Lemon Wins Every Time
Hello Lemon lovers! well, me too! cause Lemons have a unique way of brightening up our taste buds, and it’s no surprise that they are loved by so many people. Recently I asked my Facebook community “Do you prefer chocolate or lemon?” I was surprised that most of you chose lemon! what got me thinking about what makes lemon flavor so special?
Lemons are loved for their zesty and refreshing flavors, which can instantly make our mood better. Unlike rich chocolate, lemon can make us energized and refreshed. They also bring a sense of nostalgia and comfort, reminding us of happy memories like enjoying a lemon tart with family or a cozy lemon cake on a sunny day. Also, lemons can pair with many flavors like herbs, berries, or even chocolate! making them a versatile favorite. this perfect balance of sweetness and tartness makes lemon a flavor that’s both comforting and bright, adding a touch of brightness to our lives.
The Power of Lemons: Health Benefits Beyond the Zest
We all know that lemons are not just beloved for their refreshing taste, they are also rich in incredible health benefits. Rich in vitamin C, lemons can boost our immune system and help protect against colds and flu, which makes them a powerful antioxidant, helping to reduce inflammation and promote healthy skin who doesn’t want a glow that says, ‘I’ve been eating my lemons!’”. Lemons aid digestion, making them a great addition to our meals, and their natural detoxifying properties can help cleanse our bodies. plus, the bright, zesty aroma of lemons has been shown to improve our mood and reduce stress, which makes them as good for our souls as they are for our bodies.
INGREDIENTS:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
FILLING
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 tablespoon cornstarch
- 6 tablespoons butter
- ¾ cup granulated sugar
- 4 egg yolks, beaten
FROSTING
- 4 cups powdered sugar
- ½ cup butter, softened
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons milk
INSTRUCTIONS:
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them. In a bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs one by one, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture and milk, alternating between them, and mix just until combined.
- Divide the batter evenly between the prepared pans. Bake in the oven for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- For the filling: Combine the lemon zest, lemon juice, and cornstarch in a medium saucepan. Stir in the butter and sugar, then bring to a boil over medium heat, stirring constantly. Continue to boil for 1 minute. In a small bowl, whisk the egg yolks until smooth. Gradually whisk in a small amount of the hot lemon mixture, then pour this egg mixture back into the saucepan, stirring vigorously. Reduce the heat to low and cook, stirring constantly, for 5 minutes or until the filling thickens. Allow it to cool to room temperature, then refrigerate for at least 3 hours.
- To prepare the frosting: In a large bowl, beat together the powdered sugar, butter, lemon juice, and lemon zest until smooth. Add the milk and continue to beat until the frosting is light and fluffy.
- To assemble the cake: Use a serrated knife to slice each cake layer horizontally, creating a total of 4 layers. Place one layer, cut side up, on a serving plate. Spread half of the lemon filling over this layer. Add another layer of cake, and spread ½ cup of frosting on top. Place the third layer on top, spread the remaining lemon filling, and then add the final layer of cake. Frost the top and sides of the cake with the remaining frosting. Chill the cake in the refrigerator until ready to serve.
