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Recipe Summary

prep:
35 mins
bake:
25 mins
cool:
1 hr
total:
2 hrs
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

730 calories; fat 36g; cholesterol 199mg; saturated fat 22g; carbohydrates 96g; mono fat 11g; poly fat 2g; insoluble fiber 1g; sugars 73g; protein 8g; vitamin a 0RE; vitamin a 1409.1IU; vitamin c 4.7mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.4mcg; sodium 536mg; potassium 126mg; calcium 90.9mg; iron 1.8mg.
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