I actually made this cake for Mother’s Day.
Brian asked me, “Is it a surprise cake?”
I told him, “Not really, other than Mom will be surprised I made it!”
Lemons are good for Mother’s Day, I think. Fresh, tart, tangy, unexpected, and utterly loved. Just like moms.
I tried a new idea for the frosting on this luscious layered lemon cake. I decided to sweeten it with powdered lemon gelatin (Jell-O). I think the taste is fantastic. I’ve used this trick for whipped cream (Cool Whip) frosting before, but never with cream cheese buttercream. Again, fantastic taste – it’s just that the texture became a little tough to spread. With the gelatin addition to the “whipping,” things became a little gummy, almost like taffy.
However, once I eventually captured the “spread” method, things turned out marvelously, just like Mother! 💛
Lemon Pudding Cake
Lemon Pudding Cake
8 Tbs. butter, room temperature + for the pans
3 cups all purpose flour
1 Tbs. baking powder
1/2 tsp. sea salt
1 1/4 cups sugar
4 large eggs, room temperature
1 Tbs. vanilla extract
juice and zest of 1 fresh lemon
1/2 cup heavy cream
Preheat the oven to 350 degrees.
Butter three 6-inch-round cake pans and line the bottoms with parchment paper.
Whisk 3 cups flour, baking powder, and sea salt in a bowl until combined. Beat butter and sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Beat in the flour mixture in 3 batches, alternating with the lemon juice and zest and cream, until smooth.
Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Lemon Cream Cheese Pudding Buttercream Frosting:
8 Tbs. butter, room temperature (1 stick)
2 cups cream cheese, room temperature
2 pkg lemon gelatin
1 cup powdered sugar
1 tsp. vanilla extract
Using a stand mixer or high powered hand mixer, whip together all ingredients until smooth and creamy.
Slather over the first layer of lemon cake. Top with the second and repeat. Then the third, and repeat. Then spread the frosting all around the top and sides, smoothing as preferred.
Decorate with sprinkles and candles, if desired.
