Ingredients for Lemon Cake Doberge
- Cake Flour
- 3 teaspoons baking powder
- Fine Sea Salt
- Sweet Butter
- Shortening
- White Sugar
- Pure Vanilla Extract
- 1 teaspoon lemon extract
- Egg Yolks
- Milk
- Fresh Lemon Juice
- Egg Whites
- Cornstarch
- 3 cups all-purpose flour
- Cold Water
- Lemon Peel
- Cream Cheese
- Icing Sugar
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How to Make Lemon Cake Doberge
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the lemon curd filling (see separate recipe or use store-bought).
- Once the cakes are completely cool, level the tops of each layer if necessary.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of lemon curd over the top.
- Repeat with the remaining cake layers and lemon curd, ending with a cake layer on top.
- Frost the entire cake with the lemon buttercream frosting (see separate recipe or use store-bought).
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
228g
Fat
40g
Carbs
25g
