Lemon-Vanilla Layer Cake
recipe

Preparation Time: 1 hour 30 minutes
Serving Size: 10 servings
Ingredients:
- Cake Base:
- 200 g butter
- 200 g sugar
- 4 eggs
- 200 g flour
- 1 tsp baking powder
- 100 ml milk
- Juice and zest of 1 lemon
- Lemon Curd:
- 2 eggs
- 100 g sugar
- 100 ml lemon juice
- 50 g butter
- Vanilla Cream:
- 200 ml milk
- 2 tbsp cornstarch
- 100 g sugar
- 1 vanilla bean
- 2 eggs
- Vanilla Buttercream:
- 100 g butter
- 200 g powdered sugar
- 100 ml milk
- 1 tsp vanilla extract
- Soaking:
- 200 ml vanilla milk
- Decoration:
- Whipped cream
- White fondant
Instructions:
1. Prepare the cake base. Cream together the butter and sugar. Add the eggs one by one, mixing well. Incorporate the flour, baking powder, milk, lemon juice, and zest until smooth.
2. Pour the batter into a greased cake pan and bake at 175°C (350°F) for about 25-30 minutes, or until cooked through. Allow to cool.
3. Make the lemon curd. Whisk the eggs and sugar in a bowl. Add the lemon juice and butter. Heat the mixture over low heat, stirring continuously until it thickens. Let it cool.
4. Prepare the vanilla cream. Heat milk and the vanilla bean in a saucepan. In a separate bowl, mix cornstarch and sugar, then add the eggs. Pour in the hot milk mixture and stir. Return to the saucepan and heat until thickened. Allow to cool.
5. Make the vanilla buttercream. Beat the butter and gradually add the powdered sugar. Mix in the milk and vanilla extract until smooth.
6. Slice the cooled cake in half. Soak the layers with vanilla milk. Spread lemon curd on one layer and vanilla buttercream on the other layer.
7. Stack the cake layers on top of each other. Decorate the top layer with whipped cream rosettes and cover the bottom layer with fondant.
8. Let the cake set before serving. Enjoy!
Nutritional Information (per serving):
Calories: 400
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 150mg
Total Carbohydrates: 52g
Dietary Fiber: 1g
Sugars: 30g
Protein: 6g

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