Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vanilla cake with lemon buttercream. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

A great lemon muffin recipe, too. Overview of Ingredients in Lemon Cupcakes. You need simple, everyday ingredients Try my lemon blueberry cake next.

Vanilla cake with lemon buttercream is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Vanilla cake with lemon buttercream is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vanilla cake with lemon buttercream using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla cake with lemon buttercream:

1. Make ready For the cake:
2. Get 1 lb (10 oz) flour
3. Make ready 1 lb (10 oz) castor sugar
4. Prepare 1 lb (10 oz) butter
5. Make ready 11 eggs
6. Prepare 1 tsp vanilla extract
7. Prepare Filling:
8. Make ready 1/2 lb butter
9. Make ready 1 lb icing sugar
10. Make ready Lemon extract/ essence

If you love coconut, then this cake is for you. The cake is moist, the lemon curd filling is tart and bright, and the vanilla icing is silky smooth. The cake itself is excellent with any type of icing or even by itself. When storing this cake it's best to store it in the fridge just to keep the icing from falling off.

Steps to make Vanilla cake with lemon buttercream:

1. Cake: mix the sugar with the softened butter until creamy and pale (We used dairy free butter in this cake).
2. Next add the eggs and continue to mix until light and fluffy. Don't worry if it curdles, add a little bit of flour. Just stick with it, it will come back together.
3. Then add the sifted flour, you're going to need to do this a little bit at a time or there will be flour everywhere.
4. Once mixed thoroughly so there are no lumps of flour and you have lots of air bubbles
5. Pour gently into a 12in cake tin, we used a square one and spread it gently to the corners using a palette knife.
6. Bake at 140°c for 2 hours in a fan oven, 2 and a half hours in a conventional oven.
7. Filling: mix the butter and the icing sugar in a bowl until very pale and fluffy, this may take several time. (Again we used dairy free butter)
8. Add the lemon flavouring to taste.
9. When the cake is cooked turn it out onto a cooling rack to cool.
10. Once cooled you can cut the cake in half and fill it.

Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. I started painting on buttercream towards the end of August and I'm obsessed. As someone who hates fondant, I'm always happy to find unique ways to decorate buttercream cakes. Always used buttercream and done flowers or piped designes on the cakes so much easier.

So that’s going to wrap it up with this special food vanilla cake with lemon buttercream recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!