Lemon Cake with Lemon Filling and Lemon Butter Frosting
Original recipe makes 1 - 4 layer 8 inch cake
a.. 2 cups all-purpose flour
b.. 2 teaspoons baking powder
c.. 1 teaspoon salt
d.. 1/2 cup butter
e.. 1 1/4 cups white sugar
f.. 3 eggs
g.. 1 teaspoon vanilla extract
h.. 1 cup milk
i.. 1 tablespoon grated lemon zest
j.. 1/2 cup fresh lemon juice
a.. 1 tablespoon cornstarch
b.. 6 tablespoons butter
c.. 3/4 cup white sugar
d.. 4 egg yolks, beaten
e.. 4 cups confectioners' sugar
f.. 1/2 cup butter, softened
g.. 2 tablespoons fresh lemon juice
h.. 1 teaspoon grated lemon zest
i.. 2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch
round pans. Mix together the flour, baking powder and salt. Set aside.
1.. In a large bowl, cream together the butter and sugar until light and
fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the
vanilla. Beat in the flour mixture alternately with the milk, mixing just until
incorporated.
2.. Pour batter into prepared pans. Bake in the preheated oven for 30
minutes, or until a toothpick inserted into the center of the cake comes out
clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto
wire racks to cool completely.
3.. To make filling: In medium saucepan, mix together 1 tablespoon lemon
zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6
tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium
heat. Boil for one minute, stirring constantly. In small bowl, with a wire
whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon
mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture
rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until
thick (not to boil).
4.. Pour mixture into medium bowl. Press plastic wrap onto surface to keep
skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
5.. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup
butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat
in milk, and increase speed and continue to beat until light and fluffy.
6.. To assemble: With long serrated knife, split each cake layer in half
horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate.
Spread with half of the lemon filling. Top with another layer, and spread with
1/2 cup frosting. Add third layer, and spread with remaining half of the lemon
filling. Press on final cake layer, and frost top and sides of cake with
remaining frosting. Refrigerate cake until serving time.
a.. PREP 1 hr
b.. COOK 1 hr
c.. READY IN 4 hrs
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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