Tuesday, June 23, 2009

Lemon cake with Buttercream Icing

Once again I had an abundance of lemons. I decided to make a lemon layer cake with a new buttercream icing recipe that I've wanted to try. The buttercream recipe was from my new Amy's Bread cookbook. The secret ingredient in the icing is "poured fondant". I purchased the container of Ateco powder mix for making the poured fondant. The recipe on the back of the container is specifically for petit fours. The Ateco container cost me about $8.00 and it sure did not result in a lot of poured fondant!!! It was a lot of money for a little amount. I will probably get about 3 batches of buttercream out of it. I followed the icing recipe exactly and it really did not taste that much different than regular buttercream icing (American buttercream). But don't get me wrong, it's absolutely delicious icing. It might be a tad bit smoother than regular buttercream but not worth purchasing an $8.00 container of poured fondant for. The lemon cake recipe is from Joy Of Baking online. It is a "good" recipe for lemon cake but not excellent. Not very lemony.

Lemon Frosted Lemon Cake Recipe

1 cup

(226 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

4 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon

2 cups (280 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) fresh lemon juice

Buttercream Icing

adapted from The Sweet Side of Amy's Bread


  • Confectioner’s sugar 7½ cups
  • Unsalted butter, slightly softened 1⅓ cups
  • Poured fondant generous ⅓ cup
  • Milk, whole ¼ cup
  • Vanilla extract 1 tablespoon + ¼ teaspoon
  • Kosher salt ⅛ teaspoon
  • Red food coloring 1 to 2 drops
  1. In a mixing bowl, using an electric mixer with the paddle attachment, beat 600 g/21 oz./5½ cups of the confectioner’s sugar, the butter, fondant, milk, vanilla, and salt in the bowl until they are smooth and creamy, 2 to 3 minutes; start out at low speed and increase the speed to medium when the powdery sugar has been moistened. Gradually add the remaining sugar 1 cup at a time until the frosting is of good spreading consistency, scraping the sides and bottom of the bowl often. You may not need to use all of the sugar. The frosting should be stiff enough to hold its shape but not so stiff that you’ll be unable to spread it easily on the cake. Add 1 or 2 small drops of red food coloring and continue beating the frosting on medium-low speed until you have a uniform pale pink color. This frosting is heavy but it should still have a fluffy quality.
  2. The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days. You may have to stir it briskly to re-fluff it if it’s been sitting for a long time.


Joyce said...

Heidi thanks for noting about the icing. I was thinking of buying Ateco but had second thoughts about it. You saved me some $
I posted back in the Spring the lemon cake recipe from cooking light and while it was good and does cut a tiny bit on calories etc. I thought it was a tad bit heavier then what I expected. Everyone at my ck lt group enjoyed it and took the recipe and some have since made it and had good reviews so you may want to give it a try. If you find a very light lemon layer let me know in the future.

♥Rosie♥ said...

Lemon cakes are alsways a favourite in my household and this one of yours looks fluffy and light and just down right scrummy!!