Spring Cake Citrus Butter Cake With Swiss Buttercream The Little A soft lemon cake with lemon curd filling and an easy raspberry swiss meringue buttercream. decorated with pure butter walkers shortbread it’s the perfect spring cake. this is a sponsored post but all opinions are 100% my own. how i created this lemon raspberry cake recipe. it’s spring!. Indulge in this delicious spring cake made with three layers of citrus butter cake frosted with swiss buttercream. perfect for celebrating the arrival of spring with its vibrant colors and flavors.
Citrus Butter Cake Australianfarmers Make the lemon curd: whisk the egg yolks, granulated sugar, vanilla extract, and salt in a medium bowl. in a separate bowl, whisk the fresh squeezed lemon juice and flour until the flour is dissolved. melt the butter in a medium saucepan, add the lemon juice flour mixture and cook until thick. whisking constantly. Pour the sugar into the bowl of a stand mixer and over it zest the lemons. rub the lemon zest into the sugar with your fingers until the sugar feels like wet sand, this helps release the oils and flavor. add the vanilla and salt. add the eggs to the bowl and beat until very light and fluffy, about 4 5 minutes. Transfer the cooked egg white and sugar mixer to the bowl of a stand mixer fitted with the whisk attachment. whip the meringue on medium high speed for a solid 10 minutes or so. the meringue needs to be fully cooled: approximately 80ºf or lower or the butter will melt. Add 8 egg whites and 2 1 2 cups of granulated sugar into a large, heat proof bowl. place the bowl on top of the pot filled with simmering water. the bowl should create a seal over the pot. make sure the water isn’t actually touching the bottom of the bowl, or it can cook the egg whites.
Lemon Cake With Lemon Buttercream Frosting Bigger Bolder Baking Transfer the cooked egg white and sugar mixer to the bowl of a stand mixer fitted with the whisk attachment. whip the meringue on medium high speed for a solid 10 minutes or so. the meringue needs to be fully cooled: approximately 80ºf or lower or the butter will melt. Add 8 egg whites and 2 1 2 cups of granulated sugar into a large, heat proof bowl. place the bowl on top of the pot filled with simmering water. the bowl should create a seal over the pot. make sure the water isn’t actually touching the bottom of the bowl, or it can cook the egg whites. In a separate bowl, combine the cake flour, baking powder, and salt. whisk together gently until uniform. add the flour baking powder salt mixture to the butter sugar egg mixture and beat to until just combined. add the lemon zest and beat quickly to incorporate. divide the cake batter between the two prepared pans. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out (about 3 4 minutes). place the bowl on the stand mixer and fit with the whisk attachment. on medium high speed, beat the mixture until stiff peaks form and the meringue is no longer warm to the touch, at least 10 15 minutes.
The Finished Lemon Cake Decorated With Swirls Lemon Buttercream In a separate bowl, combine the cake flour, baking powder, and salt. whisk together gently until uniform. add the flour baking powder salt mixture to the butter sugar egg mixture and beat to until just combined. add the lemon zest and beat quickly to incorporate. divide the cake batter between the two prepared pans. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out (about 3 4 minutes). place the bowl on the stand mixer and fit with the whisk attachment. on medium high speed, beat the mixture until stiff peaks form and the meringue is no longer warm to the touch, at least 10 15 minutes.
Spring Cake Citrus Butter Cake With Swiss Buttercream The Little
Lemon Buttercream Cake My Gorgeous Recipes
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