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Triple-Layer Lemon Cake

Recipe from Better Homes and Garden

Yield: Makes 12 servings.

Lemon Curd

Yields: 2 cups

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 3 teaspoons finely shredded lemon peel
  • 6 tablespoons lemon juice
  • 6 tablespoons water
  • 6 beaten egg yolks
  • 1/2 cup butter or margarine, cut up

Directions

  1. Stir together sugar and cornstarch in medium saucepan.
  2. Stir in lemon peel, lemon juice, and water.
  3. Cook and whisk over medium heat until thickened and bubbly. (about 5 minutes)
  4. Stir half of the lemon mixture into the egg yolks and return egg mixture to the pan.
  5. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil.
  6. Cook for 2 minutes.
  7. Remove from heat and add butter, stirring until melted.
  8. Cover surface of the curd with plastic wrap.
  9. Chill at least 1 hour or for up to 48 hours.
  10. Store covered in refrigerator up to 1 week or transfer to a freezer container and freeze for up to 2 months.
  11. Thaw in refrigerator before serving.

Variation Orange Curd:Prepare as above, except decrease sugar to 3/4 cup, substitute orange peel for the lemon peel and 3/4 cup orange juice for the lemon juice and water. Makes about 1-1/2 cups (twelve 2-tablespoon servings).

Cake

Cake Ingredients:

  • 1 cup butter, softened
  • 4 eggs
  • 2 1/3cups 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
  • 1 recipe Lemon Cream Cheese Frosting
  • Lemon peel curls (optional)

Directions:

  1. Allow butter and eggs to stand at room temperature for 30 minutes.
  2. Grease and lightly flour three 9 x 1-1/2-inch round cake pans.
  3. Combine flour, baking powder, soda, and salt. Set aside.
  4. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  5. Add sugar, lemon peel, and lemon juice; beat until well combined.
  6. Add eggs, 1 at a time, beating well after each.
  7. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined.
  8. Pour into prepared pans.
  9. Bake at 350° F for 25 to 30 minutes or until a wooden toothpick comes out clean.
  10. Cool cakes in pans on wire racks for 10 minutes.
  11. Remove cakes from pans. Cool thoroughly on wire racks.

Assemble

  1. Place a cake layer on a cake plate.
  2. Spread with half of the Lemon Curd.
  3. Top with second layer; spread with the remaining Lemon Curd.
  4. Top with third layer.
  5. Frost top and sides with Lemon Cream Cheese Frosting.
  6. Cover and store cake in the refrigerator for up to 3 days.
  7. Let stand at room temperature for 30 minutes before serving.
  8. If desired, garnish with lemon peel curls or Candied Lemon Slices.

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

  1. Finely shred lemon peel; set aside.
  2. 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.
  3. Gradually add 2 cups sifted powdered sugar, beating well.
  4. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency.
  5. Stir in the lemon peel.

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