Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting
Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting

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In a mixing bowl, cream butter and sugar until creamy. Add eggs, one at a time, mixing after each addition. Add yogurt and vanilla; mix until blended.

Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook vanilla layer cake with lemon cream filling and lemon whipped cream frosting using 25 ingredients and 28 steps. Here is how you cook that.

The ingredients needed to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
  1. Take FOR WHITE CAKE
  2. Take 1 cup milk, warmed to room temperature
  3. Get 6 large egg whites , at room temperature
  4. Take 1 teaspoon vanilla extract
  5. Take 1/4 teaspoon almond extract
  6. Take 1 3/4 cup granulated sugar
  7. Make ready 2 1/4 cups cake flour, no subsitute
  8. Make ready 4 teaspoons baking powder
  9. Take 1 teaspoon salt
  10. Make ready 6 ounces unsalted butter (1 1/2 sticks ) at room temperature
  11. Make ready FOR LEMON CREAM FILLING
  12. Prepare 8 ounces mascarpone cheese, at room temperature
  13. Get 1 cup cold heavy whipping cream
  14. Prepare 1/3 cup lemon curd, homemade or store bought
  15. Prepare 2 teaspoons fresh grated lemon zest
  16. Take 1 teaspoon vanilla extract
  17. Prepare 1 cup confectioner's sugar
  18. Get FOR LEMON WHIPPED CREAM FROSTING
  19. Prepare 2 tablespoon cold water
  20. Get 1 1/2 teaspoon unflavored gelatin
  21. Take 1 1/2 cup cold heavy whipping cream
  22. Prepare 1/3 cup confectioner's sugar
  23. Prepare 1 tablespoon fresh lemon juice
  24. Get 1 teaspoon fresh grated lemon zest
  25. Get 1/2 teaspoon vanilla extract

A four layer cake, filled with lemon curd and covered with lemon frosting. Beat in the eggs one at a time, then stir in the vanilla. You'll love the lemon filling and creamy frosting touched with lemon. Top with second layer, rounded side up.

Instructions to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
  1. Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray
  2. Whisk in a bowl egg whites, milk, vanilla and almond extract
  3. Whisk flour, sugar, baking powder and salt in another bowl
  4. Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low
  5. Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added
  6. Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting
  7. MAKE LEMON CREAM FILLING
  8. Whip the cream until it holds its shape
  9. In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth
  11. Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color
  12. MAKE LEMON WHIPPED CREAM FROSTING
  13. Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes
  14. Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream
  15. Whip the cream until soft peaks form
  16. Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape
  17. ASSEMBLE CAKE
  18. Place 1 cake layer, bottom up on serving plate
  19. Spread with 1/2 of lemon cream filling
  20. Top with second cake layer, bottom up
  21. Spread with remaining lemon cream filling
  22. Top with last third layer, bottom up
  23. Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing
  25. Garnish with fresh blueberries, strawberrys and sprinkles

Spread whipped cream mixture over side and top of cake. I filled these vanilla cupcakes, with a creamy lemon cream, and topped it with a light whipped cream, I drizzled the top with freeze-dried organic Directions for the Vanilla Cupcake; Make sure your butter, heavy cream or milk, and eggs are at room temp before you start making these cupcakes. The flavor of lemon against cream cheese frosting cannot be beaten. If you like to decorate it with a beautiful bunting, you can make one easil… In a mixing bowl, blend softened butter and lemon sugar until thoroughly combined. Add eggs, one at a time and beat until well mixed, occasionally scraping. · The Best Lemon Whipped Cream Frosting - light and creamy frosting with just the right amount of lemon flavor.

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