This recipe is an extension of DEW’s post RE: Bake Sale for No Kid Hungry.
Get your Bake Sale for No Kid Hungry started with this sumptuous cake, courtesy of The Brown Betty Cookbook: Modern Vintage Desserts and Stories from Philadelphia’s Best Bakery with a few Baker’s Note’s from Jennifer Gutmaker Morgan.
(serves 20 people)
- Nonstick cooking spray with flour (*Jen’s note: Pam Baking spray is what I prefer)
- 4-½ cups all-purpose flour (*Jen’s note: I used White Lily soft wheat flour and converted it to all-purpose measurements because I prefer the texture of this brand)
- 1 teaspoon regular salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 3 sticks (1 ½ cups) unsalted butter at room temperature
- 3 cups superfine sugar (*Jen’s note: I didn’t have caster sugar in my pantry, so I took granulated sugar and ground it in the food processor for about 2 minutes. It’s a more cost effective method too, as you can buy granulated sugar in bulk).
- 8 large eggs, at room temperature (*Jen’s note: you can quickly bring eggs to room temp by placing them in a large bowl filled with hot water for about 10 minutes)
- 1-½ teaspoons pure vanilla extract (*Jen’s note: I like the Nielson-Massey brand)
- 1-½ teaspoons fresh lemon juice
- 1-½ teaspoon pure lemon extract
- 1-¼ cups buttermilk
- 1 recipe Lemon Buttercream frosting (*Jen’s note: I skipped this and used a friend’s vanilla buttercream recipe instead, although I added some lemon extract)
1. Preheat the oven to 350º F. Coat a 10-inch angel food cake pan with nonstick cooking spray (*Jen’s note: I substituted three 9-inch round cake pans to make a layer cake).
2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy and then add the sugar on low speed until smooth, scraping the bowl as necessary, about 2 minutes. Add the eggs, one at a time, beating until blended and scraping the bowl occasionally. Beat in the vanilla extract, lemon juice, and lemon extract.
4. Reduce the mixer speed to low and alternately add the flour mixture, 1 cup at a time, and buttermilk, ¼ cup at a time, to the butter mixture, mixing until well incorporated.
5. Spread the batter into the prepared pan(s) and bake until golden brown on top and a wooden pick inserted near the center comes out clean, 60 minutes. Let the cake cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool completely (*Jen’s note, I used three 9-inch cake pans lined with a parchment circle and nonstick spray with flour. I baked the cakes in a convection oven and reduced the baking time by about 10 minutes).
6. To frost the cake, turn it bottom-side up onto a cake plate. Using an offset spatula spread the frosting all over the cake (*Jen’s note: I opted to tort the cake to make a multi-layer cake. I sliced each of the three individual cakes in half to make six layers. I alternated filling each layer with lemon curd, lemon-vanilla buttercream, and raspberry preserves. In the interest of time, I used Trader Joe’s brand lemon curd for the filling, which tastes fairly close to my homemade lemon curd using the Barefoot Contessa recipe).
Tip: The cake does not have a strong lemon flavor, so if you prefer a more tart/lemony cake, you can either increase the amount of lemon extract used in the batter, or you can frost the cake with a lemon flavored frosting.