FOOD & WINE
A SWEET TAKE ON LEMON CAKE
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here is no better way to say “welcome home” than with a tempting dessert everyone will love. Easy to make and delicious, this lemon cake from Sweet Jalane’s & Co. is the perfect sweet to serve up as we slowly gather with family again.
Ingredients 2 and 1/2 c cups (354g) sifted cake flour* (spoon & leveled) 2 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (230g) unsalted butter, softened to room temperature 1 and 3/4 cups (350g) granulated sugar 3 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup (240ml) buttermilk, at room temperature 1 heaping Tablespoon lemon zest (about 2 lemons) 1/4 cup (80ml) fresh lemon juice (about 2 lemons) Icing 1 cup (230g) unsalted butter, softened to room temperature 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature* 10 cups (600g) confectioners’ sugar 3 Tablespoons (30ml) fresh lemon juice 3 Tablespoons of whole milk 1 teaspoon pure vanilla extract pinch salt, to taste
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5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!) Prep Time: 30 minutes Cook Time: 25 minutes in round pans; 40 minutes in Bundt pan Total Time: 2 hours Yield: serves 10-12 Sweet Jalane’s & Co. owner entrepreneur Sherronda Daye cooks up tempting delights in South Florida. Visit www.thesweetexchangemiami.com for more yummy desserts.
PHOTO COURTESY OF SWEET JALANE’S & CO.
Directions 1. Preheat oven to 350°F (177°C). Grease cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. 2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside. 3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs one at a time and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick. 4. Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
