Lemon cake honey frosting — lemon cake paired with honey buttercream and apricot jam filling to make a flavor palette that’s bright, recent and slightly floral.
While we have a tendency to wait in anticipation for extended days and sunnier skies, aka summer — aka berry season, I needed to make a cake to resist all the seasons. Robust, cinnamon-scented, and decadent desserts heat our souls within the fall once all the strawberries are picked and pumpkin-everything begins to require over our lives. Except for late spring, after we can’t hardly wait to hit the beach and have long stashed away our boots and scarves, I went for one thing delicate and recent nonetheless still extremely flavorful.
This cake is like good denim jacket weather — once it’s slightly crisp within the shade however utterly heat within the sun while not breaking into a sweat. The flavors — lemon, apricot, and honey — is found all-year spherical, creating this a good cake for in between seasons. With a flavor palette that's bright and recent from the lemon, sweet nonetheless tart from the apricot, and slightly floral from the honey, I feel it’s the right cake for a Mother’s Day brunch, meal, or perhaps a bridal shower. The pastel decor doesn’t hurt either.
What i really like concerning this cake, besides the swirly pastel buttercream and down like boarders, is however well the flavors combine along. The zest and brightness from the lemon is refined, however the cake layers additionally get a flavor boost by subbing a number of the butter for sourish cheese. Apricot jam is quite sweet, however once unfold thinly between the layers, the burst of flavor and little of tartness is hospitable in every bite. Yank buttercream, the sort created with granulated sugar, is extremely sweet on its own. Flavor it with honey and it is pretty overwhelming. Instead, I’ve superimposed honey to my favorite Swiss topping buttercream for a glossy, sweet, and slightly floral end. Like most butter cakes, this one is served best at temperature.
For the Lemon Cake:
1. 1 1/2 cups cake flour
2. 1 cup general-purpose flour
3. 1 tablespoon leaven
4. 1 teaspoon bicarbonate of soda
5. 1/2 teaspoon salt
6. 10 tablespoons unseasoned butter, softened
7. 4 ounces cheese, softened
8. 1 3/4 cup sugar
zest of 1 lemon
9. 3 eggs
10. 1 albumen
11. 1 teaspoon flavored
12. 1 cup milk
13. 1/4 cup juice
For the Honey Buttercream:
1. 6 egg whites
2. 2 cups sugar
3. 3 cups unseasoned butter, softened
4. 1/2 Cup honey, or to style
5. 2 teaspoons flavored
For the Assembly:
1. 3/4 to 1 cup apricot jam
2. soft gel paste foodstuff (optional)
Make the Lemon Cake:
1. Preheat kitchen appliance to 350 degrees. Grease and flour 2 8-inch cake pans and put aside.
2. Sift along the cake flour, general-purpose flour, leaven, bicarbonate of soda and salt. Set aside.
3. Within the bowl of an electrical mixer, beat the butter and cheese on medium speed till sleek. Add within the sugar and lemon rind. Still combine till lightweight and down like — three to five minutes. With the mixer on medium-low, add within the eggs and albumen, one at a time. Add within the flavored. Stop the mixer and scrap down the bowl.
4. With the mixer on low, fastidiously add in half the dry ingredients. Once incorporated, slowly stream within the milk, then the juice. Add within the remaining dry ingredients. Once incorporated, combine the batter on medium speed for no over concerning thirty seconds.
5. Equally, distribute the batter into the ready pans. Bake for twenty-eight to thirty-four minutes, or till a strip inserted into the middle of the cake's comes out clean. Cool on a wire rack for ten to twenty minutes before removing the cakes from their pans.
Make the Honey Buttercream:
1. Place egg whites and sugar into the bowl of a stand mixer, whisk till combined.
2. Place bowl over a pan of cookery water to make a double-boiler. Whisking perpetually, heat the egg mixture till it registers a hundred and sixty degrees on a thermometer. Fastidiously transfer the bowl onto the stand mixer.
3. Mistreatment the whisk attachment, beat the albumen mixture on high speed for eight to ten minutes till the bowl isn't any longer look at the bit and also the topping is down like, shiny and holds a stiff peak.
4. Switch to the paddle attachment. With the mixer on medium-low, add within the butter, a couple of tablespoons at a time, and blend till incorporated. Add within the flavored. Flip the mixer up to medium-high and blend till glossy sleek.
5. Add within the honey and blend to mix. At any purpose will the buttercream seem thick, simply keep inter mixture. If the buttercream seems soupy, strive to insert it within the white goods for concerning ten to fifteen minutes then inter mixture once more.
Assemble the Cake:
1. Once the cakes have utterly cooled, fastidiously slice them in 0.5 horizontally with an extended, notched knife. Place all-time low layer on a cake board or dish. Unfold on concerning ¾ cup honey buttercream. Slightly core out the middle of the buttercream with the rear of an outsized spoon. Fill the buttercream “bowl” with concerning ¼ to 1/3 cup apricot jam. Prime with future layer of cake and repeat.
2. Crumb coat then frost the cake with the remaining buttercream.
3. To brighten as pictured, reserve concerning one cup of the buttercream. Tint it your required color choice(s). I picked a soft pink and pale golden yellow. For the watercolor end, frost the cake as traditional. Simply before the cake is totally sleek, dab on many tiny spots of color all around and on prime of the cake. As you still dis embarrass the cake, the colors can begin to mix along. Add more color as needed. However, the additional you sleek, the additional homogenized the colors can become.
