Mirage Recipe
Prep: 45 mins (& cooling and decorating time)
Cook: 30 mins
Serves: 12 slices
Spring has sprung, and the best way to celebrate the sunny season is with a sunny dessert! This lemon cake is bright and oh-so refreshing, achieving the perfect balance between sweet and sour. Each soft, moist layer of cake is covered in a vibrant lemon frosting, elevating the zesty citrus flavour in every bite. This cake has an effortlessly sophisticated flair – it’s the ultimate sweet offering for a spring tea party or fancy picnic.
For more spring baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Lemon Cake
3 3/4 cups
cake flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
1 1/4 cups
Mirage Margarine, room temperature
2 cups
sugar
1/3 cup
vegetable oil
4
eggs, room temperature
2
egg whites, room temperature
1 tbsp
vanilla extract
1 1/4 cups
buttermilk (room temperature)
1/4 cups
lemon juice (about 2 lemons)
1 tbsp
lemon zest (about 2 lemons)
Lemon Frosting
1 1/2 cups
Mirage Margarine, room temperature
5 1/2 cups
powdered sugar, sifted
1/3 cup
heavy cream, room temperature
2 tbsp
lemon juice (about 1 lemon)
1/2 tbsp
lemon zest (about 1 lemon)
1/2 tbsp
vanilla extract
1/8 tsp
salt
Directions
Cake
Preheat your oven to 350°F, then grease and flour three 9” cake pans.
In a large bowl, whisk the cake flour, baking powder, baking soda, and salt.
In a stand mixer fitted with a paddle, beat the Mirage Margarine and sugar on high until fully creamed and fluffy, about 5 minutes. Add the vegetable oil and mix for 1 minute. Add the eggs, egg whites, and vanilla, then mix on medium-high until smooth, scraping the sides of the bowl periodically.
Finally, slowly stream in the buttermilk, lemon juice, and lemon zest before increasing the mixer speed to medium-high and mixing until fluffy and white, about 5 minutes. Make sure your ingredients are all room temperature during this step, and take your time with the mixing to ensure everything properly blends together.
Add the dry ingredients and mix on low just until incorporated. Do not over-mix.
Divide the batter evenly among the 3 pans and smooth the tops.
Bake for 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Remove from the oven and cool in the cake pans on a wire rack for 20 minutes. Run a knife around edges, unmold the cakes, then allow them to cool completely on the wire racks while you make the frosting.
Lemon Frosting
In a mixing bowl, beat the Mirage Margarine until creamy, about 2 minutes.
Add the powdered sugar, cream, lemon juice, lemon zest, vanilla, and salt. Mix on low for 30 seconds to bring everything together, then beat on high for about 2 minutes until smooth and spreadable. Adjust with more powdered sugar for thickness or a bit more cream for softness.
Assembly
Trim the tops of the cakes to create a flat surface. Place the first layer on a stand or plate and spread about 1 cup of frosting over the top. Repeat with the second layer and third layer.
Apply a thin crumb coat over the top and sides of the cake, then chill uncovered for at least 30 minutes to set. Frost the top and sides with the remaining buttercream. For a simpler, more rustic appearance, you can skip this step and instead divide the frosting between the tops of the 3 layers, leaving the sides of the cake naked.
Garnish as desired, topping with additional lemon zest and lemon slices, and serve at room temperature.
The frosted cake can hold at room temperature (covered) for up to 4 hours. For longer storage, refrigerate for up to 5 days, then let stand at least 30 minutes at room temperature before serving.
