Welcome to my Lemon Cake Doberge Recipe! If you’re looking for a sweet and tangy dessert that’s perfect for any occasion, then look no further. This recipe is the perfect blend of sweet and tart, making it a crowd-pleaser at any party or gathering.
As a barista, I’m always experimenting with new recipes and flavor combinations. And when it comes to desserts, there’s nothing quite like the zesty taste of lemon to add a little something special. This Lemon Cake Doberge is a classic New Orleans dessert that has been enjoyed for generations, and I’m excited to share my take on it with you.
This recipe is not for the faint of heart. It’s a labor of love that requires some time and effort to get just right. But trust me, the end result is worth it. With six to eight thin layers of lemon cake and lemon pudding, this cake is a showstopper that’s sure to impress your guests.
But don’t worry, I’ll guide you through every step of the process with detailed instructions and helpful tips. So put on your apron, preheat your oven, and let’s get started on making this delicious Lemon Cake Doberge!
Why You’ll Love This Recipe
Lemon Cake Doberge is a delectable dessert that will leave you wanting more. This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or a special event. There are several reasons why you’ll love this recipe.
Firstly, the lemon flavor is refreshing and tangy, making it a perfect dessert for hot summer days. The lemon peel and fresh lemon juice give the cake a zesty taste that is irresistible. The cake is also light and airy, making it a perfect dessert after a heavy meal.
Secondly, this cake is easy to make, and the ingredients are readily available in your local grocery store. The recipe is straightforward and easy to follow, making it a perfect dessert recipe for beginners. You don’t need any fancy equipment or ingredients to make this cake; a simple mixer and a few basic ingredients are all you need.
Thirdly, this cake is versatile and can be customized to suit your taste buds. You can add chocolate to the recipe to make a delicious lemon chocolate doberge cake, or you can add a layer of lemon pudding to give it a creamy texture. The possibilities are endless, and you can make this cake your own.
Finally, Lemon Cake Doberge is a New Orleans classic, and it’s a dessert that is loved by many. It’s a cake that has been around for years, and it has stood the test of time. It’s a dessert that will transport you to the heart of New Orleans, and you’ll feel like you’re enjoying a slice of heaven.
In conclusion, Lemon Cake Doberge is a dessert that you’ll love. It’s a perfect dessert for any occasion, and it’s easy to make. The lemon flavor is refreshing and tangy, and the cake is versatile, and you can customize it to suit your taste buds. It’s a New Orleans classic, and you’ll love every bite of it.
- 1 1/2 cups of white sugar
- 1 cup of sweet butter
- 1/2 cup of shortening
- 5 large eggs
- 3 cups of cake flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of fine sea salt
- 1 cup of milk
- 1 teaspoon of pure vanilla extract
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of grated lemon peel
Lemon Pudding Ingredients:
- 1 1/2 cups of granulated sugar
- 1/2 cup of cornstarch
- 1/2 teaspoon of fine sea salt
- 4 cups of whole milk
- 4 large egg yolks
- 1/2 cup of fresh lemon juice
- 1 tablespoon of grated lemon peel
- 2 tablespoons of unsalted butter
- 1 teaspoon of pure vanilla extract
- 5 cups of icing sugar
- 1 cup of unsalted butter
- 1/2 cup of cold water
- 2 teaspoons of pure vanilla extract
- 4 tablespoons of fresh lemon juice
- 1 tablespoon of grated lemon peel
The ingredient list for this lemon cake doberge recipe may look lengthy, but it’s worth it for the delicious layers of lemon pudding and cake. Be sure to use fresh lemon juice and grated lemon peel for maximum flavor. Additionally, cake flour is recommended for a lighter texture, but all-purpose flour can be substituted if necessary. For the lemon pudding layer, it’s important to use cornstarch as a thickener to achieve the desired consistency. Finally, the icing includes both fresh lemon juice and grated lemon peel for an extra burst of flavor.
The Recipe How-To
Now that you have all the ingredients, let’s dive into how to make this delicious Lemon Cake Doberge. Follow these simple steps:
Step 1: Make the Lemon Cake Layers
- Preheat your oven to 350°F.
- Grease and flour six 8-inch thin cake pans.
