Chasing Delicious | Sweet Corn & Lemon Summer Cake
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Sweet Corn & Lemon Summer Cake

Sweet Corn and Lemon Summer Cake at chasingdelicious.com. Get more delicious at @chasedelicious.

 

R Sweet, tangy, and unmistakably summer. If you didn’t know corn lends a deliciously earthy sweetness to desserts, then you are in for a surprise. Sweet, tart lemon curd layered between rich, yellow cornmeal cake and topped with a rich buttercream, this cake is delicious, bright, and flavorful.

 

I often find myself lost in a daydream, my eyes staring right through the slow waving, sky-scraping blades of browning grass. Thinning green stems no longer hold colorful buds and wide open flowers. I just watch as summer slowly fades away.

 

And then the wind picks up.  A few loose green leaves find themselves caught in the turbulence. I look up. Green everywhere. Thank god. Summer’s not gone yet.

 

I always miss summer. I mostly miss the recipes, the bright, flavorful ingredients, and the colorful dishes. And I miss corn.

 

So here is my ode to Summer. Ok, so lemons aren’t so summery, but their flavor shouts summer to me and they pair beautifully with the earthy, sweet yellow corn. Done. Now give me my slice.

 

Chiffon Cake may not be the simplest but it is far from difficult. The result of leavening from both whipped egg whites and baking powder, plus a balance between the wet and dry ingredients creates a deliciously crumbly texture that happens to sit just in between light and airy and dense. It’s my go-to cake layer base and it works wonderfully here.

 

Lemon Curd is one of those recipes that I can eat by the spoonful. It’s also a throw-everything in the pot recipe that is super simple. Just stir a lot and voila!

 

Sweet Corn and Lemon Summer Cake at chasingdelicious.com. Get more delicious at @chasedelicious.

5.0 from 2 reviews
Sweet Corn & Lemon Summer Cake
 
Prep time
Cook time
Total time
 
This recipe is adapted from a Bo Friberg Recipe.
Recipe by:
Difficulty: Intermediate
Great for: Dessert
Makes: 1, 8" cake
Ingredients
  • 2 cups lemon curd, recipe below
  • 1 quart swiss buttercream frosting, recipe below
  • 2 ears corn, shucked
  • ⅔ cup melted butter
  • 8 egg yolks
  • ¾ cup corn puree
  • 2 tablespoons cream
  • ¼ cup water
  • 1 tablespoon vanilla extract
  • 12 ounces cake flour
  • 2 ounces cornmeal
  • 14 ounces granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 8 egg whites
Instructions
  1. Prepare the lemon curd and swiss buttercream frosting according to the instructions. Set aside in the fridge.
  2. Preheat an oven to 400°F. Cook the corn in the husks, or wrap in foil, and cook 35 to 40 minutes or until tender. Remove from the heat and let cool. Once cool, remove the corn kernels from the cob. Process the corn in a food process until completely pureed. Reserve ¾ cup and set aside.
  3. Reduce the oven to 375°F. Butter the tops and sides of two 8x3" cake pans. Line the bottom of the pan with parchment paper and butter the paper. Set aside.
  4. Whip the butter and egg yolks together until light and fluffy. On medium-low, slowly add in the ¾ cup pureed corn, cream, water, and vanilla extract, and mix until incorporated. Set aside.
  5. In another bowl, sift together the flour, cornmeal, 6 ounces of the sugar, baking powder, and salt. Add this to the egg mixture and whip at high speed until completely blended, about 1 minutes.
  6. In a separate bowl, whip the egg whites to a foam. While whipping, slowly add the sugar until it is completely added. Continue whipping until stiff peaks form. Carefully fold the meringue into the reserved batter, careful not to deflate the egg whites.
  7. Divide the batter between the two pans and bake for 30 to 35 minutes or until the center springs back when lightly pressed.
  8. Remove the pans from the oven and invert on a cooling rack to cool completely.
  9. Once cool, slice each layer into two even layers, creating four total. If there is a dome top, slice that off and discard.
  10. Stack one layer of cake on a cake plate. Spread a third of the chilled lemon curd over the layer. Add another layer and repeat until you use all of the layers. Leave the top layer bare.
  11. Spread the icing on the top and sides of the cake. Serve.
 

