On our little team here at MFCH we are very fortunate to have some extremely talented girls, including a young lady from Texas who has a passion for patisserie! When she’s not answering your enquiries about tours, or helping out with the magazine, Molly also runs her own patisserie classes in Versailles, and she’ll be announcing the schedule for the new season very soon.
Today Molly is sharing with us a recipe for one of the prettiest cakes I’ve seen. We hope you love it and we’d love you to tell us if you make it and how it turns out ! Over to Molly …
With spring just around the corner, I’ve been inspired to bring a bit more of bright florals into my new apartment in bouquets with tulips and daffodils, but also on cakes! This citrus cake is made with lemon cake, lemon curd, and covered in a simple vanilla buttercream to let the decoration and the flavors shine.
If you are making this for a garden party and have lots to do to prepare, bake the cake slices several days in advance. Wrap tightly in plastic wrap, and for an extra barrier, place each in a freezer proof plastic bag before sliding into the freezer. When you’re ready to decorate, take them out of the refrigerator and set on your countertop a couple of hours in advance to thaw completely, but slowly.
The flowers are carefully picked from either those growing organically on my balcony or after speaking with my local florist. I also dried slices of lemon to cover the top as another fun pop and hint to what is inside. Everything is edible, but it is more for decoration than flavor.
To make oven-dried lemon slices:
Thinly slice a lemon using a serrated knife. Place the slices on a parchment lined baking sheet and bake for 2-3 hours or until dry to the touch at 200F/90C. Note: These are great to make tea as well!
Citrus CakePrint This
- For the cake:
- 400g (3 1/4 cup) all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 335g (3 sticks) unsalted butter
- 430g (2 cups) granulated sugar
- zest of one lemon
- 1/4 -1/2 tsp lemon extract (or to taste)
- 235ml (1 cup) whole milk
- 8 egg whites
- 55g (1/4 cup) granulated sugar
- Lemon Curd (store bought or homemade)
- For the Icing:
- 250g (15 tbls) unsalted butter at room temperature
- 650g (5 cups) powdered/confectioners/icing sugar
- 4 tbls whole milk
- 1 tbls vanilla extract
Start by making your favorite lemon curd. I love Sharon’s recipe here. Chill completely so it is set when you are ready to use it.
Preheat the oven to 350F/175C and butter and flour two 8″ (20cm) cake rounds.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Place the butter, sugar (430g), and lemon zest in an electric mixer and beat with the paddle attachment until light and fluffy, about 5 minutes. Add the lemon extract and then alternate adding the dry ingredients and milk while mixing on low speed.
Whip the egg whites separately, adding the 55g of sugar slowly when it reaches soft peak. Beat until stiff then fold into the batter.
Divide evenly between the two cake pans and bake for about 30 minutes, or until the cake springs bake to touch.
Allow the cakes to cool completely.
To make the icing, use the whisk attachment and whip the room temperature butter until the texture is soft, almost like mayo. Slowly start adding the powdered sugar on low speed, taking your time.
Then add in the milk and vanilla. Adjust by adding a little bit more or less milk to get the desired texture.
Assemble the cake by piping a circle of icing around the top of the first layer to create a dam. Fill with lemon curd and then place the second cake layer on top. Do a crumb coat, by putting a thin layer of icing along the sides to trap in the crumbs.
Chill, then do a final coat of icing.
Decorate with fresh herbs, edible flowers, and dried lemon slices.
Chill the cake if you will not serve it for several hours. When ready to eat, make sure to take it out in advance so the cake comes to room temperature.
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