Lemon Cake Doberge

The Doberge cake, a New Orleans specialty, was created by Beulah Ledner in the 1930s. It is known for its multiple layers of cake and creamy filling, often flavored with lemon or chocolate.

This is vegetarian recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 21.

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Medium

Lemon Cake Doberge

Cooking Method: Baking Cuisine: American, French Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 120 min Total Time 3 hrs 10 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• For the cake layers:
• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• 1 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 3 Eggs
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Milk
• 1 tablespoon Lemon zest
• 2 drop Yellow food coloring (optional)
• For the lemon filling:
• ¹⁄₂ cup Lemon juice
• ¹⁄₂ cup Granulated sugar
• 3 Egg yolks
• 4 tablespoon Unsalted butter
• For the lemon buttercream:
• 1 cup Unsalted butter, softened
• 4 cup Powdered sugar
• 2 tablespoon Lemon juice
• 1 tablespoon Lemon zest

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt for the cake layers.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Stir in the lemon zest and yellow food coloring, if desired.
5. Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, prepare the lemon filling. In a small saucepan, combine the lemon juice, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let cool.
7. Once the cakes have cooled, remove them from the pans and place one cake layer on a serving plate. Spread half of the lemon filling evenly over the cake layer. Repeat with the second cake layer and remaining lemon filling. Top with the third cake layer.
8. To make the lemon buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, beating well after each addition, until light and fluffy.
9. Frost the top and sides of the cake with the lemon buttercream. Refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.