Sweet Vanilla Pea Cake with Lemon Frosting
User Reviews
4.9
Sweet Vanilla Pea Cake with Lemon Frosting
Description
The Sweet Vanilla Pea Cake incorporates cooked, pureed peas into a creamed mixture of butter and sugar, providing moisture and subtle vegetal sweetness beneath vanilla and lemon flavorings. Eggs are added for structure, then flour, baking powder, and salt are gently folded in to create a light batter. The cake is baked in prepared pans at a moderate temperature until the crumb is firm and a skewer inserted comes out clean.
Once cooled, the cake is iced with lemon buttercream made by creaming butter and powdered sugar, then adding lemon zest and juice to achieve a smooth, tangy frosting. This contrast highlights the pea's natural sweetness while the lemon adds freshness and balance.
Garnishing with pea shoots or extra lemon zest brightens the presentation. The cake provides a unique way to include peas in baking without altering the expected vanilla profile significantly, making it suitable for those interested in mild vegetable-infused desserts.
Ingredients
- 2 cups pea 275g, fresh or frozen
- ¾ cup butter room temperature, 200g
- ¾ cup sugar 150g
- 3 egg
- 2 teaspoons vanilla extract
- lemon zest and juice of ½ lemon
- 2 cups all-purpose flour 250g
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Lemon Buttercream:
- ⅔ cup butter room temperature
- 2 ½ cups powdered sugar 300g, icing sugar
- lemon zest and juice of ½ lemon
To finish:
- pea shoots optional
- lemon optional, zest
Instructions
For the Vanilla Pea Cake:
- Preheat the oven to 325F / 160C. Grease and line two 9” cake pans (or three 6” pans, as I did in the pictures).
- Boil the peas for a few minutes, drain, refresh under cold water and puree until completely smooth. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the cooled pea puree, vanilla, zest and lemon juice.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.
For the Lemon Frosting:
- In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.
To Assemble:
- Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with pea shoots and lemon zest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 99mg | 33% |
| Sodium | 307mg | 13% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 10mg | 11% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
