Lemon Speculoos Layer Cake with Chocolate Sprinkles

INGREDIENTS:
makes one 6-inch, 3 layer cake

for lemon cake:

  • 1 1/4 cups + 2 Tbspn (192.5 gr) whole wheat pastry flour
  • 1 tspn baking powder
  • 1/8 tspn salt
  • 1 stick (8 Tbspn) butter, at room temperature
  • 1 cup (200 gr) sugar
  • 1 tspn fresh lemon zest
  • 2 eggs, at room temperature
  • 1/4 cup + 2 Tbspn whole milk
  • 2 Tbspn freshly squeezed lemon juice

METHOD:

  1. Preheat oven to 180 degrees C. Grease and flour three 6 x 2 inch round cake pans, line the bottoms with parchment rounds and grease again. If desired, line the cake pans with bake-even strips. Set aside.
  2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, cream the butter, sugar, and lemon zest together until light and fluffy, about 2-3 minutes on medium.
  4. Add the eggs to the creamed butter one at a time, beating well after each addition.
  5. Add the flour in three additions, alternating each with milk and lemon juice.
  6. Pour the batter into the prepared cake pans. Bake for 35-40 minutes until a toothpick inserted into the center of the cakes come out cleanly. Remove from the oven and let cool on a wire rack for 15 minutes before turning out of the pans and cooling completely.

for speculoos frosting:

  • 1 1/2 sticks (12 Tbpsn) butter, at room temperature
  • 1 cup speculoos spread
  • 3 cups sifted powdered sugar
  • 6 oz. cream cheese, cold
  • dark chocolate sprinkles

METHOD:

  1. Beat the butter until light and fluffy, about 2-3 minutes.
  2. Add the speculoos spread and beat until well-combined.
  3. Gradually beat in the sifted powdered sugar.
  4. Gradually add small chunks of the cold cream cheese, beating well after each addition.
  5. Frost cake, adding chocolate sprinkles between each layer and on top.

 

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