Best Lemon Cake With Chocolate Gloppy Frosting Recipes

LEMON SHEET CAKE WITH BUTTERCREAM FROSTING

Steps:

• Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
• In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
• With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
• Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
• Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

LEMON CAKE WITH LEMON MERINGUE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
• Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
• Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
• Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
• Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
• Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
• To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.

CHOCOLATE FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
• Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

LEMON-LATTICE WHITE CHOCOLATE CAKE

Steps:

• For lemon curd:
• Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)
• For frosting:
• Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1 3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
• Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and vanilla.
• Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.
• Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
• Place remaining lemon curd in pastry bag fitted with no. 2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with no. 2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand at room temperature 30 minutes before serving.