Zesty Lemon Layer Doberge Cake
Experience the vibrant flavors of our family recipe for Zesty Lemon Layer Doberge Cake, a delightful twist on the classic six-layer New Orleans cake. This elegant dessert showcases the refreshing taste of lemons with a luscious cream cheese frosting that envelops tender cake layers. Perfect for special occasions and celebrations, the cake is both a visual masterpiece and a delicious treat. Each slice reveals a beautifully balanced combination of sweet and tart, making it an unforgettable addition to your dessert table. Your guests will be wowed by the gourmet presentation and the scrumptious flavors, ensuring that this cake becomes a cherished favorite in your home.
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
cake flour
2 1/4 cups (sifted)
baking powder
2 teaspoons (none)
fine sea salt
1/4 teaspoon (none)
sweet butter
1/2 cup (softened)
Crisco white shortening
1/4 cup (softened)
white sugar
1 1/2 cups (separated for filling and frosting)
pure vanilla extract
1 teaspoon (none)
lemon extract
1 teaspoon (none)
large egg yolks
6 (room temperature, 3 for the cake and 3 for the filling)
milk
1/2 cup (none)
fresh lemon juice
1/4 cup (none)
large egg whites
3 (beaten until stiff)
cornstarch
3 tablespoons (none)
flour
3 tablespoons (none)
fine sea salt
1/8 teaspoon (none)
cold water
1 1/2 cups (none)
large egg yolks
3 (lightly beaten for filling)
sweet butter
2 tablespoons (for filling)
lemon peel
2 teaspoons (finely shredded for filling)
fresh lemon juice
1/3 cup (for filling)
cream cheese
6 ounces (softened, room temperature)
icing sugar
3 cups (none)
lemon peel
1 teaspoon (finely shredded for frosting)
pure vanilla extract
1/4 teaspoon (none)
lemon extract
1/4 teaspoon (none)
Instructions
1
Start by preparing the lemon filling to allow it time to cool. In a medium saucepan, combine 1 1/4 cups of sugar, 3 tablespoons of cornstarch, 3 tablespoons of flour, and 1/8 teaspoon of fine sea salt. Gradually stir in 1 1/2 cups of cold water and cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Continue to cook for another 2 minutes.
2
In a separate bowl, whisk the 3 egg yolks. Add 1 cup of the hot sugar mixture to the egg yolks while continuously mixing to temper them. Pour this mixture back into the saucepan with the remaining hot sugar mixture, returning it to a gentle boil. Stir constantly and cook for an additional 2 minutes. Remove from heat.
3
Stir in the 2 tablespoons of butter, 2 teaspoons of lemon peel, and 1/3 cup of fresh lemon juice. Mix well and cover with plastic wrap, placing it aside to cool to room temperature. Do not stir again.
4
For the cake, preheat your oven to 375°F (190°C). Grease and flour three 8-inch round baking pans. In a mixing bowl, combine 2 1/4 cups of cake flour, 2 teaspoons of baking powder, and 1/4 teaspoon of fine sea salt. In another bowl, cream together 1/2 cup of sweet butter and 1/4 cup of Crisco shortening until creamy.
5
Gradually add 1 1/2 cups of white sugar along with 1 teaspoon of vanilla extract and 1 teaspoon of lemon extract. Beat until light and fluffy.
6
Add the 3 egg yolks one at a time, mixing for 1 minute after each addition. In a separate bowl, combine 1/2 cup of milk and 1/4 cup of fresh lemon juice. Set aside.
7
Alternately add the dry flour mixture and the milk mixture to the creamed mixture until just blended. Gently fold in the 3 beaten egg whites until no streaks remain.
8
Divide the batter evenly, pouring 3/4 cup into each prepared pan. Bake in the preheated oven for 10-13 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes before removing them to a wire rack to cool completely.
9
Once the cakes have cooled, repeat the baking process to create a total of six layers.
10
To make the lemon frosting, in a mixing bowl, beat together 6 ounces of softened cream cheese and 3 cups of icing sugar until fluffy. Add 1 teaspoon of lemon peel, 1/4 teaspoon of vanilla extract, and 1/4 teaspoon of lemon extract, beating until smooth.
11
To assemble the cake, place one layer on a cake platter and evenly pour 1/2 cup of the lemon filling on top. Repeat this with the remaining four layers and fill each one with lemon filling.
12
Top with the final layer of cake, cover the entire cake in plastic wrap, and chill in the fridge for 2 hours to set.
