Lemon Layer Cake with Lemon Cream Frosting

Name: Lemon Layer Cake with Lemon Cream Frosting
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 473 milliliters sifted cake flour (not self-rising; sift before measuring); 6 servings Garnish: candied violets; 118 milliliters confectioners sugar; 2 larges eggs; 237 milliliters granulated sugar; 237 milliliters heavy cream; 6 servings Lemon curd, chilled; 3 Tbsps fresh lemon juice; 0 teaspoons salt; 118 milliliters stick unsalted butter, softened; 118 milliliters whole milk

Lemon Layer Cake with Lemon Cream Frosting might be just the dessert you are searching for. This recipe serves 6. One portion of this dish contains about 11g of protein, 45g of fat, and A mixture of heavy cream, salt, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).

Ingredients you will need

Baking Soda

Lemon Juice

Butter

All Purpose Flour

Milk

Salt

Equipment you will use

Baking Paper

Oven

Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.

Ingredients you will need

All Purpose Flour

Egg

Milk

Divide batter between pans, smoothing tops.

Bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.

Equipment you will use

Oven

Beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.

Ingredients you will need

Powdered Sugar

Whipped Cream

Lemon Curd

Cream

Put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting. Top with second layer, rounded side up, and spread top and sides with remaining frosting.

Ingredients you will need

Frosting

Spread

• Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting).

Ingredients you will need

Frosting

Wrap

Equipment you will use

Plastic Wrap

Toothpicks

Let stand at room temperature 30 minutes before serving. • This batter can be baked in 16 (1/2-cup) muffin cups about 15 minutes; or in a 13- by 9-inch baking pan about 25 minutes. Halve cake crosswise to form 2 (9- by 6 1/2-inch) rectangles and layer in same manner as above. • The chocolate sour cream frosting would also be terrific on these variations.

Ingredients you will need

Sour Cream