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Fresh Cake For Spring

Thu, April 20, 2017

Spring is here, the air is crisp and our taste buds have been craving something light and fresh {or we just have a major sweet tooth lately!}. We stumbled across this delicious spring cake from Apollinas and had to try it. Her cakes often look intimidating to make, but they are always so delicious so it is well worth the effort! One of our favorite things about them is she often finds inspiration for her cakes from different fashion designers - so creative! She calls this cake Stella, based on a dress by Stella McCartney {you can see her inspirationhere}.

There are three parts to preparing this cake: the cake itself, the lemon curd filling, and the icing. This cake has many steps, but is worth each one. Here’s what you’ll need and her recipe:

Lemon Cake

2 sticks unsalted butter

2 1/2 cups all-purpose flour

zest of two oranges, grated

zest of two lemons, grated

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sugar

2 teaspoons pure vanilla extract

3 eggs

1 cup whole milk

3 Lemons, sliced

fresh mint

  1. Heat oven to 350°F.
  2. Butter four 8 inch round cake pans
  3. Whisk the baking powder, flour, salt and baking soda in a bowl and set aside
  4. Beat the butter and sugar until fluffed
  5. Mix in the lemon and orange zest
  6. Beat in the eggs one at a time, followed by the vanilla
  7. Reduce the speed of your mixer to low. Add the flour mixture in three parts, alternating with the milk {begin and end with the flour} Mix until combined.
  8. Divide the batter equally between pans.
  9. Bake 25 to 30 minutes or until a toothpick comes out clean from the center.
  10. Cool cakes for 15 minutes in their pans before turning them onto racks to cool completely.

Lemon Curd Filling {SO worth it! If you are pressed for time skip this step and use the icing as filling!}

4 eggs

1 cup sugar

1 tablespoon lemon zest, grated

1/2 cup fresh lemon juice

Pinch of salt

1 stick unsalted butter

  1. Whisk together the sugar, eggs, salt, lemon zest and juice followed by the butter {Tip: make sure you are using a heatproof bowl}
  2. Set the bowl over a saucepan of simmering water {not in} whisk constantly, until the mixture has thickened {this will take 15 to 20 minutes, continue to whisk until your mixture looks the consistency of mayonnaise}
  3. Once thick, pour mixture through a fine-mesh sieve into a medium bowl.
  4. Place a piece of wax or parchment paper directly on the surface of the lemon curd.
  5. Refrigerate until completely cool {at least 2 hours and up to 2 days}
  6. Spread lemon curd on top of cooled cake. Repeat with each cake layer, adding one on top of the other
  7. Place cake in refrigerator for lemon curd to set

Fresh Lemon Orange Frosting

4 sticks unsalted butter

2 tablespoons lemon zest, grated

2 tablespoons juice of an orange

3 3/4 cups confectioners’ sugar, sifted

pinch salt

  1. Beat the butter and lemon zest on high for three to five minutes or until fluffy.
  2. Reduce mixer speed to low and add orange juice.
  3. Gradually add in the sugar and salt, beat until smooth.
  4. Ice the cake!
  5. Slice lemons and drape them across the cake. Get creative! Use as many or as little as you like.
  6. Add mint for a beautiful garnish and a twist.


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