Triple-Layer Lemon Cake
Source: Journal Sentinel Newspaper 8-15-12
Makes: 12 to 16 servings
Dana P of Cudahy, WI won the frosted lemon, lime or orange cake category with
this triple-layer lemon cake.
State Fair blue-ribbon recipes
Ingredients:
2 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, room temperature
2 cups sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
4 eggs
2 cup buttermilk or sour milk
½ recipe lemon curd (see recipe)
Lemon cream cheese frosting (see recipe)
Lemon curd:
1 cup sugar
2 tablespoons cornstarch
3 teaspoons grated lemon zest
6 tablespoons lemon juice
6 tablespoons water
6 beaten egg yolks
½ cup (1 stick) butter or margarine, cut up
Lemon cream cheese frosting:
2 packages (3 ounces each) cream cheese, room temperature
½ cup (1 stick) butter, room temperature
1 teaspoon lemon juice
4 ½ to 4 ¾ cups sifted powdered sugar
1 teaspoon finely shredded lemon peel
Preparation:
Preheat oven to 350 degrees. Grease and flour three (8-inch) round cake pans.
In medium bowl, stir together flour, baking powder, baking soda and salt.
In large mixing bowl, beat butter with electric mixer on high speed 30 seconds.
Add sugar, lemon juice and lemon zest; beat until well combined. Add eggs, 1 at
a time, beating well after each addition. Alternately add flour mixture and
buttermilk to batter, beating on low speed after each addition just until
combined. Pour into prepared pans.
Bake in preheated oven 25 to 30 minutes or until a wood pick inserted into
center comes out clean. Cool in pans 10 minutes, then remove from pans and cool
on racks completely.
Meanwhile, while cake bakes (or before even baking cake), prepare lemon curd,
chilling as directed.
When ready to assemble cake, make lemon frosting.
To assemble, spread lemon curd between cake layers. Frost top and side of cake
with frosting.
Lemon curd:
In medium saucepan, stir together sugar and cornstarch. Stir in zest, lemon
juice and water. Cook and stir over medium heat until thickened and bubbly.
Stir half of the lemon mixture into the egg yolks in a bowl. Return this
mixture to saucepan. Cook and stir over medium heat until mixture comes to a
gentle boil. Cook and stir 2 minutes more. Remove from heat.
Add butter pieces, stirring until melted. Cover surface of curd with plastic
wrap. Chill at least 1 hour or up to 48.
Lemon cream cheese frosting:
In medium bowl, combine cream cheese, butter and 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 remaining 2 ½ to 2
¾ cups powdered sugar until frosting is of spreading consistency. Stir in lemon
peel.
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