Moist enough to make someone so delightfully craving for it. Minus the use of added-sugar, experience the candy-like taste of this recipe without the guilt.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup butter
3 large eggs eggs
1 teaspoon vanilla extract
1 cup milk
Filling:
1 tablespoon grated lemon zest
½ cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
4 large egg yolks, beaten
Frosting:
½ cup butter softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk
Directions:
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder, and salt. Set aside.
Step 2 In a large bowl, cream the butter until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Step 3 Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cooling in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
Step 4 To make the filling: In a medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice, and 1 tablespoon cornstarch until smooth, mix in 6 tablespoons butter, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In a small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the saucepan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Step 5 Pour mixture into a medium bowl. Press plastic wrap onto the surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate for 3 hours.
Step 6 To make the frosting: In a large bowl, beat 1/2 cup butter, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
Step 7 To assemble: With a long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add the third layer, and spread with the remaining half of the lemon filling. Press on the final cake layer, and frost the top and sides of the cake with the remaining frosting. Refrigerate cake until serving time.
Consume Miracle Berry:
Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact:
The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt, and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
Calorie savings:
2 cups sugar - 1,544 calories
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