Lemon Layer Cake

16 TBS unsalted, softened butter
2 1/2 C cake flour
2 1/2 tsp baking powder
1 tsp salt
1/2 c milk
1 tsp vanilla
1 3/4 C sugar
1 TBS lemon zest
4 eggs
1/3 cup fresh lemon juice

For the frosting
1 1/2 C sugar
1/4 C cornstarch
1/4 C lemon zest
1 tsp kosher salt
10 egg yolks
1 C fresh lemon juice
1 1/2 C unsalted butter, softened
1 tsp vanilla

Heat oven to 350.  Grease and flour two 9″ cake pans and set aside.  Whisk together flour, baking powder and salt in a bowl and set aside.  Whisk together milk and vanilla in a bowl and set aside.  In the bowl of a stand mixer cream butter 1 1/2 C sugar and zest until pale and fluffy, about 3 minutes.  Add eggs, one at a time.  beating well after each addition.  On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches.  Increase speed to high and beat until batter is smooth about 5 seconds.  Divide batter between two prepared pans and smooth top with a rubber spatular.  BAke cake until a toothpick comes out clean, about 3 minutes.  let cakes cool for 20 minutes in pans, invert onto racks and let cool.  Using a sertrated knife, cut in half horizontally to make four layers. 
Bring remaining sugar and juice to a boil in a small sauce pan over high heat.  Remove from heat and set syrup aside. 
Make the frosting:  Whisk together sugar, cornstarch, zest, and salt in a saucepan.   Add yolks and whisk until smooth; stir in juice.  Strring often, bring to a boil over medium heat, cook, stirring occasionally until very thick, about 3 minutes.  Remove from ehat, let cool and transfer to a bowl.  Chill the lemon curd.  In the bowl of a stand mixer, beat butter and 1/2 of the lemon curd until fluffy and smooth about 1 minute.  Add half the remaining curd, beating until smooth, then add remaining lemon curd and vanilla.  Increase speed to high; beat frosting until pale and fluffy, about 3 minutes. 
To assemble:  place one cake layer on a cake stand, drizzle with 2 TBS syrup and spread with 3/4 C frosting, repeat with remaining layers.  Cover top and sides with frosting.  Chill cakes to firm. 

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