Triple-Layer Lemon Cake Recipe
For those on 
absenteeshe's FL, here is the recipe I said I would get out tonight. Ignore the typos...there are sure to be a few and I'm honestly too lazy to find them all tonight...
Triple-Layer Lemon Cake
Prep: 35 minutes
Bake: 25 minutes
Oven: 350
Cool: 1 hour
Makes: 12 servings
1 cup butter, softened
4 eggs
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk or sour milk
1/2 recipe Lemon Curd or 1 cup purchased lemon curd
Lemon peel curls for decoration
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9x1 1/2-inch round cake pans. In medium bowl stir together flour,
baking powder, baking soda, and salt. Set aside.
2. 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 addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour
into prepared pans.
3. Bake in a 350 degree oven for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
Remove cake layers from pans. Cool thoroughly on racks.
4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second cake layer; spread with remaining LemonCurd. Top with the
remaining cake 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. Garnish with lemon peel curls.
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 ass 2 cups sifted powdered sugar, beating well. Gradually beat
in 2 1/2 to 2 3/4 cups additional sifted powdered sugar until frosting reaches spreading consistency. Stir in the lemon peel.
Lemon Curd
Prep: 5 minutes
Cook: 8 minutes
Chill: 1 to 48 hours
Makes: 2 cups
1 cup sugar
2 tablesppons cornstarch
3 teaspoons finely shredded lemon peel
6 tablespoon lemon juice
6 tablespoons water
6 beaten egg yolks
1/2 cup butter or margarine, cut up
1. In a meduim saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over meduim heat until thickened and
bubbly. Stir half of the lemon mixture into egg yolks. Return the egg yolk mixture to the saucepan. Cook and stir over meduim heat until mixture comes to a
gentle boil. Cook and stir for 2 minutes more. Remove from heat.
2. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store covered in the
refrigerator for up to 1 week. Or transfer to a freezer container; freeze for up to 2 months. Thaw in the refrigerator before serving.
The recipe tastes fine with Splenda baking sugar instead of regular sugar and lower calorie cream cheese can also be used. Lemon curd can be found at
Williams-Sonoma and some grocery stores (at my local store it is near the jams and jellies).
Enjoy!
absenteeshe's FL, here is the recipe I said I would get out tonight. Ignore the typos...there are sure to be a few and I'm honestly too lazy to find them all tonight...
Triple-Layer Lemon Cake
Prep: 35 minutes
Bake: 25 minutes
Oven: 350
Cool: 1 hour
Makes: 12 servings
1 cup butter, softened
4 eggs
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk or sour milk
1/2 recipe Lemon Curd or 1 cup purchased lemon curd
Lemon peel curls for decoration
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9x1 1/2-inch round cake pans. In medium bowl stir together flour,
baking powder, baking soda, and salt. Set aside.
2. 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 addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour
into prepared pans.
3. Bake in a 350 degree oven for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
Remove cake layers from pans. Cool thoroughly on racks.
4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second cake layer; spread with remaining LemonCurd. Top with the
remaining cake 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. Garnish with lemon peel curls.
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 ass 2 cups sifted powdered sugar, beating well. Gradually beat
in 2 1/2 to 2 3/4 cups additional sifted powdered sugar until frosting reaches spreading consistency. Stir in the lemon peel.
Lemon Curd
Prep: 5 minutes
Cook: 8 minutes
Chill: 1 to 48 hours
Makes: 2 cups
1 cup sugar
2 tablesppons cornstarch
3 teaspoons finely shredded lemon peel
6 tablespoon lemon juice
6 tablespoons water
6 beaten egg yolks
1/2 cup butter or margarine, cut up
1. In a meduim saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over meduim heat until thickened and
bubbly. Stir half of the lemon mixture into egg yolks. Return the egg yolk mixture to the saucepan. Cook and stir over meduim heat until mixture comes to a
gentle boil. Cook and stir for 2 minutes more. Remove from heat.
2. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store covered in the
refrigerator for up to 1 week. Or transfer to a freezer container; freeze for up to 2 months. Thaw in the refrigerator before serving.
The recipe tastes fine with Splenda baking sugar instead of regular sugar and lower calorie cream cheese can also be used. Lemon curd can be found at
Williams-Sonoma and some grocery stores (at my local store it is near the jams and jellies).
Enjoy!