Ingrédients pour Lemon Layer Cake With Pineapple Filling
- ½ cup sour cream
- Baking Soda
- Cake Flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup (½ stick) unsalted butter
- ½ cup powdered sugar
- Eggs
- Fresh Orange Juice
- Fresh Lemon Juice
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- Fresh Pineapple
- 2 tablespoons cornstarch
- 2 cups heavy cream
- Sweetened Flaked Coconut
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Comment préparer Lemon Layer Cake With Pineapple Filling
- **Preheat & Prep Pans:** Preheat oven to 350°F (175°C). Grease and flour three 8-inch diameter cake pans. Line the bottoms with parchment paper rounds.
- **Activate Sour Cream:** In a medium bowl, combine ½ cup sour cream and ½ teaspoon baking soda. Let stand for 10 minutes.
- **Dry Ingredients:** In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
- **Cream Butter & Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar for 8 minutes until light and fluffy.
- **Add Yolks & Wet Ingredients:** Beat in 4 large egg yolks, one at a time, mixing well after each addition. Stir in ¾ cup lemon juice, 2 tablespoons lemon zest, and the sour cream mixture.
- **Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined.
- **Fold in Egg Whites:** In a clean bowl, beat 4 large egg whites to soft peaks. Gently fold one-fourth of the egg whites into the batter to lighten it, then fold in the remaining whites.
- **Bake the Layers:** Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool Cakes:** Let the cakes cool in the pans for 5 minutes before running a knife around the edges and inverting them onto a wire rack to cool completely.
- **Make the Syrup:** In a small saucepan, combine ½ cup granulated sugar and ¼ cup lemon juice. Stir over low heat until the sugar dissolves. Bring to a boil and simmer for 1 minute. Brush the syrup over the cooled cake layers.
- **Prepare Pineapple Filling:** In a medium saucepan, combine 2 cups crushed pineapple (drained), 2 tablespoons cornstarch, ¼ cup (½ stick) unsalted butter, ½ cup granulated sugar, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 10 minutes). Cool completely, cover, and refrigerate until well chilled.
- **Make Lemon Whipped Cream Frosting:** In a food processor, mince 1 tablespoon lemon zest with ½ cup powdered sugar. In a large bowl, beat 2 cups heavy cream to soft peaks. Gradually add the zest-sugar mixture and continue beating until stiff peaks form.
- **Assemble the Cake:** Place one cake layer, syrup-side up, on a serving plate. Spread half of the chilled pineapple filling over the layer. Frost with ½ cup of the lemon whipped cream frosting. Repeat with the remaining cake layers and filling.
- **Frost & Decorate:** Frost the top and sides of the cake with the remaining frosting. Press sweetened shredded coconut onto the sides of the cake for decoration (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
208g
Fat
133g
Carbs
25g
