Sunshine Lemon Layer Cake — Naturally Yellow (uses Natural Yellow Food Color — Water-Soluble)

Sunshine Lemon Layer Cake — Naturally Yellow (uses Natural Yellow Food Color — Water-Soluble)

Dolce Flav

Servings

12

Prep Time

25 minutes

Cook Time

28 minutes

Category

Natural Yellow Food Color - Water Soluble

Make two tender lemon cake layers, tint the batter with a water-soluble natural yellow extract until you reach a sunny shade, then bake until springy. Whip a silky lemon buttercream, add the same natural yellow extract (a little at a time) to match the cakes, then stack and crumb-coat, chill, and finish with a smooth final coat. This natural color keeps frosting and crumb vibrant when added incrementally and tempered with liquids (milk/cream) for even dispersion.

Ingredients

    For the cake

    • 2 1/2 cups (320 g) cake flour (or all-purpose + 2 tbsp cornstarch)
    • 1 1/2 cups (300 g) granulated sugar
    • 1 tbsp baking powder
    • 1/2 tsp fine salt
    • 1/2 cup (115 g) unsalted butter, room temperature
    • 1/2 cup (120 ml) neutral oil (canola or vegetable)
    • 3 large eggs, room temperature
    • 1 cup (240 ml) whole milk, room temperature
    • 1/4 cup (60 ml) fresh lemon juice
    • Zest of 2 lemons
    • 2 tsp pure vanilla extract
    • 1/2–1 tsp Natural Yellow Food Color — Water-Soluble Extract

    For lemon buttercream

    • 1 1/2 cups (340 g) unsalted butter, room temperature
    • 5 cups (600 g) powdered sugar, sifted
    • 3–4 tbsp fresh lemon juice (to taste)
    • 2–3 tbsp heavy cream or milk (adjust for consistency)
    • 1/4–1/2 tsp Natural Yellow Food Color — Water-Soluble Extract
    • Pinch of salt

    Directions

    1. Preheat & prepare pans. Heat oven to 350°F (175°C). Butter and line two 8-inch round pans; dust with flour and tap out excess.

    2. Dry mix. Whisk cake flour, baking powder, and salt in a bowl. Set aside.

    3. Cream & combine. In a stand mixer, beat butter and oil with sugar on medium speed until pale and fluffy (2–3 min). Add eggs one at a time, mixing after each. Stir in vanilla, lemon zest, and lemon juice.

    4. Alternate wet/dry. With mixer on low, add dry mix in three additions alternating with milk (begin and end with dry). Scrape bowl; mix until just combined.

    5. Color the batter. Start with 1/4 tsp Natural Yellow Food Color — Water-Soluble and fold gently into batter. If shade is too pale, add small increments (1/8 tsp) until desired intensity. Avoid overmixing.

    6. Bake. Divide batter evenly between pans. Bake 22–28 minutes at 350°F (175°C), or until a toothpick comes out with moist crumbs. Cool 10 min in pans, then invert onto racks to cool completely.

    7. Make buttercream. Beat butter until smooth. Gradually add powdered sugar (low speed) until mostly combined. Add lemon juice, cream, and pinch of salt; increase speed and beat until silky. Add the natural yellow color a few drops at a time (it disperses best when diluted in a tiny spoonful of cream or milk first) until the frosting matches the cake. (Because natural yellows can be concentrated and sometimes carry flavor, dilute and taste as you go.)

    8. Assemble. Level cakes if needed. Place first layer on cake board, pipe/ spread 3/4–1 cup buttercream, add second layer, crumb coat, chill 20–30 minutes, then finish with final coat and decorate.

    9. Serve & store. Keep refrigerated up to 4 days; bring to room temp before serving for best texture.