Remember this catchy song from nineties?
I wonder how
I wonder why
Yesterday you told me ’bout the blue blue sky
And all that I can see is just a yellow lemon-tree
I’m turning my head up and down
I’m turning turning turning turning turning around
And all that I can see is just another lemon-tree..
Well, I do. This cake has so much lemon in it that you will need a lemon tree – or you need to go shopping.
By the way, this recipe is from my upcoming cookbook, which will be published in Autumn 2014. This recipe was also publish in a new Finnish Magazine concentrating on the best food-, lifestyle and interior decoration blogs.
- 200 g butter
- 4.5 dl sugar
- 4 egg yolks
- 4 egg whites
- Pinch of salt
- 6 dl semi rough spelt flour
- 2 tsp baking powder
- 1 tsp vanilla powder
- 2.5 dl cream
- 3 tbsp lemon curd
- 2 tbsp lemon juice
- Filling and frosting
- 900 g unflavoured cream cheese (e.g. Philadelphia)
- 2 tbsp lemon juice
- 6 tbsp lemon curd
- 1 tsp vanilla sugar
- 1.5 dl powdered sugar
- Couple of caps of yellow caramel colouring
- Beat the room temperature butter and sugar until foamy. Add egg yolks one at a time. In a separate bowl, beat egg whites and a pinch of salt until stiff.
- Mix baking powder and vanilla powder with flours and add flour mixture alternately with cream to butter/egg mixture. Mix gently by lifting the mass. Add 3 heaped tablespoons of lemon curd. Last, gently fold egg whites into batter until blended. Milloin sitruunamehu?
- Pour batter into two cake tins, 18-20 cm in diameter. Bake for about 35-40 minutes, until cakes are done. Bake for first 15 minutes in a pre-heated oven at 200°C and for remaining time at 175°C on the lowest rack.
- Test with toothpick before you remove cakes from oven. Cakes are done when a toothpick inserted into the centre of the cake comes out clean. However, do not overcook cakes for they are wonderfully juicy and moist when perfectly done. While cakes are cooling, prepare filling.
- Colour white cream cheese chicken yellow with caramel colouring. Whisk all filling ingredients together.
- Cut cooled cakes in half lengthwise and spread lemon/cream cheese mixture on each layer of the cake. Save some of the filling for frosting and spread it evenly on the top of the cake with knife. This cake does not need to be moistened; it is juicy as it is.
- This cake looks great and it is tall, tasty and somewhat healthy too. After all, it is made of spelt flours.