Slowly mix the dry ingredients into the wet and pour the batter evenly into both prepared pans.

Bake for approximately 35 minutes or until the edges are lightly browned and a toothpick, inserted in the center, comes out clean. Allow to cool thoroughly before removing from the pans.

Make the buttercream by beating together the powdered sugar, milk, butter, vanilla, salt, lemon extract and lemon zest until creamy and thoroughly combined.

When the cakes are cooled and out of the pans, level the tops with a serrated knife and either leave whole or use 3 1/2-inch cutters to cut out rounds. Place each layer on a serving plate and add about 2 teaspoons of buttercream to the center. Place a second layer of cake over top and the buttercream will drip slightly over the edges. Repeat with as many layers as you like. Using a pallet knife (even a butter knife will work), gently scrape the excess buttercream around the sides of the cake. This will give you a lightly coated or naked look. Top with fresh cherries or any fruit you like.

Cake:

4 Eggs
300 g sugar
1 tablespoon Nielsen-Massey Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Lemon Extract
250 g all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Lemon Vanilla Bean Buttercream:

340 g powdered sugar
1 tablespoon milk or cream
1 Stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon Nielsen-Massey Pure Vanilla Bean Paste
1/4 teaspoon salt
1/2 teaspoon Nielsen-Massey Pure Lemon Extract
Zest of 1 lemon

Directions

Pre-heat the oven to 180 degrees C and butter and flour two 20-centimeterround cake pans.

Using a stand or hand mixer, beat together the eggs and sugar until lightened in color. Beat in the butter, vanilla and lemon extract.

In a separate bowl, sift together the flour, baking powder and salt. Slowly mix the dry ingredients into the wet and pour the batter evenly into both prepared pans.

Bake for approximately 35 minutes or until the edges are lightly browned and a toothpick, inserted in the center, comes out clean. Allow to cool thoroughly before removing from the pans.

Make the buttercream by beating together the powdered sugar, milk, butter, vanilla, salt, lemon extract and lemon zest until creamy and thoroughly combined.

When the cakes are cooled and out of the pans, level the tops with a serrated knife and either leave whole or use 9-centimeter cutters to cut out rounds. Place each layer on a serving plate and add about 2 teaspoons of buttercream to the center. Place a second layer of cake over top and the buttercream will drip slightly over the edges. Repeat with as many layers as you like. Using a pallet knife (even a butter knife will work), gently scrape the excess buttercream around the sides of the cake. This will give you a lightly coated or naked look. Top with fresh cherries or any fruit you like.

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Lemon Extract 4oz

Pure Lemon Extract