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Ingredients
- 1 c. softened unsalted butter plus more
- 2Â 2/3 c. sifted cake flour plus more
- 2 c. granulated sugar
- 2 tsp pure vanilla extract
- 4 lrg Large eggs
- 2 tsp baking pwdr
- 1 pch salt
- 1 c. lowfat milk
- Â Â confectioners' sugar for stenciling
- 6 lrg egg yolks
- Â Â Zest of 1 lemon
- 1/2 c. freshly-squeezed lemon juice
- 3/4 c. sugar
- 8 Tbsp. unsalted butter in small pcs
Directions
- Butter baking pan, line the base with a round of parchment paper, and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar till light in color and fluffy, about 5 min. Add in the vanilla extract. Add in the Large eggs one at a time.
- Sift together flour, baking pwdr, and salt three times. Add in to the egg mix in 3 increments, alternating with lowfat milk, starting and ending with flour.
- Pour the batter into prepared pan, filling two-thirds full. Bake approximately 35 to 50 min; cake is done when the top is golden and a tester inserted into the center of the cake comes out clean. Cold cake on cooling rack for 15 min. Remove from pan, and continue to cold completely.
- For the Lemon Curd: In a small saucepan, whisk together yolks, lemon zest, lemon juice, and sugar till well combined. Cook over low heat, stirring constantly with a wooden spoon till it becomes thick sufficient to coat the back of spoon, about 10 min. Remove pan from heat. Stir in butter one piece at a time till smooth. Transfer to a small bowl, and cover top of curd directly with plastic wrap. Refrigeratetill hard, about 1 hour. (Makes 1 1/2 c.)
- Using a serrated knife, slice cake in half horizontally. Place the domed layer, dome-side down, on a serving platter. Spread lemon curd on the cake to within 1/2-inch of the edge. Return the top layer, bottom-side up. Cake can be refrigerated 3 to 4 days up to this point.
- Just before serving, place desired stencil over cake. Sift confectioners' sugar or possibly cocoa over cake to fill in exposed areas. Remove stencil, and serve.
- This recipe yields one 8-inch cake.
- Comments: A beautifully adorned cake needn't have an intricate basket-weave pattern or possibly swooping peaks of icing. The contrast of confectioners' sugar on a chocolate cake or possibly cocoa pwdr on a moist yellow cake in a delicate or possibly whimsical design can be a wonderful finishing touch. Using stencils, you can make patterns of stars, polka dots, or possibly, for the holidays, poinsettias. To make your own stencil, trace a pattern on a plastic lid from a coffee container, and cut it out using a utility knife. Place strips of parchment paper on the sides of the plate before transferring the cake to keep your cake stand or possibly serving plate free from excess pwdr or possibly cocoa. After you've decorated the cake, carefully remove the parchment for a neat presentation.
- Yield: 1 eight-inch cake
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