4. Clean up the cake by piping down like shell boarders employing a medium-large star tip, sort of carpeting 1B.
While we have a tendency to wait in anticipation for extended days and sunnier skies, aka summer — aka berry season, I needed to make a cake to resist all the seasons. Robust, cinnamon-scented, and decadent desserts heat our souls within the fall once all the strawberries are picked and pumpkin-everything begins to require over our lives. Except for late spring, after we can’t hardly wait to hit the beach and have long stashed away our boots and scarves, I went for one thing delicate and recent nonetheless still extremely flavorful.
What i really like concerning this cake, besides the swirly pastel buttercream and down like boarders, is however well the flavors combine along. The zest and brightness from the lemon is refined, however the cake layers additionally get a flavor boost by subbing a number of the butter for sourish cheese. Apricot jam is quite sweet, however once unfold thinly between the layers, the burst of flavor and little of tartness is hospitable in every bite. Yank buttercream, the sort created with granulated sugar, is extremely sweet on its own. Flavor it with honey and it is pretty overwhelming. Instead, I’ve superimposed honey to my favorite Swiss topping buttercream for a glossy, sweet, and slightly floral end. Like most butter cakes, this one is served best at temperature.
Ingredients
For the Lemon Cake:
1. 1 1/2 cups cake flour
2. 1 cup general-purpose flour
3. 1 tablespoon leaven
4. 1 teaspoon bicarbonate of soda
5. 1/2 teaspoon salt
6. 10 tablespoons unseasoned butter, softened
7. 4 ounces cheese, softened
8. 1 3/4 cup sugar
zest of 1 lemon
9. 3 eggs
10. 1 albumen
11. 1 teaspoon flavored
12. 1 cup milk
13. 1/4 cup juice
For the Honey Buttercream:
1. 6 egg whites
2. 2 cups sugar
3. 3 cups unseasoned butter, softened
4. 1/2 Cup honey, or to style
5. 2 teaspoons flavored
For the Assembly:
1. 3/4 to 1 cup apricot jam
2. soft gel paste foodstuff (optional)
Instructions
Make the Lemon Cake:
1. Preheat kitchen appliance to 350 degrees. Grease and flour 2 8-inch cake pans and put aside.
2. Sift along the cake flour, general-purpose flour, leaven, bicarbonate of soda and salt. Set aside.
3. Within the bowl of an electrical mixer, beat the butter and cheese on medium speed till sleek. Add within the sugar and lemon rind. Still combine till lightweight and down like — three to five minutes. With the mixer on medium-low, add within the eggs and albumen, one at a time. Add within the flavored. Stop the mixer and scrap down the bowl.
4. With the mixer on low, fastidiously add in half the dry ingredients. Once incorporated, slowly stream within the milk, then the juice. Add within the remaining dry ingredients. Once incorporated, combine the batter on medium speed for no over concerning thirty seconds.
5. Equally, distribute the batter into the ready pans. Bake for twenty-eight to thirty-four minutes, or till a strip inserted into the middle of the cake's comes out clean. Cool on a wire rack for ten to twenty minutes before removing the cakes from their pans.
Make the Honey Buttercream:
1. Place egg whites and sugar into the bowl of a stand mixer, whisk till combined.
2. Place bowl over a pan of cookery water to make a double-boiler. Whisking perpetually, heat the egg mixture till it registers a hundred and sixty degrees on a thermometer. Fastidiously transfer the bowl onto the stand mixer.
3. Mistreatment the whisk attachment, beat the albumen mixture on high speed for eight to ten minutes till the bowl isn't any longer look at the bit and also the topping is down like, shiny and holds a stiff peak.
4. Switch to the paddle attachment. With the mixer on medium-low, add within the butter, a couple of tablespoons at a time, and blend till incorporated. Add within the flavored. Flip the mixer up to medium-high and blend till glossy sleek.
5. Add within the honey and blend to mix. At any purpose will the buttercream seem thick, simply keep inter mixture. If the buttercream seems soupy, strive to insert it within the white goods for concerning ten to fifteen minutes then inter mixture once more.
Assemble the Cake:
1. Once the cakes have utterly cooled, fastidiously slice them in 0.5 horizontally with an extended, notched knife. Place all-time low layer on a cake board or dish. Unfold on concerning ¾ cup honey buttercream. Slightly core out the middle of the buttercream with the rear of an outsized spoon. Fill the buttercream “bowl” with concerning ¼ to 1/3 cup apricot jam. Prime with future layer of cake and repeat.
2. Crumb coat then frost the cake with the remaining buttercream.
3. To brighten as pictured, reserve concerning one cup of the buttercream. Tint it your required color choice(s). I picked a soft pink and pale golden yellow. For the watercolor end, frost the cake as traditional. Simply before the cake is totally sleek, dab on many tiny spots of color all around and on prime of the cake. As you still dis embarrass the cake, the colors can begin to mix along. Add more color as needed. However, the additional you sleek, the additional homogenized the colors can become.
4. Clean up the cake by piping down like shell boarders employing a medium-large star tip, sort of carpeting 1B.
1 Comment For "Lemon Honey Cake Glaze"
Lemon cake honey frosting is delicious