Cake Layers
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
½ cup canola oil
⅔ lactose free milk
1 ½ teaspoons vanilla extract
½ teaspoon lemon extract
8 large egg yolks
1 cup granulated sugar
2 tablespoons grated lemon zest
8 large egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar
1 recipe Raspberry Jam (for even more lemon flavor use lemon curd instead of jam)
1 recipe Lemon syrup
1 recipe Lemon Italian Meringue Buttercream
Preheat the oven to 325° F. Line two 8-inch in diameter cake pans with parchment.
Sift together the cake flour, baking powder and salt. Set aside. Combine the oil, milk and extracts in a 2 cup measuring cup.
Using an electric mixer with the whisk attachment beat the egg yolks for 1 – 2 minutes on medium. Increase speed to medium high and add 1 cup of granulated sugar a tablespoon at a time. Continue beating until the yolks are pale yellow and thick for about 5 minutes.
With the mixer on low add the lemon zest and beat for a minute. Slowly add the oil and milk mixture and beat until combined. Add ¼ of the flour mixture and beat on low until just combined. Add the remaining flour mixture in 3 additions, mixing just until combined.
Gently pour the batter into a large bowl. Wash and dry the mixing bowl and whisk attachment.
In the clean dry bowl of an electric mixer with a clean dry whisk attachment beat the egg whites and cream of tartar on medium for 1 or 2 minutes until foamy then increase the speed to medium high. Beat in ½ cup granulated sugar 1 tablespoon at a time. Continue beating for about 5 minutes until the meringue holds peaks.
Fold ¼ of the meringue into the cake batter, mixing thoroughly. In 3 more additions fold the remaining meringue into the batter. For each addition fold just until combined.
Divide the batter between the prepared pans and bake for 40 to 45 minutes or until the center springs back when touched. Cool on racks in the pans for 10 minutes then turn the layers out of the pans onto the racks and cool completely.
To assemble the cake
Using a serrated knife cut one layer in half to make 2 layers. Place the domed top of the split layer dome side down on a cake plate. Brush half of the lemon syrup over the layer. Spread a thin layer of raspberry jam on the layer.
Paint stripes inside of a pastry bag fitted with a large star tip with yellow gel food coloring if desired. Fill the pastry bag with ½ of the buttercream and pipe concentric circles over the jam.
Place the remaining layer cut side down on top of the jam. Using a toothpick prick the top of the cake to allow the remaining lemon syrup to be better absorbed. Brush the remaining lemon syrup on the cake. Use some of the buttercream remaining in the bowl to crumb coat the cake. You want a thin layer of buttercream to serve as a base for your decorations. Add as much or as little to the sides as you like.
Pipe rosettes on top of the cake and a border at the base and along the top of the cake.
Store the leftover jam in an airtight container in the refrigerator. Store the buttercream in an airtight container in the refrigerator or freeze for longer storage. The leftover buttercream can be used in cake pops or as filling for macarons. Wrap the extra layer in wax paper, then plastic wrap and finally aluminum foil. Store the extra layer in the freezer until ready to use. For a taller cake you can of course use all 4 layers. (The four layer cake is too tall to fit in my cake saver.) You will need to double the recipe for the lemon syrup.
The cake can be kept at room temperature for several days. For longer storage refigerate and let come to room temperature before serving.
Adapted from Food 52’s Lemon Chiffon Cake and Food 52’s Best Lemon Cake
