Queen Cake

Treat mom like a queen with our first-ever Queen Cake. Each year in our May/June issue, Louisiana Cookin’ will showcase an updated version, each more resplendent than the last.

Queen Cake
Yields 1
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Ingredients
  1. 1 cup butter, softened
  2. 1½ cups sugar
  3. 4 large eggs
  4. 1 teaspoon vanilla extract
  5. 2½ cups all-purpose flour
  6. 2 teaspoons baking powder
  7. ½ teaspoon baking soda
  8. ¼ teaspoon salt
  9. ¾ cup whole buttermilk
  10. 1 (8-ounce) container sour cream
  11. Lemon Cream Filling (recipe follows)
  12. Garnish: lemon slices, fresh mint
Instructions
  1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, 23 to 27 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. Using a serrated knife, cut layers in half horizontally. Spread Lemon Cream Filling between layers and on top of cake. Garnish with lemon slices and mint, if desired. Cover and refrigerate for up to 3 days.
Louisiana Cookin https://www.louisianacookin.com/
Lemon Cream Filling
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Ingredients
  1. 4 cups heavy whipping cream
  2. 1 cup confectioners’ sugar
  3. 2 (10-ounce) jars lemon curd
Instructions
  1. In a large bowl, beat cream with a mixer at medium speed until soft peaks form. Gradually add confectioners’ sugar, beating until combined.
  2. Spoon lemon curd into a medium bowl. Add 1 cup whipped cream, whisking until smooth. Add lemon curd mixture to remaining whipped cream, gently whisking until combined. Use immediately, or cover and refrigerate for up to 3 days.
Louisiana Cookin https://www.louisianacookin.com/

2016-05-04T14:02:11+00:00

One Comment

  1. Pam May 8, 2016 at 7:58 pm - Reply

    Made today for Mother’s Day. Excellent! Easy, refreshing and a great change from traditional yellow or chocolate cake. This one is a keeper.

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