You know that feeling when...
...You know when you try something for the first time and think “WHERE the heck has this been all my life?” I remember feeling that way the first time I tried my first drink at 21– prior to that the only alcohol I’d encountered was a tiny sip of my dad’s champagne at a friend’s wedding (it was awful to my 15ish year old memory) and the smell of beer…..which I still can’t stand.
EVERYTHING changed with that lemon drop! Ahh, the discovery that all alcohol is not the same!
(Disclaimer: if you love champagne and/or beer, please feel no need to send me any hate mail. I know people like them, they’re just not MY preference. Fair?)
Well, as with all amazing drinks….my brain went instantly to working on a way to incorporate those flavors into a cake! Result is below….give it a shot (lol, pun not intended) and let me know how it goes!
(Disclosure: As a way to keep my kitchen stocked with butter, sugar, and flour I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn a commission by linking to Amazon.com and affiliated sites.
My posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)
Lemon Drop Cake Layers:
Note - this is a simplified layer cake recipe from ChelSweets.com - I highly recommend checking out her site if you haven't before; it's amazing!!
3 1/4 c. all-purpose flour
3 c. granulated sugar
2 1/2 t. baking powder
1 t. salt
1 cup unsalted butter (or 2 sticks) room temperature
2 t. clear vanilla extract
3/4 cups buttermilk, room temperature
½ c vodka (I used Pinnacle whipped vodka)
2 T lemon extract (I recommend against lemon juice; it's likely to react with your baking powder)
2T lemon zest (I recommend fresh, but dried lemon zest is another option)
3-4 drops yellow food coloring, if desired
Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in eggs and mix on low until just incorporated. Mix in the buttermilk, vodka, and lemon extract in two installments, on a low speed. Add in vanilla, lemon zest, and food coloring if desired, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
Bake for 35-37 minutes if using 8-inch pans, or 37-38 minutes for 7-inch cake pans (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.
While you’re waiting…make your frosting!
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.
Optional – I removed about 1 c of frosting and added another 2 T each of both lemon juice and vodka, along with a couple drops of yellow food coloring to add a bit more kick and color to the inside of the cake. Optional but recommended!
- - 1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles)
- 2-3 small lemons
- small knife and cutting board
- - Small piping bag & tip – this set has been one of my favorites!
- additional small piping bag or squeeze bottle (for decorating with white chocolate ganache)
- martini glass – these cake layers bake dense enough to hold a real one, but feel free to use a plastic martini glass if you’d rather
- about ¼ c corn syrup – this is the easiest way I’ve found to rim martini glasses
- about ¼ c sugar and a teaspoon or two of lemon zest, if desired
- two small plates or bowls (to use to decorate your martini glass)
- Lemon zester/grater tool
- Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use)
- I also used a Wilton icing comb on the sides of this cake – optional, but I really liked the decorative effect that it added!
Once your cakes are cool, level them (if needed/desired; these layers bake fairly flat and I didn't take much from the tops). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.
I wanted a bit more of a liqueur kick to the cake layers, so I used a jigger to infuse each one with about 30mL/2T of a mix of vodka and a bit of lemon juice. Optional but recommended! Pipe a rim of white frosting around the edge, and fill with lemon filling. (Or if you’re not using a lemon filling, spread the layer with frosting). Zest a bit of lemon over the frosting, and add your next cake layer on top. Repeat the process with your remaining cake layers.
Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place the icing comb on the cake circle against your cake and run the comb around the cake to texture the frosting. Place the cake into the freezer for about 20 minutes to set the frosting and get the cake cold enough to set the white chocolate ganache decoration.
Decorating the glass:
Pour your corn syrup onto one of your small plates, and sugar and lemon zest into the other. Tip the martini glass upside down and dip the rim into the corn syrup, letting any excess drips fall off. Then dip the rim into the sugar and lemon zest to coat it evenly.
Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Add lemon extract and stir until smooth.
I used small zip-lock bags to pipe this drip (since my squeeze bottles were full of chocolate ganache from another project). A squeeze bottle would work well also!
When your ganache has cooled to a moderate temperature – it should feel slightly warm and still be fairly liquid – transfer it to your piping bag or squeeze bottle. Squeeze about ¼ c of the ganache into the martini glass, and then quickly invert the glass over the cake, pressing the glass into the cake at an angle (check out my video for an extra guide on this step). Slowly drizzle ganache away from the glass, letting it fall down the edge of the cake to create drips.
Pipe a few frosting swirls around the glass and add a few spiraled lemon slices and a bit of zest if you’d like. Add a few quartered lemon slices around the edge of the cake too, if you’d like.
Make this recipe? Let me know how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!