Lemon Queen Cake
Submitted by kkstryker
Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.
YIELD
2 flat cakesPREP
40 minCOOK
20 minREADY
60 minThis is a showpiece cake built for celebrations. Four tall, tender white cake layers made with nine egg whites and no yolks, stacked with a thick homemade lemon curd filling, coated in lemon-butter frosting, and finished with lemon-soaked coconut pressed into the sides.
The cake itself is a classic white cake method: butter and shortening creamed with sugar for a full 5 to 7 minutes until fluffy, then flour and milk alternated in, with stiffly beaten egg whites folded in at the end. That egg white fold gives it an airy, cloud-like crumb that stays moist for days.
The lemon filling is essentially a lemon curd, cooked on the stovetop with cornstarch, fresh lemon juice, and all nine egg yolks. It spreads thick between the layers and on top, while the lemon-butter frosting covers the sides and acts as glue for the coconut.
Chef Tips
- Beat the butter and shortening for a full 5 to 7 minutes. This extended creaming is what makes the crumb tender and fine
- Fold the beaten egg whites gently. Deflating them costs you the cake’s signature lightness
- Temper the egg yolks when making the filling by adding a small amount of hot mixture first
- Cool the cake layers completely before filling, or the lemon curd slides right off
Variations
- Use lime juice and lime zest throughout for a lime queen cake
- Toast the coconut before pressing it into the frosting for a nuttier flavor
- Skip the coconut and cover the entire cake in lemon-butter frosting for a sleeker look
Ingredients
Directions
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy.
Gradually add sugar, beating 5 to 7 minutes.
Combine milk and water.
Combine flour, baking powder, and salt; add to creamed mixture alt ernately with milk mixture, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir in flavorings.
Beat egg whites at high speed until stiff peaks form; fold into batter.
Pour batter into 4 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃) for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine coconut and lemon juice, tossing gently.
Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides.
Press coconut mixture into frosting on sides of cake.
1 (4-layer) cake.
Lemon-Butter Frosting: Beat butter at medium speed of an electric mixer until cup reamy.
Add 1 cup powdered sugar, beating until blended; gradually add milk, be ating until blended after each addition.
Beat in lemon rind and vanilla.
Gradually beat in remaining sugar until blended; beat to spreading consistency.
Yi eld: about 3 cups.
Lemon Filling: Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice.
Bring to a boil over medium heat, stirring constantly, 2 to 3 minutes.
Stir about one-fourth of hot mixture into egg yolks, mix well. Stir into remaining hot mixture.
Cook, stirring constantly, 1 minute or until mixture thickens and boils Make Two Sheet Cakes.
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