Triple-Layer Lemon Cake
- Makes: 12 servings
- Prep 35 mins
- Bake 25 mins
- Cool 1 hr
Ingredients
-
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 (see Recipe Center) or 1 cup purchased lemon curd
-
1
recipe Lemon Cream Cheese Frosting (see recipe below)
-
Lemon peel curls (optional)
Directions
- 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
Ingredients
- 1
teaspoon
finely shredded lemon peel
- 2
3 -
ounce
package
cream cheese, softened
- 1/2
cup
butter, softened
- 1
teaspoon
lemon juice
- 4 1/2 - 4 3/4
cups
sifted powdered sugar
Directions
- Finely shred lemon peel; set aside. In a medium mixing bowl combine cream cheese, butter, and 1 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.
Nutrition Facts
(Triple-Layer Lemon Cake)
Servings Per Recipe 12, iron (mg) 2, Monounsaturated fat (g) 11, Other Carb () 6, sat. fat (g) 22, chol. (mg) 199, Fat, total (g) 36, sugar (g) 73, fiber (g) 1, Polyunsaturated fat (g) 2, Fat () 6, vit. A (IU) 1409, vit. C (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2, Riboflavin (mg) 0, Thiamin (mg) 0, Potassium (mg) 126, sodium (mg) 536, vit. A (RE) 0, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 24, carb. (g) 96, pro. (g) 8, cal. (kcal) 730, calcium (mg) 91