Lemon Tea Cake with Lemon Curd and Vanilla Buttercream
Makes 1six-inch three-layer cake
Ingredients
Lemon Tea Cake
3 1/2cupsall-purpose flour
3teaspoonbaking powder
1teaspoonsalt
1cupunsalted butter, room temperature
1 3/4cupsgranulated sugar
4egg whites
1large egg
1teaspoonvanilla extract
1cupwhole milk
1/2cupPURE LEAF Lemon Iced Tea
Lemon Curd
2lemons, for the zest
1/2cupgranulated sugar
1/2cupfresh lemon juice
3large eggs, whisked
6tablespoonsunsalted butter, cubed, at room temperature
Pinchof salt
Vanilla Cream Cheese Frosting
8tablespoonscream cheese, at room temperature
1/2cupunsalted butter, at room temperature
2 1/2cupsconfectioners sugar
2tablespoonswhole milk
2teaspoonvanilla extract
Instructions
Lemon Tea Cake
Preheat oven to 350F and prepare three cake pans.
In a small bowl, combine flour, baking powder and salt. Set aside.
Using a mixer, cream butter and sugar on medium speed until light and fluffy. Beat in egg whites and full egg one at a time, until well combined. Mix in vanilla extract.
On low speed, alternate adding flour mixture with the milk and lemon iced tea, beginning and ending with the flour. Mix until just combined.
Evenly distribute batter among the cake pans. Bake for 36 - 38 minutes, or until insert comes out clean.
Lemon Curd
Zest two large lemon. Combine the lemon zest and sugar in a small bowl and using your fingers, rub the zest and sugar together until it becomes aromatic. Set aside.
Whisk the three eggs before tempering.
Prepare a double boiler. In the double boiler, whisk together juice, lemon-sugar, and eggs together until sugar has melted. Stir in butter and continue whisking frequently. Cook the curd in the double boiler until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 10 minutes.
Transfer lemon curd to a bowl and chill.
Vanilla Cream Cheese Frosting
Using an electric mixer, beat the cream cheese and butter together until smooth. With the mixer on low, mix in the remaining ingredients until just combined. Once incorporated, turn up the mixer to medium-high and beat until fluffy. Adjust the sugar and milk until frosting is at desired consistency.