Luscious Lemon Cake

luscious lemon cake

A creamy frosting and tangy curd filling create the gorgeous layers of this lemon cake.

Luscious Lemon Cake
Makes 1 (9-inch) cake
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Ingredients
  1. 1 1/2 cups butter, softened
  2. 2 cups sugar
  3. 1 tablespoon lemon zest
  4. 1 teaspoon vanilla extract
  5. 3 1/2 cups cake flour
  6. 1 tablespoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 1/4 cups buttermilk
  10. 1/2 cup sour cream
  11. 8 large eggs, separated
  12. Lemon Filling (recipe follows)
  13. Fluffy Lemon Frosting (recipe follows)
  14. Garnish: lemon wedges, lemon curls
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat butter and next 3 ingredients with a mixer at medium speed until fluffy. In a medium bowl, sift together cake flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream.
  3. In another large bowl, beat egg whites (reserve yolks for Lemon Filling, recipe follows) with a mixer at high speed until stiff peaks form. Gently fold egg whites into batter. Divide batter among prepared pans.
  4. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Lemon Filling between layers. Spread Fluffy Lemon Frosting on top and sides of cake. Garnish with lemon wedges and curls, if desired. Cover and refrigerate for up to 3 days.
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Lemon Filling
Makes about 2 cups
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Ingredients
  1. 3/4 cup water, divided
  2. 1 (1/4-ounce) envelope unflavored gelatin
  3. 1 cup sugar
  4. 3 tablespoons cornstarch
  5. 8 egg yolks (reserved from Luscious Lemon Cake batter)
  6. 1 cup fresh lemon juice
  7. 4 tablespoons butter, cut into 1/2-inch pieces
Instructions
  1. In a small bowl, stir together 1/4 cup water and gelatin; let stand for 5 minutes or until softened.
  2. In a medium saucepan, whisk together sugar and cornstarch. Whisk in egg yolks, lemon juice, and remaining 1/2 cup water. Cook over medium heat, whisking constantly, for 4 to 5 minutes or until thickened. Remove from heat, and whisk in gelatin mixture and butter until melted and smooth.
  3. Pour mixture into a small bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Refrigerate for at least 8 hours before using.
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Fluffy Lemon Frosting
Makes about 5 cups
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Ingredients
  1. 3/4 cup butter, softened
  2. 3 tablespoons heavy whipping cream
  3. 1 tablespoon lemon zest
  4. 5 cups confectioners’ sugar
  5. 1 (12-ounce) container frozen whipped topping, thawed
Instructions
  1. In a large bowl, beat butter, cream, and zest with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. Add whipped topping, beating until smooth.
Paula Deen Magazine https://www.pauladeenmagazine.com/