Don’t fret my lovelies, I’m back! I’m sure you were all desperately worried about where I disappeared to for the weekend. As if my posts are the highlight of your weekend … how inconsiderate of me. But don’t worry, I come bearing delish baked goods.
After the anxiety-risen
week month I’ve been lucky enough to experience, I decided to unplug for the weekend. A weekend to take in the beautiful weather, enjoy overdue family time, and to relax. All necessary elements to regain my sanity. Oh and baking. Baking is always needed to keep sane. That’s where this little beauty starring you in the eye comes into play.
-2 1/2 cups cake flour, not self rising
-2 teaspoons baking powder
-1 teaspoon salt
-1 cup unsalted butter, softened
-2 cups sugar
-5 large eggs, separated
-2 teaspoons grated lemon zest
-3 tablespoons fresh lemon juice
-2 teaspoons vanilla extract
-1 cup sour cream
-1 cup sugar
-3 tablespoons cornstarch
-1/4 teaspoon salt
-3/4 cup water
-2 large egg yolks
-1/2 cup fresh lemon juice
-2 tablespoons unsalted butter
-3 large egg whites
-3/4 cup sugar
-3 tablespoons water
-1/4 teaspoon cream of tartar
-1/4 teaspoon vanilla extract
-1/4 teaspoon almond extract
-1 1/2 cups sweetened flaked coconut
Cake: Heat oven to 350˚F. Coat 2 (9×2-inch) round cake pans with baking spray. In a bowl, mix flour, baking powder, and salt. In a bowl of an electric mixer, at medium-high speed, beat butter until creamy. Add sugar; beat 5 minutes until light and fluffy. Beat in yolks, one at a time. Beat in lemon zest and juice and vanilla. On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.
In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form. Fold into batter; spread in prepared pans. Bake 32 to 34 minutes. Let cakes cool in pans on wire rack 10 minutes; turn cakes out. Cool completely.
Lemon Filling: In a saucepan, whisk sugar, cornstarch, and salt. Whisk in water, yolks, and lemon juice. Bring to a boil over medium heat; boil 1 minute. Remove from heat; whisk in butter until melted and smooth. Cover surface directly with plastic wrap; let cool to room temperature. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.
Fluffy Frosting: In a heat-proof bowl, mix all ingredients except extracts and coconut. Using a handheld electric mixer, beat 1 minute. Place bowl over a pot of simmering water, making sure bowl doesn’t touch water. On high speed, beat until stiff, shiny peaks form, 7 minutes. Remove bowl from heat; add extracts. Beat 5 minutes, or until frosting is cool. Frost cake. Sprinkle with coconut.
If you’re having a rough week, make this cake. It comes with instant joy. Whether you find joy in devouring the cake in it’s entirety or just find bliss in the actual art of baking, you need this cake in your life.