Recipe of Quick Vanilla cake with lemon buttercream

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vanilla cake with lemon buttercream. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vanilla cake with lemon buttercream is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Vanilla cake with lemon buttercream is something which I have loved my whole life. They’re fine and they look fantastic.

A great lemon muffin recipe, too. Overview of Ingredients in Lemon Cupcakes. You need simple, everyday ingredients Try my lemon blueberry cake next. It is the same exact recipe, only doubled to make a layer cake.

To get started with this particular recipe, we must prepare a few components. You can cook vanilla cake with lemon buttercream using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla cake with lemon buttercream:

1. Prepare For the cake:
2. Make ready 1 lb (10 oz) flour
3. Make ready 1 lb (10 oz) castor sugar
4. Make ready 1 lb (10 oz) butter
5. Prepare 11 eggs
6. Take 1 tsp vanilla extract
7. Make ready Filling:
8. Get 1/2 lb butter
9. Get 1 lb icing sugar
10. Make ready Lemon extract/ essence

This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. If you love coconut, then this cake is for you. The cake is moist, the lemon curd filling is tart and bright, and the vanilla icing is silky smooth.

Instructions to make Vanilla cake with lemon buttercream:

1. Cake: mix the sugar with the softened butter until creamy and pale (We used dairy free butter in this cake).
2. Next add the eggs and continue to mix until light and fluffy. Don't worry if it curdles, add a little bit of flour. Just stick with it, it will come back together.
3. Then add the sifted flour, you're going to need to do this a little bit at a time or there will be flour everywhere.
4. Once mixed thoroughly so there are no lumps of flour and you have lots of air bubbles
5. Pour gently into a 12in cake tin, we used a square one and spread it gently to the corners using a palette knife.
6. Bake at 140°c for 2 hours in a fan oven, 2 and a half hours in a conventional oven.
7. Filling: mix the butter and the icing sugar in a bowl until very pale and fluffy, this may take several time. (Again we used dairy free butter)
8. Add the lemon flavouring to taste.
9. When the cake is cooked turn it out onto a cooling rack to cool.
10. Once cooled you can cut the cake in half and fill it.

If you love coconut, then this cake is for you. The cake is moist, the lemon curd filling is tart and bright, and the vanilla icing is silky smooth. If you like a thick icing or will be decorating your cake with the swirly piped icing (pictured), make a double batch as this method uses more icing. Purple Cake with refreshing lemon zest and a lavender extract is the cake that you have to try this summer! With vibrant color and amazing flavor, this cake is also I like to cut it into individual mini cakes, that are almost too pretty to eat.

So that is going to wrap it up for this special food vanilla cake with lemon buttercream recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!