MEAN CHEF'S TRIPLE LEMON LAYER CAKE

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Mean Chef's Triple Lemon Layer Cake image

I adopted this recipe on 09-06, which was originally submitted by Mean Chef. This is Mean Chef's comments " Light and tender cake filled with lemon curd and frosted with a lemony butter frosting"

Provided by lemoncurd

Categories     < 4 Hours

Time 1h15m

Yield 1 8inch layer cake

Number Of Ingredients 15

9 1/4 ounces cake flour (2 1/3 cups)
2 3/4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
2 tablespoons lemon zest, lightly packed and finely grated
6 ounces unsalted butter, at room temperature
1 cup whole milk, at room temperature
5 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 -1 1/2 cup lemon curd (see Lemon Curd Filling)
8 ounces unsalted butter, at room temperature (1 cup)
2 tablespoons lemon zest, lightly packed and finely grated
3 1/2 cups sifted confectioners' sugar
3 tablespoons fresh lemon juice
2 lemons, zest of, with zester

Steps:

  • Preheat oven to 350F; position rack in middle of oven.
  • Crease and flour two 8x2-inch round cake pans.
  • Sift flour, baking powder and salt together.
  • Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
  • Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
  • Add remaining 1 1/2 cups sugar and beat until smooth.
  • Beat in 1/4 of the milk until just blended.
  • On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
  • Beat until just blended.
  • In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
  • Add 1/4 of the whites to batter and fold in with a whisk or spatula.
  • Fold in remaining white 1/4 at a time.
  • Divide batter evenly between cake pans and smooth tops.
  • Bake until tester in center comes out clean- about 35-40 minutes.
  • Let cool for 10 minutes, remove from pans and cool completely on rack.
  • Cut each cake in half horizontally using a long serrated knife.
  • Place one layer on a serving plate, cut side up.
  • Spread with 1/3 cup of chilled lemon curd.
  • Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
  • Top with fourth cake layer.
  • Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
  • Chill to firm crumb coat for about 30 minutes.
  • Spread remaining frosting decoratively over sides and top of cake.
  • Scatter top with lemon zest as garnish.
  • TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
  • Add confectioners sugar in batches and beat until light and fluffy.
  • Add lemon juice and beat for 1 minute.
  • Can be made a couple of hours ahead and kept covered at cool room temperature.

Zinz Mnyanda
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Overall, this is a good recipe, but it could be improved with a few tweaks.


Olakunle Aleilo
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I had some trouble getting the cake layers to rise evenly, but the frosting was delicious.


Joey Holzapfel
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This cake is a bit too sweet for my taste, but it's still very good.


Mehboob Ashirf
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I would definitely recommend this recipe to anyone who loves lemon cake.


Dipesh Yadav
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This cake is beautiful! The layers are so even and the frosting is smooth and creamy.


Swanzy Alhassan
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I love the moist texture of this cake. It's so light and fluffy.


Christoph Dell
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The lemon flavor in this cake is amazing! It's the perfect balance of tart and sweet.


Ravind Andhee
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This cake is so easy to make, even for a beginner baker like me. The instructions are clear and concise.


Aliyah Akram
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I've made this cake several times and it always turns out perfect. It's my go-to recipe for potlucks and bake sales.


Marjorix Eda
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This cake was a huge hit at my party! Everyone loved the bright lemon flavor and the moist texture.