Pastel de limón
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
2 hrs
-
Total Time
3 hrs 5 mins
-
Servings
12
-
Calories
576 kcal
-
Course
Dessert
-
Cuisine
International
Pastel de limón
Report
Pastel de Limón (also known as Torta de Limón) is a simple butter cake infused with the fresh flavor of lemon zest and juice.
Share:
Ingredients
Cake:
- 425 grams (15 ounces) all-purpose flour
- 3 tablespoons grated lemon zest + 3 tablespoons lemon juice (from about 3 lemons)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- ¾ cup buttermilk , room temperature
- 3 large eggs + 1 large egg yolk
- 18 tablespoons (2¼ sticks) unsalted butter, cut into 18 pieces and softened
- 400 grams (14 ounces) granulated sugar
Lemon Cream Cheese Frosting:
- 8 oz (226g) full-fat block cream cheese , softened
- 8 oz (113g/ 8 ablespoons) unsalted butter, softened but still cool to the touch
- 8 oz confectioners' sugar
- 1 tablespoon Nestlé dry whole milk (optional)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice , if needed to make more spreadable
Instructions
For the Cake:
- Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
- In a large bowl, whisk flour, baking powder, baking soda, and salt. In a medium bowl, combine the lemon zest and lemon juice, vanilla, and buttermilk. In a small bowl, gently whisk the eggs and yolk to combine.
- In a standing mixer fitted with a flat beater, cream butter and sugar at medium-high speed until pale and fluffy for about 3 minutes, scrape down the sides of the bowl with a rubber spatula. Reduce to medium speed and add half of the eggs, mixing until incorporated, about 15 seconds. Repeat with the remaining eggs; scrape down the bowl again.
- Reduce to low speed; add about one-third of the flour mixture, followed by half of the buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds).
- Repeat using half of the remaining flour mixture and the remaining buttermilk mixture. Scrape the bowl and add the remaining flour mixture; mix at medium-low speed until the batter is thoroughly combined, about 15 seconds.
- Remove the bowl from the mixer and fold the batter once or twice with a rubber spatula to incorporate any remaining flour. Scrape into the prepared pan. Bake until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out with no crumbs attached, about 50 minutes.
Lemon Cream Cheese Frosting:
- Using a clean, dry mixer bowl and paddle, mix cream cheese, remaining butter, and remaining vanilla on medium-low speed until combined, about 30 seconds.
- Reduce speed to low, slowly add confectioners' sugar, and mix until smooth, about 1 minute. Increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes. Spread frosting evenly on each over-cooled cake before serving.
Equipments used:
Notes
- Storage: If unfrosted, keep the cake well-wrapped at room temperature for up to 3 days. If frosted, store it in the refrigerator. The texture becomes denser, like pound cake, the next day.
- Make Ahead: Bake the cake a day in advance, store it covered at room temperature, and then frost before serving for the best texture and flavor.
- Freezing: Wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil, or place it in an airtight container. Freeze for up to 3 months. Thaw at room temperature, then frost before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Dairy-Free Peanut Butter Cold Brew Protein Shake
American, International, Vegetarian, gluten-free
5.0
(9 reviews)
