Lemon Drop Cake

Name: Lemon Drop Cake
Yield: Yield: 1 (8-Inch) Cake
Cuisine: United States
Ingredients: 1 tablespoon baking powder; ¾ cup all-purpose flour; 2½ cups cake flour; 1 large egg; Grated zest of one lemon; 1 tablespoon pure vanilla extract; 1¾ cup sugar; ½ cup vegetable shortening, at room temperature; ½ cup (1 stick) unsalted butter, softened; ¾ teaspoon salt; 1 teaspoon baking soda; 8 mini lemon candies; ½ cup lemon curd; ¾ cup fresh lemon juice (from about 6 lemons); Grated zest of 2 lemons; 2 large eggs; 7 large egg yolks; 1½ cups ice cold water; 3 large egg whites, at room temperature; ¼ teaspoon cream of tartar; ¾ cup fresh lemon juice (from about 6 lemons); 1½ cups milk; ⅓ cup heavy cream; 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces; 1 teaspoon pure vanilla extract; ¾ cup sugar; 4 tablespoons (½ stick) butter, at room temperature; 1½ cups sugar; ⅓ cup all-purpose flour

Preparation info

Yield:
1
( 8 Inch ) Cake

Difficulty
Medium

Appears in

Baked

By Matt Lewis and Renato Poliafito

Published 2008

About

Our Lemon Drop Cake is like Summer Sunshine on a Plate. The cake itself is light and fluffy, and the fresh lemon curd filling adds a delicate tartness. To finish the cake, we frost it with a lemon-scented vanilla buttercream and decorate it with its candy namesake. Make this cake for a springtime tea party or for anyone who loves a tart yet sweet dessert.

Ingredients

Americas
United States
Dessert
Summer
Cake
Vegetarian

Ingredients

Method