Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A lemongrass cake decorated with frosting flowers on a serving plate.

Lemongrass Cake with Key Lime Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Asha
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 cake 1x
  • Category: Cakes
  • Cuisine: American

Description

This lemongrass cake is a tender white cake deliciously infused with aromatic and citrusy lemongrass. Paired with a tangy key lime frosting, this cake is divine.


Ingredients

Scale

Lemongrass Milk:

1 cup (237 ml) milk

2 stalks lemongrass

Lemongrass Cake:

1 1/2 cups (225 g) all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 g) unsalted butter, room temperature

1 cup (200 g) granulated sugar

2 large eggs, room temperature

1/2 teaspoon pure vanilla extract

2/3 cup (158 ml) lemongrass milk

2 tablespoons lemongrass paste *

key lime frosting


Instructions

Lemongrass Milk:

Because lemongrass has such a subtle flavour, we are going to infuse the cake with it in two ways: lemongrass milk and lemongrass paste. To make lemongrass milk, start by cutting your lemongrass stalks into ¼" (0.6cm) slices.

Put the lemongrass into a small saucepan with milk. Bring almost to a boil then reduce the heat and let it simmer for 4 minutes. As soon as the milk heats up be sure to stir frequently to prevent the milk from burning.

Remove the saucepan from the heat and allow it to steep for 10 minutes. Strain the milk into a measuring cup. You want to have ⅔ cup (158ml), so top it up with more milk if needed. Discard the lemongrass pieces.

Lemongrass Cake:

Grease two 6" cake pans with butter. Cover the bottom with a cut out circle of parchment paper and flour the sides. Preheat the oven to 350°F/180°C degrees.

In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for now.

Then you are going to cream the butter and sugar together until pale and fluffy. I used my Kitchenaid stand mixer, but you can easily mix this cake by hand. I mixed them on medium-high with a paddle attachment for about 4 minutes.

Reduce the speed and mix in one egg at a time, followed by the vanilla extract.

Next, alternately add the dry ingredients and lemongrass milk in this order - dry, milk, dry, milk, dry. Make sure that everything is fully incorporated between each addition but don't overmix.

Finally, gently mix in the lemongrass paste.

Pour the batter evenly into your two prepared cake pans. I like to use a kitchen scale to easily check if they are even.

Bake the cakes for approximately 35 minutes. Check doneness by inserting a toothpick into the centre. You want it to come out almost clean. Make sure not to over-bake as you would lose the tenderness of this delicious lemongrass cake, as well as some of that subtle lemongrass flavour.

Cool the cakes in their pans for 10 minutes before turning them out on a cooling rack to cool the rest of the way. Cool completely before decorating.

If your cakes baked with a rounded top, you can level them off to be flat with a cake leveler or sharp knife.

Coat the top of the first cake with a layer of delicious key lime frosting, or another frosting of your choice. Coat the top of the first cake with a layer of frosting. Place the second cake on top and cover the top and sides with the remaining frosting.



Notes

I used store  bought lemongrass paste for this recipe. However, you could make your own by puréeing 2 1/2 stalks of lemongrass (peeled, ends discarded & sliced) with 2 tablespoons olive oil and 1/4 teaspoon salt in a blender or  food processor. Blend them until you get a fairly smooth texture, stopping to scrape down the sides as needed. This should make about 1/4 cup (60 milliliters) of paste.

Buttercream Flowers information - Colours: green (moss green + touch of brown), white (tiny bit of violet to cancel yellows of butter), yellow (golden yellow). Tips: PME 58R for flowers. Wilton 70 for leaves.

Nutrition

  • Serving Size:
  • Calories: 453
  • Sugar: 43.7 g
  • Sodium: 369.8 mg
  • Fat: 19.6 g
  • Carbohydrates: 59.2 g
  • Protein: 4.3 g
  • Cholesterol: 86.5 mg
Recipe Card powered byTasty Recipes