Go all out for Christmas. This cake combines the warmth of wintry gingerbread with a lemony frosting that tastes like sunshine. When I made this for my family, my nieces and nephews went crazy over it. It was the best gift I could’ve given them.
Make ahead: The cake layers keep at room temperature tightly wrapped for up to 2 days. The lemon curd can be refrigerated for up to 2 days. The assembled cake can be refrigerated for up to 1 day.
1. Make the cake. Preheat the oven to 375°F. Butter three 8-inch round cake pans, line with parchment paper, and butter the parchment.
2. Sift the flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves into the bowl of an electric mixer fitted with the paddle attachment. In a medium bowl, whisk the eggs, egg yolks, molasses, and vanilla. In a small bowl, stir together the hot water and buttermilk.
3. Mix the dry ingredients on low speed until well blended. Add the 4 tablespoons butter and the oil and continue mixing on low until the mixture resembles fine crumbs. With the machine running, add the egg mixture and beat just until incorporated, then add the buttermilk mixture in a steady stream. Scrape down the bottom and sides of the bowl and mix again just until evenly combined. Divide the batter evenly among the three prepared pans.
4. Bake until a cake tester comes out clean, 20 to 25 minutes. When you lightly touch the top of the cake, it should feel a little bouncy but still show the indentation of your finger. Let cool in the pans on wire racks for 10 minutes. Unmold the cakes and place top side up on the racks. Let cool completely.
5. Make the lemon frosting. Whisk the lemon zest and juice, granulated sugar, egg yolks, and 6 tablespoons of the butter in a medium saucepan over medium-high heat until bubbles begin to form around the edges of the pan, about 3 minutes. Reduce the heat to medium-low and stir continuously with a spatula until thick enough to coat the spatula, about 10 minutes. Strain through a fine-mesh sieve into a large bowl.
6. Stir in the remaining 4 tablespoons butter, 1 tablespoon at a time, letting each addition melt before adding the next. Press plastic wrap directly against the surface and refrigerate until cold and stiff.
7. Beat the cream cheese by hand in a large bowl just until smooth. Whisk the lemon curd to loosen it, then add to the cream cheese. Fold until well combined.
8. Assemble the cake. Place one cake layer, bottom side up, on a cake plate. Spread one third of the lemon cream evenly on top, leaving a 1-inch rim, and gently press another cake layer, bottom side up, on top. Spread half of the remaining lemon cream on its top, leaving a 1-inch rim; then top with the final cake layer, top side up. You can either dust with confectioners’ sugar and serve with the remaining lemon cream or spread the remaining cream on top. Refrigerate until set, at least 2 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (3497g)|
|Recipe Makes: 1|
|Calories from Fat: 5716 (58%)|
|Amt Per Serving||% DV|
|Total Fat 635.1g||847 %|
|Saturated Fat 244.5g||1223 %|
|Monounsaturated Fat 266.4g|
|Polyunsanturated Fat 92.7g|
|Cholesterol 19482.4mg||5995 %|
|Sodium 4780.8mg||165 %|
|Potassium 6870.5mg||181 %|
|Total Carbohydrate 747.8g||220 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 735.8g|
|Protein 299g||427 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9810
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