Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting
Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, vanilla layer cake with lemon cream filling and lemon whipped cream frosting. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is something that I have loved my whole life. They are fine and they look fantastic.

In a mixing bowl, cream butter and sugar until creamy. Add eggs, one at a time, mixing after each addition. Add yogurt and vanilla; mix until blended.

To begin with this recipe, we have to first prepare a few components. You can have vanilla layer cake with lemon cream filling and lemon whipped cream frosting using 25 ingredients and 28 steps. Here is how you cook that.

The ingredients needed to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
  1. Make ready FOR WHITE CAKE
  2. Prepare 1 cup milk, warmed to room temperature
  3. Prepare 6 large egg whites , at room temperature
  4. Make ready 1 teaspoon vanilla extract
  5. Get 1/4 teaspoon almond extract
  6. Make ready 1 3/4 cup granulated sugar
  7. Get 2 1/4 cups cake flour, no subsitute
  8. Take 4 teaspoons baking powder
  9. Get 1 teaspoon salt
  10. Get 6 ounces unsalted butter (1 1/2 sticks ) at room temperature
  11. Prepare FOR LEMON CREAM FILLING
  12. Prepare 8 ounces mascarpone cheese, at room temperature
  13. Prepare 1 cup cold heavy whipping cream
  14. Make ready 1/3 cup lemon curd, homemade or store bought
  15. Prepare 2 teaspoons fresh grated lemon zest
  16. Make ready 1 teaspoon vanilla extract
  17. Take 1 cup confectioner's sugar
  18. Take FOR LEMON WHIPPED CREAM FROSTING
  19. Make ready 2 tablespoon cold water
  20. Prepare 1 1/2 teaspoon unflavored gelatin
  21. Make ready 1 1/2 cup cold heavy whipping cream
  22. Make ready 1/3 cup confectioner's sugar
  23. Get 1 tablespoon fresh lemon juice
  24. Get 1 teaspoon fresh grated lemon zest
  25. Make ready 1/2 teaspoon vanilla extract

A four layer cake, filled with lemon curd and covered with lemon frosting. Beat in the eggs one at a time, then stir in the vanilla. You'll love the lemon filling and creamy frosting touched with lemon. Top with second layer, rounded side up.

Steps to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
  1. Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray
  2. Whisk in a bowl egg whites, milk, vanilla and almond extract
  3. Whisk flour, sugar, baking powder and salt in another bowl
  4. Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low
  5. Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added
  6. Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting
  7. MAKE LEMON CREAM FILLING
  8. Whip the cream until it holds its shape
  9. In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth
  11. Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color
  12. MAKE LEMON WHIPPED CREAM FROSTING
  13. Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes
  14. Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream
  15. Whip the cream until soft peaks form
  16. Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape
  17. ASSEMBLE CAKE
  18. Place 1 cake layer, bottom up on serving plate
  19. Spread with 1/2 of lemon cream filling
  20. Top with second cake layer, bottom up
  21. Spread with remaining lemon cream filling
  22. Top with last third layer, bottom up
  23. Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing
  25. Garnish with fresh blueberries, strawberrys and sprinkles

Spread whipped cream mixture over side and top of cake. I filled these vanilla cupcakes, with a creamy lemon cream, and topped it with a light whipped cream, I drizzled the top with freeze-dried organic Directions for the Vanilla Cupcake; Make sure your butter, heavy cream or milk, and eggs are at room temp before you start making these cupcakes. The flavor of lemon against cream cheese frosting cannot be beaten. If you like to decorate it with a beautiful bunting, you can make one easil… In a mixing bowl, blend softened butter and lemon sugar until thoroughly combined. Add eggs, one at a time and beat until well mixed, occasionally scraping. · The Best Lemon Whipped Cream Frosting - light and creamy frosting with just the right amount of lemon flavor.

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