Because of my apparent love for cooking, it can’t be too surprising to you that I love watching the Food Network. Of all the Food Network stars, my absolute favorite has to be sweet, little Ms. Paula Deen.
Many of her recipes are derived from classical southern dishes (always my favorite) and she’s not afraid to add in a little butter to just about everything! Now, although the added butter may scare your scale a little bit, we all know everything tastes better with butter.
This traditional lemon cake recipe is from Paula’s kitchen and is so clean and fresh. I absolutely love the taste and with a small scoop of homemade vanilla ice cream I am good to go! Don’t take my word for it though; try out Paula’s delicious lemon cake recipe for yourself!
Ingredients:
Cake:
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Lemon wedge, for garnish
- Mint sprig, for garnish
Frosting:
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
Filling:
- 8 egg yolks
- 1 1/2 cups sugar
- 1/4 cup (1/2 stick) butter
- 3 lemons, zest grated and juiced
Directions:
* Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To make the cake:
1. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition.
2. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans.
3. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
4. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
To make the frosting:
1. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler.
Beat with a handheld electric mixer for 1 minute.
2. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.
3. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
To make the filling:
1. Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water.
2. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow cooling.
To assemble:
1. Add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs.
2. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting.
3. Garnish with a lemon wedge and a sprig of mint. Enjoy!
Paula always did know how to make a mean lemon cake and this recipe is nothing of an exception. I love this recipe and I think I will probably always take it out when it’s time for that tasty summer cake. What a fantastic treat… and it’s all thanks to Paula Deen’s lemon cake recipe!