Recipe

Ultimate Lemon Layer Cake Recipe

Print Recipe

Ingredients

1 tbsp corn syrup .
cake .
2 1/4 c cake flour .
6 egg whites, room temperature .
2 tsps vanilla extract .
4 large eggs .
4 tsps baking powder .
1 c granulated sugar .
fluffy white icing .
1/4 c water .
1 c fresh lemon juice, about 6 lemons (no bottled, please) .
1 3/4 c sugar .
1 1/2 c granulated sugar .
1 tsp unflavored gelatin, plain .
12 tbsps unsalted butter, softened, but still cool .
lemon curd filling .
1 c whole milk, room temperature .
6 large egg yolks, from large eggs (reserve egg whites for cake) .
1/8 tsp salt .
8 tbsps unsalted butter, cut into 1/2 inch cubes & frozen .
2 large egg whites, from large eggs .
1 tsp salt .
1 tbsp fresh lemon juice (again, no bottled)

Directions

Step #1 Filling: Measure 1 tbsp lemon juice into a small bowl; sprinkle gelatin over the top.
Step #2 Heat remaining lemon juice, stirring every once in awhile until sugar dissolves & mixture is hot, & salt in medium non-reactive sauce pan over medium high heat, sugar, but not boiling.
Step #3 Whisk eggs & yolks In a large-ish non-reactive bowl.
Step #4 Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan.
Step #5 Cook over medium-low heat, stirring constantly until mixture reaches 170° & is thick enought to leave a trail when a spatula is scraped along the bottom of the pan, about 4-6 mins.
Step #6 Immediately remove pan from heat & stir in the gelatin mixture until dissolved.
Step #7 Stir in frozen butter until incorporated.
Step #8 Pour filling through a fine-meshed strainer into a bowl.
Step #9 Cover up surface with plastic wrap; put in the fridge until firm enough to spread, about 4 hrs.
Step #10 Cake: Preheat oven to 350°.
Step #11 Grease & flour two 9-inch cake pans & line with parchment paper.
Step #12 In a medium bowl, whisk together egg milk, egg whites & vanilla.
Step #13 In a mixer bowl, mix flour, sugar, baking powder & salt; mix at slowish speed.
Step #14 Add butter one piece at a time, continue to beat until mixture resembles moist crumbs & no visible butter chunks.
Step #15 Add all but 1 c of milk mixture to crumbs & beat at medium speed until mixture is pale & fluffy, about 1 1/2 mins.
Step #16 With mixer running, add in the remaining 1/2 c milk mixture, beat 1 mintute more.
Step #17 Divide batter evenly between cake pans.
Step #18 Bake 23-25 mins or until toothpick in center of cakes comes out clean.
Step #19 Loosen cakes from side of pan with a small knife, remove parchment paper, cool in pan 10 mins then remove this from pan onto greased wire rack, invert again & cool completely.
Step #20 Icing: Combine all ingredients in a mixer bowl or heatproof bowl.
Step #21 Set over medium saucepan filled with 1-inch of simmering water.
Step #22 Cook stirring constantly until mixture reaches 160°, 5-10 mins.
Step #23 Transfer mixture to mixer bowl (if needed) & beat on medium speed until soft peaks form, about 5 mins.
Step #24 Increase speed to medium-high & continue to beat until mixture has cooled to about room temp & stiff peaks form, about 5 mins longer.
Step #25 Assembly: Cut each layer in half horizontally.
Step #26 Spread 1 c of lemon filling evenly on each cake, (except the top layer) leaving 1/2-inch border around cake.
Step #27 Place top layer on cakes, smooth out any filling that may have leaked from the layers.
Step #28 Refrigerate while you make the icing.
Step #29 Spread icing on cake.
Enjoy the Ultimate Lemon Layer Cake recipe

Viewing Ultimate Lemon Layer Cake Receipe

Ultimate Lemon Layer Cake Recipe

More Related Recipes

Related Categories

Related Tags

Recent Views

Ultimate Lemon Layer Cake Recipe

Related Recipes

More Related Recipes

Related Categories

Related Tags