- In a bowl, sift together 3 cups of cake flour, 1 tablespoon of baking powder, and 1 teaspoon of fine sea salt.
- In a separate bowl, cream together 1 1/2 cups of sweet butter and 2 1/2 cups of granulated sugar until fluffy.
- Add in 5 large eggs and 3 large egg yolks, one at a time, beating well after each addition.
- Mix in 2 teaspoons of pure vanilla extract, 1/2 cup of fresh lemon juice, and 4 teaspoons of lemon zest.
- Gradually add in the flour mixture, alternating with 1 1/2 cups of milk, and mix until just combined.
- Divide the batter evenly among the six pans.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the layers cool completely in the pans before removing them.
Step 2: Make the Lemon Curd
- Whisk together 1 1/2 cups of granulated sugar, 1/2 cup of fresh lemon juice, 5 large egg yolks, 1/4 cup of unsalted butter, and 2 tablespoons of lemon zest in a heavy saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
- Remove from heat and let cool completely.
Step 3: Make the Buttercream Frosting
- In a bowl, beat together 4 cups of icing sugar, 1 1/2 cups of sweet butter, 2 teaspoons of pure vanilla extract, and 4 tablespoons of heavy cream until smooth.
- Add in the cooled lemon curd and mix until well combined.
Step 4: Assemble the Cake
- Place one layer of the lemon cake on a cake stand or plate.
- Spread a thin layer of the buttercream frosting on top.
- Place another layer of cake on top and repeat until all six layers are stacked.
- Cover the entire cake with a thin layer of frosting (crumb coat) and refrigerate for 15 minutes.
- Frost the cake with the remaining buttercream frosting, using an offset spatula to create a smooth finish.
- Garnish with lemon peel or icing sugar.
Step 5: Serve and Enjoy!
- Slice the Lemon
Substitutions and Variations
If you’re in the mood to experiment with flavors, there are a few substitutions and variations you can try with this lemon cake doberge recipe. Here are some ideas:
– Lemon Chocolate Doberge: To give this cake a chocolate twist, you can add 2 tablespoons of cocoa powder to the cake batter and chocolate pudding between the layers. This combination of tangy lemon and rich chocolate is sure to be a winner.
– Lemon Hummingbird Cake: For a tropical twist, you can add 1/2 cup of mashed bananas, 1/2 cup of crushed pineapple, and 1/2 cup of chopped pecans to the cake batter. This cake is usually topped with cream cheese frosting and garnished with more chopped pecans.
– Lemon Buttercream Cake: If you’re a fan of buttercream frosting, you can swap the cream cheese frosting for buttercream frosting. To make the frosting, beat 1 cup of unsalted butter with 4 cups of icing sugar, 2 tablespoons of fresh lemon juice, and 1 teaspoon of pure vanilla extract until light and fluffy.
– Limback Legacy Cake: If you’re looking for a classic New Orleans cake, you can try making a Limback Legacy Cake. This cake is made with six to eight thin layers of vanilla cake, lemon pudding, and lemon curd. The cake is then topped with a lemon glaze and garnished with candied lemon peel.
– Gluten-free Lemon Cake: If you’re gluten intolerant, you can substitute the cake flour with a gluten-free flour blend. Just make sure to use a blend that contains xanthan gum, which will help bind the ingredients together.
– Dairy-free Lemon Cake: If you’re lactose intolerant, you can substitute the butter and milk with dairy-free alternatives such as vegan butter and almond milk. You can also use a dairy-free cream cheese alternative for the frosting.
Remember, these are just a few ideas to get you started. Feel free to get creative and come up with your own variations. Just make sure to adjust the ingredient quantities accordingly to maintain the structure and texture of the cake.
Serving and Pairing
This Lemon Cake Doberge is a perfect dessert for any occasion. It’s light and refreshing, making it perfect for a summer gathering or a birthday party. The lemon flavor is not too overpowering, making it ideal for pairing with a variety of beverages.
One of the best ways to serve this lemon cake is with a cup of hot tea or coffee. The warm beverage complements the lightness of the cake and brings out the lemon flavor. If you prefer something cold, a glass of iced tea or lemonade would be a perfect match. The sweetness of the drinks balances the tanginess of the lemon cake.
