Lemon Cake

Step 1

Preheat the oven to 350F. Grease and flour two 8 inch round cake pans and set aside.

Step 2

In a bowl of a stand mixer, use the whisk attachment to cream the shortening and sugar together.

Step 3

Add extracts and zest then mix to combine. Add eggs one at a time until completely mixed in, scraping the sides as needed.

Step 4

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.

Step 5

Add the flour mixture to the stand mixer in thirds, adding also the buttermilk in two portions between each 1/3 of flour mixture. Start and end with the addition of flour. Again, scrape the sides of the bowl as needed.

Step 6

Pour into prepared cake pans. Bake at 350F for 45 minutes. Tops will become browned and center should not wiggle.

Step 7

Remove from the oven and allow to cool for 10 minutes before removing the cakes from the pans. Cool completely at room temperature on wire cooling racks.

Step 8

While the cakes are cooling, cream the butter and half of the powdered sugar in a stand mixer with the paddle attachment.

Step 9

Add the remaining ingredients, starting with 1/4 cup of cream or milk and adding 1 Tablespoon at a time until the desired consistency is met. Should be easily spreadable but not the consistency of whipped cream.

Step 10

For the candied lemons, add the sugar and water to a small sauce pot. Bring to a boil and add slices of lemon.

Step 11

Simmer for about 5 to 10 minutes. Remove the lemon slices and set on a piece of parchment paper until you’re ready to decorate the cake. Set the remaining lemon syrup aside and allow it to cool.

Step 12

Once the cakes are cooled to at least room temperature, trim them as needed. TIP - Making the candied lemons also creates a lemon syrup. Optionally use this syrup to spread on the cake before topping with buttercream, this will help reduce the amount of crumbs that will get into the frosting.

Step 13

Lay one cake flat, top with frosting, then add the second layer of cake. Frost the top and sides of the cake with an icing spatula until completely covered. Add candied lemon slices and any additional toppings desired.