Triple-Layer Lemon Cake

Triple-Layer Lemon Cake
Serves 12
This is another recipe I got from the Better Homes and Gardens cookbook my mom gave me. I've used this lemon cake with the Lemon Curd Filling and the Lemon Cream Cheese Icing or with Buttercream Icing and it tastes great both ways!
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Prep Time
35 min
Cook Time
25 min
Prep Time
35 min
Cook Time
25 min
For the Cake
  1. 1 cup butter, softened
  2. 4 eggs
  3. 2 1/2 cups all-purpose flour
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 2 cups sugar
  8. 2 teaspoons finely shredded lemon peel
  9. 2 tablespoons lemon juice
  10. 1 cup buttermilk
  11. lemon peel curls (optional)
For Lemon Curd Filling
  1. 3/4 cup sugar
  2. 2 tablespoons cornstarch
  3. 3/4 cup water
  4. 1 egg yolk, slightly beaten
  5. 3 tablespoons lemon juice
  6. 1 teaspoon grated lemon peel
  7. 1 tablespoon butter
For Lemon Cream Cheese Icing
  1. 1 teaspoon lemon peel, finely shredded
  2. 6 ounces cream cheese, softened
  3. 1/2 cup butter, softened
  4. 1 teaspoon lemon juice
  5. 1 pound powdered sugar
For the Cake
  1. Allow butter and eggs to warm to room temperature.
  2. Prepare three 9 inch pans in method of your choice--grease and flour before mixing cake or spray with desired cooking spray before pouring batter in.
  3. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside
  4. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
  5. Add sugar, lemon peel, and lemon juice; beat until well combined.
  6. Add eggs one at a time, beating well after each addition.
  7. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
  8. Pour into prepared cake pans.
  9. Bake at 350 degrees for 25-30 minutes or until wooden toothpick inserted near centers comes out clean.
  10. Cool cakes in the pans for no more than 10 minutes, then remove cakes from the pans to cool completely.
For Lemon Curd Filling
  1. In a saucepan mix sugar, cornstarch and dash salt.
  2. Add water, egg yolk, and lemon juice.
  3. Cook over medium heat until thick, stirring constantly.
  4. Remove from heat and add lemon peel and butter, stirring until butter is melted and stirred in.
  5. Cool completely.
For Lemon Cream Cheese Icing
  1. In a medium mixing bowl, combine cream cheese, butter, and lemon juice.
  2. Beat with electric mixer on low to medium speed until light and fluffy.
  3. Gradually add about 2 cups of the powdered sugar, beat until well combined.
  4. Gradually beat in additional powdered sugar until icing reaches spreading consistency.
  5. Stir in the lemon peel.
To assemble
  1. Split the Lemon Curd in half; you will use 1/2 for the cake and reserve the other 1/2 for later use (another cake or to fill cupcakes or donuts).
  2. Level each layer by cutting off any hump that may be there.
  3. Place one layer on board or plate, spread with 1/2 of the lemon curd.
  4. Top with second layer and spread the remaining lemon curd.
  5. Top with the remaining cake layer.
  6. Ice the top and sides of the cake with the Lemon Cream Cheese Icing.
  7. Garnish with lemon peel curls or decorate in desired method.
  8. If you use 8 inch pans instead of 9 inch pans, the cook time will need to be extended, so make sure to test the cakes before pulling them out of the oven.
Adapted from Better Homes and Gardens Cookbook
Adapted from Better Homes and Gardens Cookbook
Cakes and Classes by mle http://cakesbymle.com/

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