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.
Ingredients
- Cake
- cake flour↗2 1⁄2 cups
- cake flour↗2 tablespoons
- granulated sugar↗1 1⁄2 cups
- baking powder↗2 teaspoons
- baking soda↗1⁄2 teaspoon
- salt↗3⁄4 teaspoon
- butter↗6 tablespoons
softened
- lemon juice↗1⁄4 cup
- water↗3⁄4 cup
- minced lemon, zest of1
- milk↗3⁄4 cup
- vanilla↗1 1⁄2 teaspoons
- Frosting↗
- mascarpone cheese↗24 ounces
- lemons, juice of↗5
- cups powdered sugar↗1 1⁄2
Step-by-step instructions
- 1
Preheat oven to 350°F.
- 2
Grease and flour two 9" round pans.
- 3
Mix the dry ingredients together in a large mixing bowl.
- 4
Add the butter, water, and lemon juice and beat on medium for one minute.
- 5
Add the remaining ingredients and beat on medium for one minute more.
- 6
Pour the batter into the prepared cake pans.
- 7
Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
- 8
Let the cakes cool thoroughly before filling and frosting.
- 9
Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form.
- 10
Use it to fill and frost the cake.
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