LEMON CAKE FILLING WITHOUT EGGS RECIPES

Steps:

• Preheat oven to 350º F (180°C). Generously grease a 9×13-inch cake pan. You can also line the pan with parchment paper with enough overhang on the sides to easily lift the cake out.
• In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
• Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Add lemon juice, lemon zest, and food coloring (if using); continue beating to combine.
• Turn the mixer to low and add the flour mixture in three batches, alternating with milk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix. NOTE: The lemon cake batter is thick so use a spatula to spread it into the pan, if necessary.
• Pour the cake mixture into the prepared pan. Bake for 40 - 45 minutes, or until a skewer comes out clean when poked in the center. . Let the cake cool in the pan on wire racks for 20 minutes before removing it from the pan. Allow the cake to cool completely, right-side up, on a wire rack before removing the parchment paper. The cake must be completely cool before frosting.
• Lemon Buttercream:

Steps:

• Zest the lemons. Juice the lemons until you have about half a cup of lemon juice. Don't forget to remove out the seeds.
• Mix sugar, cornstarch, and salt in a small saucepan.
• Add milk, lemon juice, and lemon zest; mix to combine.
• Heat on low heat, while constantly stirring with a wire whisk until mixture thickens, starts to bubble, and coats back of a wooden spoon. NOTE: If the curd isn’t thickening, turn up the heat and constantly whisk.
• Remove pot from heat, then add the cubed butter and mix until melted. If desired, add 1 -2 drops of yellow gel food coloring to intensify the color. I added two drops of this yellow soft gel paste food color.
• Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.