By Cheryl Orr

It’s no secret that I love lemons. This sunny yellow fruit always brings a smile with their sense of freshness. Many of my recipes will have a squeeze of lemon juice or a bit of zest to balance the flavor of a savory dish. Their unique brightness adds a hint of acid that cannot always be detected but adds an essential layer of flavor.

Sometimes I like to showcase the lemon itself, and sweets are a natural way to highlight their pungent flavor from cakes and pies to delicate mousses and sorbets. A favorite of mine is a Lemon Cake.
I recently served a large four-layer version of this cake for a crowd at my church, where several requested the recipe. I spread lemon curd in between the layers, which must be made ahead and chilled. You can always substitute with a jar of store-bought lemon curd for ease of preparation. I also don’t like a cloyingly sweet icing, so I often omit one cup of the powdered sugar and thicken the icing with Wondra flour instead. This is actually an old Southern trick and done with traditional red velvet cake icing. Salt is also essential in sweet desserts to balance the flavors. And never use that bottled lemon juice! There’s no substitute for fresh lemons, but be sure to zest the lemons before squeezing.
This week I have included my recipe for Lemon Cake.
Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Lemon Cake

INGREDIENTS 

• 1 cup neutral flavored oil  
• 3 large eggs, room temperature
• 1 1/3 cups buttermilk, room temperature
• 2 tablespoons lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2 cups sugar
• 2 cups AP flour
• 1 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

PREPARATION

1. Preheat the oven to 325 degrees. Prepare two 9-inch cake pans with nonstick cooking
   spray and line the bottoms with rounds of parchment paper, set aside.
2. Whisk together oil, eggs, buttermilk, lemon zest, lemon juice, and extracts in a large
   mixing bowl, set aside. Stir together the sugar, flour, baking powder, baking soda, and
   salt. Fold the dry mixture into the wet mixture until well incorporated.
3. Pour batter evenly into prepared baking pans. Bake for 30-35 minutes, or until sides of
   cake begin to pull away from pans. Cool for 12 minutes and gently invert cakes onto a
   rack to cool completely.
4. To assemble cake, spread cooled and set lemon curd onto first layer. Reserve extra curd
   for another time. Store bought lemon curd can also be used. Add second layer on top
   and spread entire cake with lemon icing.

Lemon Icing

INGREDIENTS 

• 1 cup unsalted butter, room temperature
• 8 ounce cream cheese, room temperature
• 4 to 5 cups powdered sugar
• 1 teaspoon lemon zest
• 1 to tablespoon fresh lemon juice
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2 teaspoons salt

PREPARATION
Cream the butter and cream cheese in the bowl of a stand mixer with a paddle attachment on medium speed. Add the remaining ingredients on low speed until incorporated. Increase mixer speed to medium and mix well. If frosting is too thick add a little cream; if it’s too thin, add more powdered sugar. Once desired consistency and taste is reached beat on medium speed for five minutes.

Lemon Curd

INGREDIENTS

• 6 large egg yolks, room temperature
• 1 cup sugar
• 2 tablespoons lemon zest, packed tightly
• 7 tablespoons lemon juice
• Pinch salt
• 1/2 cup butter, cold, cut into cubes

PREPARATION

1. In a small saucepan whisk together egg yolks and sugar until lighter in color and creamy.
   Gradually whisk in lemon juice and zest.
2. Set the pan over a low simmering water bath and stir constantly with a wooden spoon until mixture thickens and just starts to bubble. When the mixture is thick enough to coat the back of the spoon remove from the water bath. Add the cold, cubed butter, and salt, and stir until melted.
3. Spoon curd into a container and cover the surface with plastic wrap and then a lid. Refrigerate until completely cooled to thicken to proper consistency. Lemon curd will keep in the refrigerated for 1 week or frozen for up to 3 months.

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Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on http://www.edentonepicurean.com