This is a recipe from Macaroni Grill. I had to make this cake after I tried it. My sweet server told me the ingredients, my job was to figure out the measurements and the recipe go duplicate it. There are a couple of steps to this recipe but it is guaranteed to please.
Ingredients for cake:
3 cups flour less 6 Tablespoons
6 Tablespoons Cornstarch
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs, extra large room temperature
1 egg white, room temperature
1 1/2 cups sugar
2 1/2 teaspoons (or 3 for bolder lemon taste) lemon extract
3/4 vegetable oil
1 cup buttermilk
Preheat oven to 350 degrees. Butter or prepare a 13 x 9 pan and set aside.
Whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.
In a mixing bowl, beat eggs and egg white. Add the sugar and combine. Mix for 3 minutes. Add lemon extract and vegetable oil and combine. Alternate flour mixture with buttermilk ending with flour.
Pour batter into prepared pan. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool completely and prepare simple syrup.
1 1/2 cups water
1 1/2 cups sugar
Simmer in pan until sugar is dissolved. This can be made in advance. Poke holes in cake, I used a straw. Pour simple syrup evenly over cake.
Poke holes in cake and evenly pour simple syrup over cake. Allow simple syrup to soak in cake before brushing on the lemon curd.
Lemon Curd Ingredients
1 stick of butter
1 Tablespoon lemon zest
1/2 cup fresh lemon juice, about 4 lemons
1 cup of sugar
Strain zest from lemon curd.
Brush a thin layer of lemon curd on cake before frosting with Lemon Whip Cream Frosting.
Place all ingredients in a saucepan. Over medium low heat, whisk ingredients together. Whisk frequently to prevent scorching. The lemon curd should have a smooth consistency, not thick. Strain lemon curd to remove zest. This lemon curd is smooth and so tasty. Cool lemon curd. Using a pastry brush, spread a thin layer of lemon curd over the cake that has soaked up the simple syrup. Save remaining lemon curd for frosting. Leftovers can be used on scones or biscuits.
Lemon Whip Cream Frosting:
1 pint of heavy whipping cream
1 8 ounce package cream cheese
1/2 – 1 cup powdered sugar
3 or more heaping Tablespoons lemon curd*
Plain whip cream for garnish, optional
Caramel drizzle on plate, optional
Chill mixing bowl and attachment(s) in refrigerator for a minimum of 30 minutes. Beat cream cheese until smooth. Your cream cheese needs to be cold, not room temperature. Add heavy cream and mix on low, increasing speed of the mixer. Add in 1/2 cup sugar and lemon curd. Taste it to see if you want it sweeter and more lemony*. The cake at the restaurant had a subtle lemon flavor, not overpowering. You make taste however you desire. Frost over cooled cake. Refrigerate cake.