Lemon Triumph Cake
INGREDIENTS
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Recipe by: Willow Bird Baking, compiled from Fine Cooking (lemon curd), Giada DiLaurentis (lemon syrup, adapted), Gina DePalma (Swiss buttercream, adapted), Bon Appétit (lemon mousse), My Kitchen Cafe (homemade cake mix)
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Yields: one 9-inch, two layer cake
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Yellow “Cake Mix” Cake Ingredients:
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2 cups granulated sugar
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1 1/2 cups all-purpose flour
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1 1/2 cups cake flour
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1/2 cup nonfat dry milk powder
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1 tablespoon baking powder
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1 teaspoon salt
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16 tablespoons butter (2 sticks), cut into 1/2-inch pieces and chilled
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1 tablespoon vanilla extract
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1 tablespoons lightly packed finely grated lemon zest
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1-2 teaspoons lemon extract
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strands of lemon peel for garnish
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Lemon Curd Ingredients:
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6 tablespoons unsalted butter, softened at room temperature
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1 cups sugar
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2 large eggs
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2 large egg yolks
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2/3 cup fresh lemon juice
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1 teaspoon grated lemon zest
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Lemon Mousse Ingredients:
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1 recipe lemon curd (above)
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2.5 tablespoons water
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2 teaspoons unflavored gelatin
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3 large egg whites
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3/8 cup sugar
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3/4 cups chilled heavy whipping cream
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Lemon Syrup Ingredients:
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1/2 cup sugar
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1/8 cup water
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1/8 cup lemon juice
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Lemon Swiss Buttercream Ingredients:
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1 cup sugar
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4 large egg whites , at room temperature
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24 tablespoons (3 sticks) unsalted butter, at room temperature
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2 teaspoon vanilla extract
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1 teaspoon lemon extract
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