Best 2 Lemon Genoise Cake Recipes
In the realm of delectable desserts, the Lemon Genoise Cake stands as a testament to the culinary artistry that can transform simple ingredients into a symphony of flavors. This classic French sponge cake, known for its light and airy texture, reaches new heights of citrusy delight when infused with the vibrant essence of lemon. Our culinary journey takes you through three distinct yet equally enticing variations of this beloved dessert: the Classic Lemon Genoise Cake, a timeless embodiment of simplicity and elegance; the Lemon Genoise Cake with Lemon Curd Filling, a burst of tangy sweetness that dances on your palate; and the Lemon Genoise Cake with Lemon Glaze, a cascade of citrusy perfection that elevates this cake to an ethereal experience. Prepare to embark on a tantalizing adventure as we unveil the secrets behind these culinary masterpieces, leaving your taste buds in awe and your heart filled with a newfound appreciation for the magic that can be found in a slice of well-crafted cake.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN LEMON GENOISE CAKE
I made this cake for my friends wedding last summer. Many of the guests (non-vegans) at the wedding were worried how the cake would taste. Everyone loved it! The Bride found the recipe somewhere online and we played with it. I tripled this recipe to make this for the wedding ( two 10 inch round cakes and two 8 inch round cakes) You could use my Easy Buttercream Icing # 425083, to ice the cake, but we used my Macadamia Nut Butter Buttercream Icing #425225. To make either of these icings vegan, just leave out the meringue powder. To fill the middle of the layers we used my Vegan Lemon Curd #425233.
Provided by CupcakeAngel
Categories Dessert
Time 50m
Yield 2 8 inch cakes, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Prepare the pans by greasing with margarine and dusting with flour.
- Mix the dry ingredients together with a whisk in a large mixing bowl.
- Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
- Add the remaining ingredients and beat one more minute.
- Divide equally between the cake pans.
- Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
- Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
- To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
- When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
- Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.
LEMON GENOISE CAKE
I needed an egg-free lemon cake recipe for Easter this year. I found a vegan one on this site, but since I just needed it to be egg-free, I added the dairy back in. I am really pleased with how this turned out.
Provided by MsLizze
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 15
Steps:
- For the cake:.
- Preheat oven to 350°F.
- Grease and flour two 9" round pans.
- Mix the dry ingredients together in a large mixing bowl.
- Add the butter, water, and lemon juice and beat on medium for one minute.
- Add the remaining ingredients and beat on medium for one minute more.
- Pour the batter into the prepared cake pans.
- Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
- Let the cakes cool thoroughly before filling and frosting.
- For the frosting:.
- Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form.
- Use it to fill and frost the cake.
Nutrition Facts : Calories 3978.9, Fat 79.6, SaturatedFat 48.5, Cholesterol 208.8, Sodium 3820.2, Carbohydrate 792.2, Fiber 7, Sugar 485, Protein 37.2
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and ensure that you don't forget anything.
- Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it's important to follow that instruction. Room temperature ingredients mix together more easily and evenly, resulting in a better cake.
- Don't Overmix the Batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined and no streaks of flour remain.
- Bake the Cake in a Preheated Oven: Always preheat your oven before baking the cake. This helps to ensure that the cake bakes evenly.
- Don't Open the Oven Door During Baking: Opening the oven door during baking can cause the cake to fall. Only open the door to check on the cake in the last few minutes of baking.
- Let the Cake Cool Completely Before Frosting: Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Lemon Genoise cake is a delicious and classic dessert that is perfect for any occasion. With its light and fluffy texture, bright lemon flavor, and elegant appearance, it's sure to be a hit with everyone. By following the tips in this article, you can easily make a perfect Lemon Genoise cake at home.
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