Lemon Crumble Cake
Prep time: 50 minutes
Cook time: 12 minutes
Yields: Two 8-layer 5-inch cakes, or one 16-layer 5-inch cake.
Author: Ireland Lindsay
Ingredients:
For the sponge:
5 large eggs, at room temp
3/4 cup (150g) granulated sugar
1 cup (125g) all-purpose flour
1 tablespoon lemon zest
For the lemon crumble:
3/4 cup (100g) all-purpose flour
1/3 cup (80g) granulated sugar
1/4 teaspoon kosher salt
1 tablespoon lemon zest
4 tablespoons (56g) unsalted butter, melted
1 tablespoon lemon juice
For the cream cheese frosting:
1 cup (230g) unsalted butter, softened
8 ounces (224g) full-fat brick-style cream cheese, softened
1 teaspoon vanilla
1 tablespoon lemon juice
1/4 teaspoon salt
4 cups (480g) confectioners’ sugar
FOR THE SPONGE CAKE:
PREHEAT oven to 350F and line an 11x16 inch baking sheet with non-stick spray and parchment, set aside.
INTO the bowl of a stand mixer fitted with the whisk attachment, whip the whole eggs and granulated sugar on medium speed until 2x the volume, have lightened in color and they reach the ribbon stage. Ribbon stage means that the batter will leave a thick ribbon when lifted upward with the whisk.
PINCH together the flour and lemon zest to release flavors, then sift directly into the egg/sugar mixture. Carefully fold in, being cautious to not over mix and deflate the air. Transfer to prepared baking sheet and spread evenly with an offset spatula.
BAKE at 350°F for 10-12 minutes or until the cake is slightly golden, springs back when poked, and a toothpick inserted to the deepest point comes out clean. Cover and set aside till ready to use.
FOR THE CRUMBLE:
INTO a medium bowl, combine the flour, sugar, salt, and lemon zest & whisk to combine. Once thoroughly combined slowly stream the melted butter and lemon juice till the mixture resembles wet sand. Leave uncovered till ready to use.
FOR THE CREAM CHEESE FROSTING:
INTO the bowl of a stand mixer fitted with the paddle attachment, combine the butter and softened cream cheese, whip on medium speed for 30 seconds to 1 minute or until combined. Add in vanilla, lemon juice, and salt.
IN 1/2 cup batches, slowly add in the confectioners sugar till combined, or to taste. Making sure to scrape down the sides of the bowl as needed. Once thoroughly combined, set aside.
TO ASSEMBLE:
TO assemble, grab all your tools. Next, use your 5-inch cake ring and cut the sponge evenly into 8 portions (see diagram on downloadable PDF). You realistically need only 4-6 good layers, you can use scraps to build the in-between layers. Once you’ve successfully cut 4-6 layers, set them aside.
USE acetate to line your 5-inch cake ring, place a full cake layer down inside your mold. Evenly portion cream cheese frosting, followed by lemon crumble add another layer, and repeat the above steps with the remaining layers (don’t forget to reserve 5 layers for your second cake.) Repeat the above steps in another cake ring for the second cake, or simply continue stacking.
ONCE you’ve assembled your cake, frost the top with cream cheese frosting, and arrange a layer of crumble. Set in the refrigerator for at least 3 hours (ideally overnight) before removing from the mold.
ONCE ready to de-mold, simply place on a cake stand and pull the mold upward to release, peel off acetate and enjoy! Store in the refrigerator for up to 3 days.
Recipe by @IreBakes
