Wowie! We are getting ready for Thanksgiving but before we switch to more traditional desserts we indulged on a time honored recipe! Pudge and all the barn pals gave me the high hoof salute for the purely decadent and lemony treat! It was a three stage piece of art and took me and my goat pals hours to make and assemble but it was a true labor of love! We had so much fun making it and even more fun enjoying it!
So here you go! We hope you enjoy making it as much as we did!
Your Cake Batter:
2 ½ cups flour, sifted
2 cups sugar
¾ cups vegetable oil
2 ¼ teaspoon baking powder
⅔ teaspoon baking soda
1 teaspoon pure vanilla extract
2 Tbsp. lemon juice – use fresh squeezed
½ teaspoon salt
4 extra large eggs at room temperature
1 cup buttermilk
Make your Lemon Curd:
3 Tbsp. unsalted butter, softened
½ cup sugar
1 large egg
1 large egg yolk
⅓ cup fresh lemon juice
½ tsp. grated lemon zest
Make the Frosting!
4 oz. cream cheese at room temperature
4 oz. butter, softened
2 cups powdered sugar
a dash of vanilla
a dash of lemon zest (freshly grated)
a dash of lemon juice (to your taste)
For the cake:
Preheat the oven to 350F.
Put the flour, sugar, vegetable oil, baking powder, baking soda, vanilla and salt in a large bowl. Mix on slow for a few seconds or just until the ingredients are blended together then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.
Add 1 egg at a time.
After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.
Add the milk, ½ cup at a time. Continue to mix until the mixture appears smooth.
Bake for 25-28 minutes, or until a toothpick to the center comes out clean.
Lemon Curd directions:
Beat the butter and sugar well. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice.
In a medium saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl.
Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken as it cools.
Cream the cream cheese and butter.
Add the powdered sugar. (Add more until it is to your desired taste.)
Add vanilla, lemon zest and lemon juice.
Assemble your cake by putting the curd between the layers and frosting the top and sides with the frosting to taste.
For added taste you may make some vanilla crumbles to put on the top and sides of the cake.
Vanilla Crumbs to top and side the cake with:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, melted