13
Once chilled, spread the lemon frosting on the sides and top of the cake. Cover and refrigerate until ready to serve. Enjoy your Zesty Lemon Layer Doberge Cake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Zesty Lemon Layer Doberge Cake?
This cake is a refreshing twist on the classic New Orleans Doberge cake, featuring six thin layers of cake separated by a tart lemon filling and covered in a creamy lemon-flavored cream cheese frosting.
How many layers are in this Doberge cake?
This recipe produces a total of six cake layers for a tall, elegant presentation.
What is the origin of the Doberge cake?
The Doberge cake is a classic dessert originating from New Orleans, known for its multiple thin layers and rich filling.
What type of frosting is used on this lemon cake?
The cake is finished with a fluffy lemon cream cheese frosting made with icing sugar, lemon peel, and lemon extract.
How do you make the lemon filling?
The filling is made by cooking sugar, cornstarch, flour, and salt with water until thick, then tempering in egg yolks and adding butter, lemon peel, and lemon juice.
What is the purpose of tempering the egg yolks for the filling?
Tempering the egg yolks by gradually adding the hot sugar mixture prevents them from scrambling, ensuring a smooth and creamy lemon filling.
How should the cake flour be prepared?
The cake flour should be sifted before measuring to ensure a light and tender crumb.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) for baking the cake layers.
How long do the cake layers need to bake?
Each thin layer takes approximately 10 to 13 minutes to bake, or until a toothpick comes out clean.
What size baking pans are required?
The recipe calls for three 8-inch round baking pans, which are used twice to create the six layers.
How much lemon filling should be used between each layer?
You should use approximately 1/2 cup of the lemon filling between each of the five internal layers.
Why does the cake need to be chilled for 2 hours before frosting?
Chilling the assembled layers for 2 hours allows the lemon filling to set, making the cake stable enough to spread the frosting on the sides and top.
Can I use regular table salt instead of fine sea salt?
While table salt can be used, fine sea salt is recommended in the recipe for its cleaner flavor and fine texture.
What role do the egg whites play in the cake recipe?
Three egg whites are beaten until stiff and then folded into the batter to provide aeration and a lighter structure to the thin layers.
What kind of shortening is used in the batter?
The recipe specifies using 1/4 cup of Crisco white shortening alongside sweet butter for a creamy texture.
Is fresh lemon juice necessary for the filling?
Yes, 1/3 cup of fresh lemon juice is used in the filling to provide the most vibrant and zesty flavor.
How is the lemon peel prepared for the recipe?
The lemon peel should be finely shredded to distribute flavor evenly throughout the filling and the frosting.
How should I cool the lemon filling?
After cooking, cover the filling with plastic wrap and let it sit undisturbed until it reaches room temperature.
What extract flavors are found in the cake batter?
The batter uses a combination of both pure vanilla extract and lemon extract for a balanced aromatic profile.
How many egg yolks are used in total for this recipe?
A total of six large egg yolks are required: three for the cake batter and three for the lemon filling.
Can the cake be served immediately after frosting?
It is recommended to refrigerate the frosted cake until you are ready to serve to maintain the texture of the cream cheese frosting.
What prevents the filling from becoming too runny?
The combination of cornstarch, flour, and egg yolks acts as a thickener, which is cooked until bubbly to ensure a stable consistency.
Should the butter for the cake and frosting be softened?
Yes, both the sweet butter and the cream cheese should be softened at room temperature to ensure they cream together smoothly.
What type of sugar is used in the lemon frosting?
Three cups of icing sugar (also known as powdered sugar) are used to create a smooth and sweet frosting.
What is the best way to divide the batter among the pans?
Pour exactly 3/4 cup of batter into each 8-inch pan to ensure the layers are thin and uniform.
How do you avoid streaks when adding egg whites to the batter?
Gently fold the beaten egg whites into the mixture until just combined and no white streaks remain, taking care not to deflate them.
What is the preparation for the cream cheese in the frosting?
The recipe calls for 6 ounces of softened, room-temperature cream cheese to ensure a fluffy, lump-free frosting.
Is this cake suitable for celebrations?
Absolutely, its gourmet presentation and six-layer structure make it a visual masterpiece perfect for special occasions.
Why is it important to grease and flour the baking pans?
Greasing and flouring the pans ensures that the thin, delicate cake layers can be removed easily without tearing after baking.
What is the flavor balance of the Zesty Lemon Layer Doberge Cake?
The cake offers a beautifully balanced combination of sweet and tart flavors, highlighted by the lemon juice and zesty peel.