Frank Sinatra Lemon Cake Recipe Frank

LEON CAKE

alla SINATRA

Recipes

RECIPE

Ingredients

CAKE BATTER

1 cup butter, softened

2 cups sugar

3 large eggs, room temperature

1 cup ricotta cheese

1 cup buttermilk

1 tablespoon grated lemon zest

1-1/2 teaspoons vanilla extract

1 teaspoon lemon juice

3 cups all-purpose flour  XXXXX

 XXXX  In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

LEMON CURD

Ingredients :

3 large eggs, room temperature

2 large egg yolks, room temperature

2/3 cup sugar

1/3 cup lemon juice

1/3 cup butter, cubed

For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight.   XXXX

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FROSTING

2/3 cup butter, softened

5-1/2 cups confectioners' sugar

1/3 cup whole milk

1-1/2 teaspoons grated lemon zest

1-1/2 teaspoons vanilla extract

1/8 teaspoon salt

Colored sugar, optional

 in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, grated lemon zest, vanilla and salt; beat until smooth.

Cut each cake in half horizontally. Place one cake layer on a serving plate. Pipe a circle of frosting around the edge of the cake. Spread a third of the lemon curd inside the frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.