 

5.0 from 2 reviews
Lemon Curd Filling
 
This recipe is adapted from a Bo Friberg recipe. You will need the following tools for this recipe: heavy-bottomed pot & whisk.
Recipe by:
Difficulty: Easy
Great for: Dessert
Makes: 2 cups
Ingredients
  • 4 lemons, zested
  • ¾ cup lemon juice
  • 12 oz. sugar
  • ½ oz. cornstarch
  • 4 eggs
  • 6 oz. unsalted butte
Instructions
  1. Zest and juice the lemons. Set aside.
  2. In a heavy-bottomed pot, whisk together the sugar and cornstarch. Add the eggs and beat until the mixture is even.
  3. Add the lemon juice, lemon zest, and butter. Heat the mixture over low and bring to a boil, stirring constantly.
  4. Cook over boiling for a few seconds until it thickens.
  5. Remove from the heat and set aside to cool.
  6. Once at room temperature, move to the refrigerator to chill completely.
 
5.0 from 2 reviews
American Buttercream Frosting
 
Prep time
Total time
 
Recipe by:
Makes: 1 quart
Ingredients
  • 8 ounces unsalted butter, at room temperature
  • 8 cups powdered sugar
  • ¼ cup cream
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest.
Instructions
  1. Beat all of the ingredients together until a frosting forms.
 

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AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.

24 Comments

2
  • Katrina @ Warm Vanilla Sugar

    This cake is gorgeous! (as always), but I really love the flavour! Awesome idea :)

  • Tieghan

    It is still for sure summer and this cake is perfect! Love the corn and lemon flavors!

  • Anna @ Crunchy Creamy Sweet

    Gorgeous photos and gorgeous cake. It sounds absolutely delicious!

  • Megan {Country Cleaver}

    Looks like we both have lemon cake on the brain today!! High five and save me a slice – this looks divine!

  • marla

    Beautiful flavors in this cake!!

  • Alanna

    Wow, this looks absolutely amazing! I love corn in desserts – I bet it enhances the texture of the cake, too. Such gorgeous shots!

  • Luci {Luci's Morsels}

    Lemon screams summer to me too. I tend to have it in my kitchen all year, so it’s becoming more and more versatile in my cookies. This cake looks so fabulously delightful!

    Luci’s Morsels – fashion. food. frivolity.

  • DessertForTwo

    This cake is my dream cake! Happy summer to me! :)

  • Sifted: Apricot-Chocolate Ice Cream, Corn Cake + More - Funky Recipe - Meals - Holidays - Special Occasions

    […] doesn’t quite align with the red velvets and vanilla buttercreams of the world, this quirky Sweet Corn & Lemon Summer Cake by Chasing Delicious uses freshly shucked, pureed corn and cornmeal to create an epically summery […]

  • ellie | fit for the soul

    Um, wow….why is this so gorgeous and perfect? I loooooooove lemon! Did I tell you I love lemon??? I think it’s a perfect pair for corn, and the simplicity of this cake makes it stand out.

  • Kate @ Diethood

    Oh.my. <3 This cake is insane!

    Love the beyond gorgeous photos, too!!

  • Jeanette | Jeanette's Healthy Living

    Wow – I love the idea of fresh corn in this cake – so unique and a stunning presentation!

  • Thalia @ butter and brioche

    this cake is SO perfect.. interesting flavour idea of using corn, definitely curious to know what it tastes like!

  • Anjanee @ Fig & Honey

    Great idea, I’ve never tried fresh corn in a cake before! Pictures look lovely too, love the light and airy feel!

  • dina

    i love sweet corn. i’ve never seen it in a cake!

  • Sarah|Pickled Capers

    Quite intrigued by the amazing texture that making a chiffon cake with cornmeal would create. Not to mention the subtly rugged flavor that would balance all of the sweetness of the lemon curd so perfectly. We are quickly running out of summer, but I will have to make it happen.

  • Maggie

    The cake looks perfect! The lemon curd filling and cream cheese frosting sound so delicious! Saved the recipe to try out for my birthday this year!!

  • Kelsey Lee

    By cream, do you mean heavy cream or whipping cream?

  • Jackie {The Beeroness}

    Wow. Sooooo, you’re making my birthday cake this year? Right? RIGHT?!

  • Jennie @themessybakerblog

    I’ll take two slices. This cake is stunning!

  • Renee @ Awesome on $20

    I would live to try this. I’m a huge fan of corn bread and corn meal cakes, and sort of all things corn. I’m loving this trend of putting corn in desserts. I’m guessing you could serve this with corn ice cream for a birthday party. So intriguing.

  • handmade savvy {sunday} | the handmade home

    […] Because in our world, I’m in denial over the whole end of summer thing.  […]

  • Renee

    Looks amazing! I’ve never had sweet corn in a cake, but I can’t wait to try it now!

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