I didn’t grow up in a family that bakes. Nobody I knew baked. We didn’t even own an oven. The first time I’ve ever attempted to bake was when I was twelve, and I don’t remember using a recipe, but remembered mixing a bunch of stuff in a bowl with a friend and placing the bowl in a microwave oven. That’s the extent of my baking experience as a kid.
Fast forward twenty years, living in Canada, soaking in the North American culture, I grew to love baking, especially the eating part. It all started with just Christmas baking but now I bake whenever I can (and also eat whenever I can! I’m trying to work on not eating as much. ;))
This lemon layer cake is one of my go to cake recipe, a favourite among my family and friends and is often the cake I would bake if I have a birthday party. It is a very light cake, not too sweet but so so yummy. This is the kind of cake that you go for seconds and thirds and you never seem to get enough of it.
You can choose to bake this using regular flour or make it a gluten-free version (see Extra Notes below recipe). The difference is hardly noticeable. If you have friends who only eat gluten-free, they will think you are a gluten-free cake goddess.
Well, here’s how you do it…
Zest lemon, enough for 3 1/2 teaspoon. I used to really dislike this part, but now that I know how to do it properly, it’s pretty quick.
I used to drag the lemon back and forth on my hand grater but trust me that takes forever.
Now, I hold the lemon down on my counter with my left hand and drag the hand grater. For some reason, it works a whole lot better and faster.
Beat sugar and eggs together.
Mix flour mix, salt, baking powder.
Stir together milk, soda water, vegetable oil, vanilla and zest in another bowl.
I like to first add half the dry ingredients to the sugar mixture. Then add the wet ingredients. Finish by adding the rest of the dry ingredients.
It should look like this…
Spread batter on a baking sheet. Smooth the top. Chuck it in your 325 degrees oven for about 10 minutes..
While cake is baking, I start my lemon curd since it needs time to cool.
Give the cake time to cool before turning it out of your sheet pan.
I cool the lemon curd by saran wrapping it tight and then put it in the fridge.
While cake and lemon curd is cooling, I start to cream the powdered sugar and heavy cream for my frosting (I forgot to take any picture..oops!).
Once frosting looks like it can hold soft peaks, I fold about 1/3 of the lemon curd into the frosting.
After the cake has cooled, I eye ball where the half way point is and cut the cake in half crosswise, then lengthwise, to make 4 equal rectangles.
Spread lemon curd on the first layer. Place the next cake layer on top.
For the second layer, you can either spread lemon curd or the frosting. I did lemon curd this time but I wished I did the frosting.
Stack the third layer and add the rest of the lemon curd.
Frost the entire cake with the frosting. I added blueberries and shredded coconut to make the cake pretty.
And serve it up! Yum!