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LEMONY ZUCCHINI CAKE WITH GOAT CHEESE FROSTING FROM LAYERED.

Recipe reprinted with permission of the author from Layered: Baking, Building, and Styling Spectacular Cakes by Tessa Huff, published by Stewart Tabor & Chang, 2016.
** denotes my addition or change to the recipe—changes are disclosed, and the original item is noted.
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Ingredients
  

adapted from Real Simple

  • ¾ cup pure water
  • ¾ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 lemon very thinly sliced

zucchini cake

  • butter or nonstick cooking spray for the pans
  • 2 ½ cups (315 g) all-purpose flour, plus more for the pans
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup plus 2 tablespoons (150 ml) grapeseed oil
  • **1 ¼ cups honey (original recipe calls for 1 ½ cups (300 g) granulated sugar)
  • 2 teaspoons finely grated lemon zest
  • 3 large eggs
  • 1 ½ cups (225 g) grated zucchini drained
  • 3 tablespoons buttermilk
  • 1 teaspoon fresh lemon juice

goat cheese frosting

  • 4 ounces (115 g) soft goat cheese, at room temperature
  • ½ cup (1 stick / 115 g) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar sifted
  • 2 to 3 teaspoons whole milk
  • ½ teaspoon pure vanilla extract
  • **2 teaspoons finely grated lemon zest

lemon glaze

  • 1 cup (125 g) confectioners’ sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • **fresh chamomile flowers for garnish

Instructions
 

Make the vanilla candied lemons.

  • Place a wire rack over a parchment-lined baking sheet to cool the lemons on once candied.
  • In a small sauce pan, bring ¾ cup water and ¾ cup granulated sugar to a boil over medium-high heat. Stir frequently until mixture is translucent, about three minutes. Add very thinly sliced lemon and ½ teaspoon vanilla extract. Stir to incorporate vanilla, and ensure lemon slices are fully coated. Simmer for about 12 minutes, until slices are translucent. Strain out lemons (I reserved the liquid as a lemon-vanilla simple syruand lay flat on the wire rack to cool while you make the cake.

Make the zucchini cake.

  • Preheat the oven to 350ºF (175ºC). Grease and flour four 6-inch (15 ccake pans and set aside. **I used three 8-inch cake pans instead. I also lined the base of each cake pan with a circle of parchment paper (cut out from a pencil-traced outline of the base of the pan on parchmenthat was then greased and floured as well.
  • Sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, honey (or sugar), and lemon zest on medium speed for 2 minutes. With the mixer on medium low, add the eggs one at a time. Stop the mixer and scrape down the bowl.
  • Turn the mixer to low and add the flour mixture in two batches until incorporated. Add the zucchini, buttermilk, and lemon juice. Mix on medium for no more than 30 seconds.
  • Evenly divide the batter among the prepared pans. Bake for 13-16 minutes (if using 6 inch cake pans, bake time will be 24 to 26 minutes), or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

Make the goat cheese frosting.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the goat cheese and butter together until smooth. With the mixer on low, gradually add the confectioners’ sugar, milk, and vanilla until incorporated. Turn the mixer up to medium high and mix until the frosting is fluffy.

Assemble the cake.

  • Once the cakes have completely cooled, level them and choose which layer will be at the bottom (**go for the sturdiest or thickest). Place it on a cake plate or serving dish. Spread on one-third of the goat cheese frosting with an offset spatula. Top with the next layer of cake and repeat twice with the frosting, **ending with a thinner layer of frosting on the top.

Make the lemon glaze.

  • In a small bowl, whisk together the sugar, 2 tablespoons of the lemon juice, and the lemon zest until the sugar has dissolved. Add more lemon juice until the glaze is thick yet able to drip over the sides of the cake. Pour the lemon glaze onto the center of the top of the cake. Spread it with an offset spatula and let it drop over the edges.
  • **Top with candied lemon slices and chamomile flowers, or as desired.

Notes

Baker’s notes. If making in advance, store the cake wrapped in plastic in the fridge. Make the glaze just before serving. Leftovers will keep in the fridge for up to 3 days.