LEMON CAKE WITH LEMON BAVARIAN CREAM

This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream! It’s a wonderful mix of textures and layers and such a fun way to enjoy lemon cake!

So two big things are happening in our house this week. First, my blog turns 6 on Wednesday! It’s crazy to think that I’ve been sharing recipes and bits of life here for that long. If you’ve been hanging around since the beginning (thank you!), then you know things have come a long way since those first posts and photos, ha! I’ve gone back and updated photos on a couple posts, but for the most part, they are the originals.

And although the photos may not be great, I still make this for breakfast every year for my birthday, these potatoes every year for Thanksgiving and Christmas and this trifle (or these cookies) whenever I want a quick and easy dessert. Not to mention that I’m still pretty proud of this cake, even though I don’t make cakes like that these days. Oh, and these pancakes – they make regular appearances. Some of those original recipes really are my faves!

INGREDIENTS:
LEMON CURD

• 1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
• 2 tsp finely grated lemon zest
• 1/3 cup (69g) sugar
• 4 egg yolks
• 2 tbsp (28g) salted butter

LEMON BAVARIAN CREAM

• 1 1/2 tsp powdered gelatin
• 4 1/2 tbsp (68ml) lemon juice
• 3 egg yolks
• 1 3/4 cup (420ml) heavy whipping cream, divided
• 3 tbsp (26g) sugar
• 3/4 tsp vanilla extract
• 1 tbsp lemon zest
• 1/2 cup (58g) powdered sugar

LEMON CAKE

• 3 cups (390g) all-purpose flour
• 1/4 tsp baking soda
• 2 3/4 tsp baking powder
• 1 tsp salt
• 1 1/2 cups (336g) unsalted butter, room temperature
• 2 cups (414g) sugar
• 4 egg whites
• 1 1/2 tsp vanilla extract
• 1 1/4 cups (300ml) milk
• 1/4 cup lemon juice
• 2 tbsp lemon zest

LEMON BUTTERCREAM

• 2 1/4 cups (g) unsalted butter, room temperature
• 9 1/2 cups (1093g) powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tsp lemon zest
• 2-3 tbsp lemon juice
• Yellow gel icing color

DIRECTIONS:
TO MAKE THE LEMON CURD:

1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees, or coats the back of a spoon.
2. ......................................

for full recipes please see : www.lifeloveandsugar.com

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