Grandma’s Vanilla & Lemon layered cake
This cake has to be one of my favorite, most decorated cakes I’ve ever made, I made this impressive cake for my Grandma’s birthday, and it was a hit. This cake is like an outfit, it can be styled up or down. You can make only the lemon cake or only the vanilla. Even both. My classic buttercream frosting base will be posted soon as well. I decorated it with a messier job on the buttercream and fresh fruits, homemade lemon curd, mint, and lavender.
Starting with Vanilla cake
This vanilla cake is for the most part very simple, however it doesn’t make as much cake as the lemon recipe so keep that in mind. I filled about 2 medium sized pans with batter.
2 1/4 cups all purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter
1 1/2 cup granulated sugar
3 large eggs - room temperature
2-3 tsp vanilla
1 cup of whole or almond milk
Vanilla cake directions
1) Preheat the oven to 350 degrees F. Grease two 8” cake rounds and line with parchment paper.
2) In a medium bowl mix together all your dry ingredients: Flour, baking powder, and salt. Set this aside.
3) In a large bowl using a stand or hand mixer cream the butter and sugar together on medium speed until fluffy. Reduce the speed and add eggs one at a time until incorporated. Then add in the vanilla.
4) alternate adding flour and milk in until fully mixed between each addition.
5)Bake for 30-35 minutes and stick the middle of the cakes with a toothpick until it comes out mostly clean.
6) please on a wire rack and let it completely cool
Light Lemon cake
This lemon cake isn’t as potent as ones I’ve made before, in fact my family has started to ask me more and more for my lemon desserts, as they are so iconic now. This cake is lighter, fluffy, and has a beautiful lemon hint.
3 cups of all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 3/4 cup sugar
3 large eggs
3 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 cup milk or milk
1 tablespoon lemon zest ( 2 lemons)
1/3 cup of lemon juice (1 1/2 lemons, about)
Directions
1) Yous oven should be preheated to 350 degrees F , grease your 8” round cake pans and line with parchment paper.
2) Whisk together flour, baking powder, baking soda, and salt. Set aside.
3) Use a mixer and beat the butter and sugar together until smooth and creamy. Scrape the sides of the bowl with a rubber spatula to ensure everything is mixed correctly.
4) Add the eggs and vanilla until combined.
5) Add your dry ingredients and mix until combined.
6) With the mixer on low add it your milk, lemon juice, and zest until combined. The batter should be a bit thick.
7) Pour the batter evenly into the cake pans and bake them for around 21-26 minutes until they are baked through. Place a toothpick in the middle of the cake, when it comes out clean the cake should be baked through. This cake will come out very fluffy, allow it to cool fully before assembly.
You can see how I assembled it on the @Khaurafablifestyle social medias on Tik Tok and instagram. These are just the cake recipes but if you would like the butter cream recipes or assembly let me know. The buttercream recipes and instructions should be posted soon so make sure you are subscribed to the Khaurafab newsletter down below so you are not missing out on new updates, recipes, fashion content, and more.
