Layered Lemon Cake With Lemony White Chocolate Frosting
Serves 845 mins prep30 mins cook
My twee Layered Lemon Cake with Lemony White Chocolate Frosting is proof that good things come in small packages. This 6-inch 2-layer cake has all the flavor and whimsy of a larger dessert but in a miniature format designed for smaller gatherings.
0 servings
What you need
cup water
cup granulated sugar
tsp baking powder
tsp baking soda
tsp salt
cup unsalted butter
cup sugar
tsp lemon extract
cup lemon juice
cup powdered sugar
cup white chocolate
tbsp vanilla bean paste
tbsp lemon zest
Instructions
Thyme Simple Syrup 2 Pour your measured water and sugar into a saucepan and heat on medium 3 Cook, stirring the mixture, until your sugar has completely dissolved. 4 Add thyme sprigs and continue heating for 30 seconds before removing from heat 5 Allow syrup to infuse for half and hour as the simple syrup cools completely 6 Strain syrup into airtight container and store in the fridge or until you're ready to use. Lemon Cake 12 Preheat your oven to 350 degrees Fahrenheit. 29 Sift all your dry ingredients - flour, baking powder, baking soda and salt in a medium-sized bowl, give it a whisk and set aside. 14 Add the butter and sugar into a large bowl and beat together until light in color and fluffy, about 3-5 minutes. 34 Add the eggs one at a time, then scrape the bowl making sure ingredients are mixed well before adding extract and lemon zest. 16 Add 1/2 the dry ingredients, then add the combined lemon juice and kefir to the batter. Finally add the last half of the dry ingredients and mix until just combined. 30 Pour batter into a greased 6-inch cake pan and bake for 35-40 minutes. Make sure to check that the cake is fully baked with a toothpick before removing from the oven and allow to cool completely before assembling. White Chocolate Buttercream Frosting 35 In a mixing bowl, beat the butter on medium speed until smooth with the paddle attachment. 21 Add approximately half of the powdered sugar and beat again. Scrape the sides of the bowl and add the rest of the powdered sugar. Continue beating for a few minutes, scraping the sides as needed, until the mixture is smooth and creamy. 31 Finally, add the melted chocolate, vanilla, and lemon zest - continuing to beat until the frosting is thick and fluffy. Assembly 25 Once you've prepared all the cake components - it's time to assemble your cake! First off, slice the baked lemon cake in two equal layers using a serrated knife. Then, poke many small holes into your lemon cake with a toothpick before drizzling some of your thyme simple syrup over the top of each cake layer. This ensures that it is incredibly moist and bursting with lemon and thyme flavor! 32 Add half of your white chocolate buttercream on top of the first cake layer and spread evenly. Add some fresh fruit on top before placing the second cake layer. and covering with remaining frosting. Utilizing a spoon or an offset spatula, create swirls and swoops to your liking into the buttercream! I used a small offset spatula to create the swirls you see below. 33 Add the decoration of your liking on top! I added a couple of different layers of fruits, then a few sprigs of thyme for a pleasing aesthetic.View original recipe