Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Start and end with the dry ingredients: First, add ⅓ of the flour mixture. Mix on low speed until just combined. Next, add half of the milk mixture. Mix gently to incorporate. Repeat, ending with the last ⅓ of the dry ingredients. Avoid overmixing; stop as soon as the batter comes together.
The cakes are done when a toothpick inserted in the centre comes out clean or with a few moist crumbs. Allow the cakes to cool in their pans for 10 minutes. Then, run a knife around the edges, turn them out onto a wire rack, and let them cool completely before frosting.
Perfect Lemon Frosting; In a large bowl, beat 1 cup (225g) of softened unsalted butter until creamy (about 2 minutes). Gradually add 4 cups (500g) of powdered sugar, one cup at a time. Beat on low to prevent mess, then increase to medium speed until smooth and fluffy.
Add 3 tablespoons of freshly squeezed lemon juice, zest of 1 lemon and 2-3 tablespoons of heavy cream (adjust for desired consistency). Beat until the frosting is light and spreadable. Taste and adjust by adding more lemon juice for tang or more powdered sugar for sweetness. If the cakes are domed slightly during baking, use a serrated knife to slice off the tops for a flat surface.
This ensures a stable, professional-looking cake. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top using an offset spatula. Add the second layer and apply a thin crumb coat—a light layer of frosting to trap crumbs. Chill for 15 minutes to set. Apply the final layer of frosting, smoothing the sides and top. Garnish with lemon slices, extra zest, or even edible flowers for a stunning presentation.
Expert Tips for Success;
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