Pastel de limón
User Reviews
5
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
50 mins
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Additional Time
2 hrs
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Total Time
3 hrs 5 mins
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Servings
12
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Calories
576 kcal
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Course
Dessert
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Cuisine
International
Pastel de limón
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Pastel de Limón (also known as Torta de Limón) is a simple butter cake infused with the fresh flavor of lemon zest and juice.
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Ingredients
Cake:
- 425 grams all-purpose flour 15 ounces
- 3 tablespoons lemon zest from about 3 lemons, grated zest, 3 tablespoons juice
- 3 tablespoons lemon juice from about 3 lemons, grated zest, 3 tablespoons juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- ¾ cup buttermilk , room temperature
- 3 egg plus 1 large egg yolk
- 18 tablespoons unsalted butter cut into 18 pieces, softened, 2¼ sticks
- 400 grams granulated sugar 14 ounces
Lemon Cream Cheese Frosting:
- 8 oz cream cheese softened, full-fat block, 226 g
- 8 oz unsalted butter softened but still cool to the touch, 113 g / 8 tablespoons
- 8 oz confectioners' sugar
- 1 tablespoon Dry whole milk optional, Nestlé brand
- 1 teaspoon vanilla extract
- lemon zest of 1
- 1 to 2 tablespoons lemon juice if needed to make more spreadable, fresh
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
9 reviews
Excellent
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