LEMON LAYER CAKE WITH LEMON CREAM FROSTING

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Lemon Layer Cake With Lemon Cream Frosting image

This recipe was first published in the January 1945 issue of Gourmet magazine as Nun's Lemon Layer Cake. This is the updated and improved version. I hope you enjoy it as we do. It is a very special cake indeed.

Provided by MarieRynr

Categories     Dessert

Time 50m

Yield 1 8inch layer cake

Number Of Ingredients 16

2 cups sifted cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
2 1/2 tablespoons fresh lemon juice
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup heavy cream
1/2 cup confectioners' sugar
candied violet (optional)
1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
6 tablespoons unsalted butter, cut into bits

Steps:

  • Preheat oven to 375*F.
  • Butter 2 8-inch round cake pans and line with parchment paper.
  • Butter paper, dust with flour, knocking out the excess.
  • Sift together flour, baking soda, and salt.
  • Stir together milk and lemon juice (mixture will curdle)> Beat butter in a large bowl with an electric mixer until creamy.
  • Gradually add sugar, beating until pale and fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Alternately add flour and milk mixtures in batches, beginning and ending with flour, mixing at low speed until just combined.
  • Divide batter between pans, smoothing tops.
  • Bake in middle of oven for about 20 minutes.
  • Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
  • To make Lemon Curd; whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
  • Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
  • Transfer to a bowl and chill, it's surface covered with plastic wrap until cold, at least 1 hour.
  • To make frosting, 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.
  • To assemble cake; 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.
  • Decorate with Candied Violets if desired.
  • Note: 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).
  • Let stand at room temperature 30 minutes before serving.

imtiaz hassan
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Thank you for sharing this recipe!


Donovan Springer
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I'm so glad I found this recipe.


gracie watkins
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This recipe is a must-try for lemon lovers.


TOFAIL AHMAD
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I'm going to make this cake for my next party.


Rahil Najmi
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This cake looks amazing!


Clifford Phillips
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I can't wait to try this recipe.


Rush Jackz
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This cake is a keeper!


Meta Bevc
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I'm definitely going to make this cake again.


Joel Freytag
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This is the best lemon layer cake I've ever had!


Omar Morales
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I added some fresh raspberries to the frosting and it was delicious.


Bechan Yadav
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This cake is perfect for summer gatherings.


Francesco greco Q
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I didn't have any lemon extract so I used lemon zest instead. It still turned out great.


Dinesh Bhai
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I substituted buttermilk for the milk and it made the cake even more moist.


Sardar Anasbadhana
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The instructions were easy to follow and the cake turned out perfectly.


Melody Ezem
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I made this cake for a party and it was a huge hit! Everyone loved it.


Eric Rallison
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This cake was a bit too sweet for my taste, but the frosting was amazing.


Frannas Marais
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I'm not usually a fan of lemon desserts, but this cake changed my mind. It was so light and refreshing, and the lemon flavor was just right.


Rambo Sonny
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This lemon layer cake was a delightful treat! The cake was moist and fluffy, with a perfect balance of sweetness and tartness. The lemon cream frosting was smooth and creamy, and it complemented the cake perfectly.


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