A Lovely Lemon Cake for all seasons
The intense
lemon flavor is just perfect for spring. It is in fact a Triple Lemon
Layer Cake because it features lemon cake, lemon curd between the layers
of cake and a lemon buttercream outer frosting. Garnish with long
twists of lemon zest and silver dressage for a very elegant finish. This
beautiful baked creation is a perfect focal point for your specials occasions anytime.
Triple Lemon Layer Cake
Preparation time: 45 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12
Ingredients
For the cake:
- 2 1/3 cups cake flour; more for the pans
- 2 ¾ tsp. baking powder
- ¼ tsp. salt
- 1 ¾ cups sugar
- 2 Tbsp. lightly packed finely grated lemon zest
- ¾ cup butter, completely softened at room temperature; more for the pans
- 1 cup whole milk, at room temperature
- 5 large egg whites, at room temperature
- ¼ tsp. cream of tartar
For the frosting:
- 1 cup butter, completely softened
- 2 Tbsp. finely grated lemon zest
- 3 ½ cups sifted confectioners’ sugar
- 3 Tbsp. fresh lemon juice
For the filling:
- 1 recipe lemon curd (refer to the recipe below)
Instructions for cooking:
- Position a rack in the middle of the oven; heat the oven to 350°F.
- Generously butter and flour two 8 x 2-inch round cake pans. (We like
to use Baker’s Joy spray to be sure that every bit of the pan is evenly
covered.)
- Sift the cake flour, baking powder, and salt together into a medium bowl.
- Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
- In a large bowl, beat the butter and lemon sugar with an electric
mixer on medium speed until light and fluffy, about 1-1/2 minutes. (This
step is important so be sure to give it at least a full minute, you
want fluffy butter for a fluffy cake!)
- Add the remaining 1-1/2 cups sugar and beat until smooth (about
1-1/2 minutes). Beat in a quarter of the milk just until blended.
- On low speed, add the flour mixture alternately with the milk in
three batches, scraping the bowl with a rubber spatula; beat just until
blended.
- In another large bowl, beat the egg whites with an electric mixer on
medium speed just until foamy. (When beating egg whites it is important
that not a drop of fat – yolk, butter, etc., makes contact with the
whites or they will not inflate!)
- Add the cream of tartar, increase the speed to medium high, and beat
just until the whites form stiff peaks when the beaters are lifted.
- Add a quarter of the whites to the batter and gently fold them in
with a whisk or a rubber spatula (you are doing this to lighten the
batter mixture so that the rest of the fluffy egg whites can combine
with it without being crushed); continue to gently fold in the whites, a
quarter at a time, being careful not to deflate the mixture.
- Divide the batter evenly between the prepared pans. Smooth the tops
with the spatula. Bake until a pick inserted in the centers comes out
clean, 35 to 40 minutes. Let cool in the pans on a rack for 10 minutes.
- Run a table knife around the inside of the pans and carefully invert
each cake out onto the rack. Flip them right side up and let cool
completely.
- While the cake is cooling, make the lemon buttercream icing. Whip
the butter and lemon zest in an electric mixer until smooth and fluffy,
then gradually add the sifted powdered sugar. When the powdered sugar
has been incorporated, add the lemon juice.
- Now, make four layers out of your two cakes. It’s important that
they are completely cool before you do this. With the palm of one hand
pressed on top of a cake layer, cut each in half horizontally, using a
long serrated knife. (Just take your time doing this, inspecting both
the front and back of the cake as you go to be sure that the knife is
going in and out evenly. Keeping pressure on top with your hand is key,
and also using a thin knife like a ham knife.)
- Put one of the four cake layers on a serving plate, cut side up.
With an offset spatula or a table knife, spread a generous 1/3 cup
chilled lemon curd on top of the cake layer. Lay another cake layer on
top, spread it with another generous 1/3 cup lemon curd, and repeat with
the third cake layer, using the last 1/3 cup lemon curd. Top with the
fourth cake layer.
- Spread lemon buttercream icing all over the outside of the cake. Decorate or garnish as you like.
________________
Here is Fine Cooking’s recipe for Lemon Curd Cake Filling:
Lemon Curd Cake Filling
Photo: Scott Phillips
Yields about 1-1/4 cups.
Ingredients:
-
lemons
-
egg yolks
-
granulated sugar
-
butter
-
table salt
-
4 oz. (1/2 cup) unsalted butter
-
3/4 cup granulated sugar
-
1/2 cup fresh lemon juice
-
3 Tbs. lightly packed finely grated lemon zest
-
Pinch salt
-
6 large egg yolks
Procedure:
- Melt the butter in a heavy medium saucepan over medium heat.
- Remove the pan from the heat and whisk in the sugar, lemon juice, zest,
and salt.
- Whisk in the yolks until smooth.
- Return the pan to medium-low
heat and cook, whisking constantly, until the mixture thickens, 5 to 6
minutes.
- To check if the curd is thick enough, dip a wooden spoon into
it and draw a your finger across the the back of the spoon; your finger
should leave a path.
- Don't let the mixture boil. Immediately force the
curd through a fine sieve into a bowl, using a rubber spatula.
- Let cool
at room temperature, whisking occasionally.
- Refrigerate, covered, until
ready to use.
Nutrition information (per serving):
Size
:
per Tbs., Calories
(kcal):
90, Fat
(kcal):
6, Fat Calories
(g):
50, Saturated Fat
(g):
3, Protein
(g):
1, Monounsaturated Fat
(g):
2, Carbohydrates
(mg):
8, Polyunsaturated Fat
(mg):
0, Sodium
(g):
15, Cholesterol
(g):
75, Fiber
(g):
0,
_____________________
This cake is lovely garnished with long curls of
lemon zest and silver draggees, or with well-washed edible flowers such
as snapdragons, violets or johnny-jump-ups.
NOTE:
MAKE AHEAD: This cake can be made ahead and stored chilled for up to
two days. It is also nice to bake the cakes and make the lemon curd the
day before, tightly wrap and chill them, and then the morning of your
event you can make the icing and assemble the cake. Bring back to room
temperature before serving.
*Recipe Source :
Three Layered Lemon Cake