Lemon Doberge Cake

Lemon Doberge Cake ingredients

• 2.5 cups all-purpose flour
• 2.5 tsp baking powder
• 0.5 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 whole large eggs
• 1 tsp vanilla extract
• 1.5 cups buttermilk
• 1 cup granulated sugar
• 4 tbsp cornstarch
• 6 whole large egg yolks
• 0.5 cup fresh lemon juice
• 2 tsp lemon zest
• 1 cup water
• 4 tbsp unsalted butter, cubed
• 1 tsp vanilla extract
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 4 tbsp heavy cream
• 1 tsp vanilla extract
• 4 cups powdered sugar
• 4 tbsp light corn syrup
• 0.33 cup milk
• 0.5 tsp lemon extract (optional)
• few drops yellow food coloring (optional)

How to make Lemon Doberge Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy release.
2. **For the Cake Layers:** In a medium bowl, whisk together 2.5 cups all-purpose flour, 2.5 tsp baking powder, and 0.5 tsp salt. Set aside.
3. In a large bowl, cream together 1 cup softened unsalted butter and 2 cups granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. Beat in 4 large eggs one at a time, mixing well after each addition, then stir in 1 tsp vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with 1.5 cups buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
5. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. **For the Lemon Custard Filling:** In a medium saucepan, whisk together 1 cup granulated sugar and 4 tbsp cornstarch. Add 6 large egg yolks, 0.5 cup fresh lemon juice, 2 tsp lemon zest, and 1 cup water. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil, about 8-10 minutes. Reduce heat and simmer for 1 minute.
7. Remove the custard from heat and stir in 4 tbsp cubed unsalted butter and 1 tsp vanilla extract until the butter is fully melted and incorporated. Transfer the custard to a bowl, cover directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until completely cold and firm.
8. **For the Buttercream Icing:** In a large bowl, beat 1 cup softened unsalted butter with an electric mixer until smooth. Gradually add 4 cups powdered sugar, beating until fully incorporated. Add 4 tbsp heavy cream and 1 tsp vanilla extract, then beat on medium-high speed for 3-5 minutes until light, fluffy, and spreadable.
9. **Assembly:** Once the cake layers are completely cool, carefully slice each cake layer horizontally into three thin layers using a long serrated knife, resulting in six thin cake layers. Place one cake layer on your serving plate or cake stand.
10. Spread a generous layer of the chilled lemon custard over the first cake layer, extending to the edges. Repeat this process with the remaining cake layers and custard, stacking them high. Use all the lemon custard.
11. Carefully frost the entire cake (top and sides) with the buttercream icing, creating a smooth, even layer. This layer of buttercream helps to seal in the custard and provides a smooth surface for the poured fondant. Chill the cake in the refrigerator for at least 1 hour, or until the buttercream is firm.
12. **For the Poured Fondant Glaze:** In a medium saucepan, combine 4 cups powdered sugar, 4 tbsp light corn syrup, and 0.33 cup milk. Heat over low heat, stirring constantly, until the mixture is smooth, glossy, and just warm to the touch (do not boil). If desired, stir in 0.5 tsp lemon extract and a few drops of yellow food coloring until evenly distributed. The glaze should be fluid but thick enough to coat a spoon.
13. Place the chilled, buttercream-frosted cake on a wire rack set over a baking sheet (to catch drips). Pour the warm fondant glaze over the top center of the cake, allowing it to naturally flow down the sides. Use an offset spatula to gently encourage even coverage if needed, but avoid overworking it. Let the glaze set at room temperature for about 15-20 minutes, then transfer the cake to the refrigerator to chill overnight for the best flavor and texture development before slicing and serving.

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