Another great way to serve this cake is with a dollop of whipped cream. The cream adds a richness to the light and airy texture of the cake. You can also sprinkle some icing sugar on top of the whipped cream to add a touch of sweetness.
If you’re feeling adventurous, you can pair this lemon cake with a light white wine. The acidity of the wine complements the tanginess of the lemon cake, making it a perfect match. A glass of champagne or sparkling wine would also be a nice pairing for a special occasion.
When it comes to serving this lemon cake, you have many options. You can slice it into small pieces and serve it as an individual dessert. Or you can serve it as a whole cake and let your guests slice their own pieces. Either way, this lemon cake is sure to be a crowd-pleaser.
Overall, this Lemon Cake Doberge is a versatile dessert that pairs well with a variety of beverages. Whether you prefer hot or cold drinks, sweet or tangy flavors, this lemon cake is sure to delight your taste buds.
Make-Ahead, Storing and Reheating
One of the great things about the Lemon Cake Doberge Recipe is that it can be made ahead of time and stored for later consumption. The cake can be kept in the refrigerator for up to 3 days or in the freezer for up to 2 months.
If you choose to freeze the cake, make sure to wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to serve, thaw the cake in the refrigerator overnight and bring it to room temperature before slicing and serving.
To reheat the cake, preheat the oven to 350°F (175°C) and place the slices on a baking sheet. Bake for 10-15 minutes or until warmed through. Alternatively, you can microwave individual slices for 20-30 seconds on high power until heated through.
If you have leftover lemon icing, store it in an airtight container in the refrigerator for up to 5 days. Simply bring it to room temperature before using it again.
Keep in mind that the cake may become slightly dry after being stored, but this can be easily remedied by brushing each cake layer with a little bit of lemon juice before assembling the cake.
By following these simple tips and recommendations, you can make sure that your Lemon Cake Doberge Recipe stays fresh and delicious for as long as possible.
Tips for Perfect Results
Making a perfect lemon cake doberge can be a bit tricky, but with these tips, you can achieve a delicious and mouth-watering dessert that will make your guests come back for more. Here are some tips that will help you achieve a perfect lemon cake doberge.
First of all, make sure that all your ingredients are at room temperature. This will ensure that your batter is smooth and that your cake bakes evenly. Room temperature ingredients also blend better, creating a more homogeneous batter.
When adding the flour to the batter, make sure to sift it first. Sifting will remove any lumps and aerate the flour, which will help the cake rise better. It will also make the batter smoother and easier to work with.
Another important tip is to not overmix the batter. Overmixing can result in a tough and dense cake. Mix the batter just enough to combine all the ingredients and stop as soon as the batter is smooth.
When it comes to baking the cake, make sure to preheat your oven to the correct temperature. A hot oven will ensure that the cake rises properly and bakes evenly. It is also important to not open the oven door while the cake is baking, as this can cause the cake to sink in the middle.
Once the cake is baked, let it cool completely before adding the icing. If the cake is warm, the icing will melt and run off the sides, and you will not be able to achieve a smooth and even coating.
When it comes to decorating the cake, use a sharp knife to slice the cake into even layers. A sharp knife will ensure that the layers are even and neat. Also, make sure to chill the cake before slicing it, as a chilled cake is easier to slice.
Lastly, don’t be afraid to experiment with different types of icing and decorations. Lemon cake doberge pairs well with a variety of flavors, such as cream cheese icing, lemon buttercream, or even chocolate ganache. You can also decorate the cake with fresh berries, lemon slices, or candied lemon peel.
By following these tips and using high-quality ingredients, you can achieve a perfect lemon cake doberge that will impress your guests and leave them wanting more.
Now that we’ve gone through the ingredients list and recipe how-to for this delicious Lemon Cake Doberge, it’s time to address any questions you may have. In this section, we’ll cover some frequently asked questions about this recipe to help you make the most out of it. From ingredient substitutions to serving suggestions, we’ve got you covered. So, let’s dive in!
What kind of cake is Doberge?
If you’re looking for a cake to celebrate a special occasion, then a doberge might be the perfect choice for you. This cake is typically made of several delicate layers of vanilla sponge cake that are filled with a creamy custard or filling. Finally, it is coated with a decadent frosting that is sure to satisfy your sweet tooth.
