This elegant Kate’s Party Cake features a beautiful contrast of textures and flavors, combining a light, airy lemon-scented white layer with a rich, tender yellow layer. The cake is built on a foundation of cake flour and creamed butter, ensuring a delicate crumb that melts in your mouth. The addition of grated lemon rind provides a bright, aromatic zest that cuts through the sweetness of the sugar and vanilla. Perfect for birthdays, showers, or holiday gatherings, this cake is a showstopper. While traditionally finished with orange filling and frosting, the base batter is versatile and delicious on its own. Its a timeless dessert that brings a touch of nostalgia and sophistication to any table.
Kate’S Party Cake
Description
This elegant Kate's Party Cake features a beautiful contrast of textures and flavors, combining a light, airy lemon-scented white layer with a rich, tender yellow layer. The cake is built on a foundation of cake flour and creamed butter, ensuring a delicate crumb that melts in your mouth. The addition of grated lemon rind provides a bright, aromatic zest that cuts through the sweetness of the sugar and vanilla. Perfect for birthdays, showers, or holiday gatherings, this cake is a showstopper. While traditionally finished with orange filling and frosting, the base batter is versatile and delicious on its own. Its a timeless dessert that brings a touch of nostalgia and sophistication to any table.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease and line two 10-inch round cake pans with parchment paper.
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In a large bowl, sift together the flour, baking powder, and salt. Sift the mixture three times to ensure it is light and airy.
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In a separate mixing bowl, cream the butter and grated lemon rind together until smooth.
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Gradually add the sugar to the butter mixture, beating on medium-high speed until the mixture is light, fluffy, and pale in color.
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Add the flour mixture and milk alternately to the butter mixture, beginning and ending with the flour. Beat well after each addition until smooth.
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Stir in the vanilla extract.
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Gently fold in the stiffly beaten egg whites using a spatula, being careful not to deflate the batter.
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Reserve one-third of the batter (the white layer) and set aside.
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To the remaining two-thirds of the batter, gently fold in the beaten egg yolks until fully incorporated and the batter is a uniform yellow color.
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Divide the white batter into one 10-inch pan and the yellow batter into the other pan. Smooth the tops with a spatula.
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Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before assembling.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1970.1kcal
- % Daily Value *
- Total Fat 48.6g75%
- Saturated Fat 16.2g81%
- Cholesterol 1.8mg1%
- Sodium 3262.5mg136%
- Total Carbohydrate 360.8g121%
- Dietary Fiber 5.1g21%
- Sugars 140.0g
- Protein 24.9g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
