Triple Layer Lemon CakeFrom dariana 10 years ago
- 1 cup butter, softened shopping list
- 4 eggs shopping list
- 2-1/3 cups all-purpose flour shopping list
- 1-1/2 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 2 cups sugar shopping list
- 2 teaspoons finely shredded lemon peel shopping list
- 2 tablespoons lemon juice shopping list
- 1 cup buttermilk or sour milk shopping list
- 1/2 recipe lemon curd (see Recipe Center) or 1 cup purchased lemon curd shopping list
- 1 recipe lemon cream cheese frosting (see recipe below) shopping list
- lemon peel curls (optional) shopping list
How to make it
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
- Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
- To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.
- Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.
- NOTE: Sometimes I also grate a bit of orange peel for the top just to give it additional color. And, I did my fruit peel in egg whites and roll them in sugar before adding to the cake top.
The Cookdariana IL
The Rating5 people
OH MY!!! I can't wait to try this! It looks & sounds amazing! I think I've just found dessert for Easter dinner:0)hottamale in Canton loved it
Etternal, I am so glad it was a hit for you. Happy belated birthday to your Mom too!dariana in loved it
chefmeow, I am honored you chose this and so happy your co-workers enjoyed it!dariana in loved it