What does a doberge cake taste like?
When it comes to cakes, a popular choice is a combination of chocolate and lemon pudding. These cakes usually have six or more layers and are coated with a delicate layer of buttercream and either a fondant shell or a poured glaze. The classic flavors for these cakes are chocolate, lemon, and caramel.
What is a New Orleans doberge cake?
Doberge Cake is a dessert that features multiple thin layers of cake and pudding or buttercream, typically ranging from six to eight layers. A popular variation in New Orleans involves topping the cake with a glaze, while lemon and chocolate are the most commonly used flavors. Some recipes even combine these two flavors to create a unique and delicious treat.
Why is my lemon cake not fluffy?
When making cakes, it is crucial to cream butter and sugar together properly as it sets the foundation for a fluffy cake. This process involves the butter trapping air, which expands during baking and gives the cake its light and airy texture. Therefore, using room temperature butter is recommended as it makes it easier to cream the butter and sugar together. However, it is important not to over-cream the mixture as it can result in a dense and heavy cake.
In conclusion, the Lemon Cake Doberge recipe is a must-try for anyone who loves desserts with a tangy twist. The combination of the sweet buttery layers and the refreshing lemon pudding is a match made in heaven. This recipe is perfect for any occasion, whether it’s a birthday celebration or a family gathering.
With the tips and recommendations provided in this article, you can make this cake with ease and achieve perfect results every time. Don’t be afraid to experiment with substitutions and variations to make it your own.
So, what are you waiting for? Gather the ingredients and start baking your Lemon Cake Doberge today. Trust me, your taste buds will thank you.
Lemon Cake Doberge Recipe
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup sweet butter
- 1/4 cup crisco white shortening
- 1 1/2 cups white sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 3 large egg yolks, room temperature
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 3 egg whites, beaten till stiff
- 1 1/4 cups white sugar
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1/8 teaspoon fine sea salt
- 1 1/2 cups cold water
- 3 egg yolks, lightly beaten
- 2 tablespoons sweet butter
- 2 teaspoons lemon peel, finely shredded
- 1/3 cup fresh lemon juice
- 6 ounces cream cheese, softened, room temperature
- 3 cups icing sugar
- 1 teaspoon lemon peel, finely shredded
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon lemon extract
- Make the lemon filling first to allow time for it to cool. In a pan combine, sugar, cornstarch, flour and salt. Stir in cold water and cook till thickened and bubbly. Now cook for two more minutes.
- Put the beaten egg yolks into a bowl and mix with 1 cup of the hot sugar mixture. When well blended pour the egg yolks mixture back into the hot sugar mixture in the pan, bringing to a gentle boil. Stirring constantly, cook for two more minutes then remove from heat.
- Stir in butter, 1 tsp lemon peel and lemon juice, make sure to mix well. Cover with plastic wrap, cool at room temperature -- Do Not Stir again.
- Preheat oven to 375 degrees. Grease and flour three 8" round baking pans. Combine flour, baking powder and salt in medium size bowl. Mix butter and shortening till creamy.
- Add sugar, vanilla and lemon extracts, mix until light and fluffy.
- Next add egg yolks, one at a time, beating for 1 minute each. Add milk and lemon juice together. set aside.
- Now add dry ingredients, and milk/lemon mixture alternating until well blended. Gently, fold in the egg whites. Pour 3/4 cup of batter into each prepared pan. Bake in 375 degree oven for 10 - 13 minutes, or until tested done.
- Cool in pan for 5 minutes. Remove from pans and cool on racks. Now wash, grease and flour pans again and repeat procedure. When finished you will have six cake layers.
- Beat cream cheese, icing sugar until fluffy. Add 1 tsp lemon peel, 1/4 tsp vanilla extract and 1/4 tsp lemon extract and beat till smooth.
- To assemble the cake, place one layer on bottom of a cake platter. Pour 1/2 cup of lemon filling on top of cake. Repeat the above procedure with the remaining four cake layers and filling.
- Top with final layer of cake. Cover cake with plastic wrap and put in fridge for 2 hours till well chilled.
- Spread Lemon Frosting on sides and top of entire cake. Cover and refrigerate until ready to serve. ENJOY! ENJOY! ENJOY!
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.