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Adapted from Cooks Illustrated's The New Best Recipes
Serves 12-14
45 minutes preparation time, plus time for frosting and decorating
20 to 25 minutes baking time
I have written the recipe as a round layer cake. But to make Mickey I only baked one of the layers in a 9-inch round pan. The remaining batter, I put into smaller round pans (I ended up using 3) so that I could make the ears. The cooking time for the smaller pans was 5 or 10 minutes less than for the larger pans.
Whatever shape you make the cake, I find it helpful to freeze the cake for a short time (15 to 30 minutes) before frosting it. The cake will be firmer and fewer crumbs will end up in the frosting.
For the cake:
4 large eggs
1/4 cup freshly grated lemon zest (about 4 lemons)
1/2 cup fresh lemon juice (2-3 lemons)
2 teaspoons vanilla extract
1 3/4 cups cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
16 tablespoons (2 sticks) butter at room temperature, cut into tablespoons
For the frosting:
4 tablespoons unsalted butter at room temperature
8 ounces cream cheese at room temperature
1/4 cup freshly squeezed lemon juice
3 cups confectioners' sugar
Preheat the oven to 350 degrees. Butter and flour 2 9-inch round cake pans.
In a small bowl, whisk together the eggs, lemon zest, lemon juice, and vanilla. Take out one cup of the egg mixture and set it aside.
Measure the cake flour, baking powder, sugar, and salt into a mixing bowl. Mix on low for just a few seconds until the ingredients combine. With the mixer running on low, add the butter one tablespoon at a time, waiting about 10 seconds after each addition. Mix until the butter and flour form small clumps.
Add the cup of egg mixture that you set aside and mix just to incorporate. Turn the speed to medium-high and beat until the mixture turns lighter in color and becomes fluffy, about a minute. Add the remaining egg mixture and mix to combine. Scrape down the sides of the bowl, and mix until the mixture is fully combined. The batter will look slightly curdled.
Pour the batter into the cake pans and smooth the tops with a spatula.
Bake until the cakes are golden brown and a toothpick comes out clean, 20 to 25 minutes. Cool on a rack in the pans for about 10 minutes. Remove from the pans and continue to cool on a rack until completely cool to the touch before frosting.
To make the frosting, use a mixer to beat the cream cheese and butter together on medium speed. Add the confectioner's sugar and beat until light and fluffy. Add the lemon juice and mix again to combine.
To assemble the cake, place the first layer on a serving tray. If it is not flat across the top, trim a bit of the center off the top with a large knife. Frost the entire cake. Add the second layer and frost again. Garnish with lemon slices.