Lemon Layer Cake with Ladyfinger Biscuits
Three-layer lemon cake soaked with lemon syrup, filled and frosted with lemon whipped cream, edged with ladyfinger biscuits and topped with grated coconut. Light citrus flavors throughout, from zested lemon in the sponge to a tangy lemon cream made with whipped cream and a cooked lemon curd-style filling.
Ingredients
- 2 lemons, zested
- 3 eggs
- ⅝ cups refined sugarcaster sugar1:1baking
same result
- 1 cup wheat flour
- ¼ oz baking powder
- 3 ½ tbsp oil
- 1 ¾ cups cold whipping cream
- ladyfinger biscuits
- grated coconut(optional)
- 3 lemons, juiced
- ½ cups powdered sugar
- 1 oz corn starch
- 7 tbsp water
- ½ lemon, juiced
- 1 tablespoon powdered sugar
Instructions
- 1
Zest 2 lemons and set aside.
- 2
Beat eggs and refined sugar together with an electric mixer until foamy.
- 3
Add wheat flour and baking powder, mix gently until incorporated.
- 4
Add lemon zests and continue mixing.
- 5
Add oil and mix well.
- 6
Transfer batter to an 7 ⅛" diameter baking tin greased with butter and flour.
- 7
Bake in a preheated oven at 350°F for 35 minutes.
- 8
Meanwhile, squeeze juice from 3 lemons into a saucepan, add powdered sugar and corn starch, mix until dissolved.
- 9
Heat to medium-low and stir until thickened.
- 10
Transfer lemon cream to a bowl and refrigerate until cold.
- 11
In another bowl, beat very cold whipping cream with an electric mixer until stiff peaks form.
- 12
Gradually add the cold lemon cream and beat until combined.
- 13
Transfer to a piping bag and set aside.
- 14
In a bowl, combine water and lemon juice, then add powdered sugar and mix.
- 15
Once cake has baked and cooled, unmold and cut off the top.
- 16
Cut horizontally into 3 equal layers.
- 17
Place one cake layer on a plate, moisten well with lemon syrup, top with lemon whipped cream filling.
- 18
Place second cake layer over filling and repeat the process.
- 19
Place final cake layer, moisten with lemon syrup, and cover entire cake with remaining whipped cream filling.
- 20
Place ladyfinger biscuits around the edges and garnish top with grated coconut.
Good to Know
Refrigerate in an airtight container up to 3 days.
Bake cake and prepare lemon cream filling 1 day ahead. Assemble the day of serving.
Serve chilled or at room temperature.
Common Mistakes
Do not overmix flour mixture to avoid dense, tough cake.
Do not skip chilling lemon cream before folding into whipped cream to avoid deflating the cream.
Do not skimp on moisten cake layers with syrup to avoid dry cake.
Do not place ladyfinger biscuits until serving to avoid softening from humidity.