Valentine's Day

Lemon Sponge Valentine Cake

by:
February  9, 2016
0 Ratings
Lemon Sponge Valentine Cake
Photo by Oh Sweet Day!
Author Notes

Lemon Sponge Valentine Cake —Oh Sweet Day!

  • Makes one 5-inch cake
Ingredients
  • CAKE TOPPER
  • 10 pieces red Candy Melt
  • 1 teaspoon canola oil (if melted candy is too thick to pipe)
  • LEMON SPONGE CAKE
  • 3 large eggs, room temp
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • LEMON BUTTERCREAM
  • 1/2 cup unsalted butter, room temp
  • 1 cup powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 drop yellow food coloring paste
In This Recipe
Directions
  1. To make cake topper, outline a template of a small heart shape on a parchment paper.
  2. Place candy melts in a microwaveable Ziploc bag. Microwave on high for 20 to 30 seconds to completely melt the candy melts. Add oil if it’s too thick to pipe. Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening.
  3. Start piping the candy over the template, starting with the outline. Place a toothpick in the middle, then fill the outline with zigzags.
  4. Let it dry completely before peeling the cake topper off the parchment paper.
  5. Preheat oven to 325F. Grease three 5-inch cake pans and line bottoms with parchment paper. Set aside.
  6. In a standing mixer with a whisk attachment, whisk eggs and sugar on high speed for 5 minutes, until light and triple in volume. Mix in vanilla, lemon juice and zest.
  7. In a large bowl, sift together the flour and salt.
  8. Add the flour mixture to the egg mixture on low speed, and mix until just incorporated.
  9. Spoon about 1/2 cup of the cake batter into a bowl, and stir in the melted butter. Add the mixture back to the cake batter and gently fold with a spatula until blended.
  10. Pour the batter into the prepared pans evenly and smooth the top. Bake for about 20 minutes, until the centre of the cakes spring back when gently pressed. Let cool completely in the pans.
  11. Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper circles.
  12. To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add heavy cream, lemon zest and juice, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Add food coloring, if you prefer, and mix for another minute.
  13. To assemble the cake, sandwich each cake layer with a thick layer of buttercream. Top with a final layer of buttercream. Use an offset spatula to smear the buttercream squeezed out between the cake layers along the sides of the cake to create the naked cake effect.
  14. Carefully place the cake topper on the cake.
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  • Barbara Bolls-Guillory
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2 Reviews

Barbara B.
Barbara B. February 10, 2017
In the cake instruction, there is no mention of when to add the lemon juice and zest; however, there is mention of adding vanilla, but it is not in the ingredient list. Is it safe to say that where one adds the vanilla, it is actually where one adds the lemon juice and zest?
 
Author Comment
Oh S.
Oh S. February 11, 2017
Hi Barbara, sorry for the confusion. It's best to add the vanilla, lemon juice and zest when creaming the butter and sugar together. I've just updated the recipe. Hope it helps.