A creamy frosting and tangy curd filling create the gorgeous layers of this lemon cake.
Luscious Lemon Cake
2017-01-11 04:39:49
Makes 1 (9-inch) cake
Ingredients
- 1 1/2 cups butter, softened
- 2 cups sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup sour cream
- 8 large eggs, separated
- Lemon Filling (recipe follows)
- Fluffy Lemon Frosting (recipe follows)
- Garnish: lemon wedges, lemon curls
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
- 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.
- 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.
- 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.
- 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
2017-01-11 04:40:40
Makes about 2 cups
Ingredients
- 3/4 cup water, divided
- 1 (1/4-ounce) envelope unflavored gelatin
- 1 cup sugar
- 3 tablespoons cornstarch
- 8 egg yolks (reserved from Luscious Lemon Cake batter)
- 1 cup fresh lemon juice
- 4 tablespoons butter, cut into 1/2-inch pieces
Instructions
- In a small bowl, stir together 1/4 cup water and gelatin; let stand for 5 minutes or until softened.
- 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.
- 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.
Paula Deen Magazine https://pauladeenmagazine.com/
Fluffy Lemon Frosting
2017-01-11 04:41:26
Makes about 5 cups
Ingredients
- 3/4 cup butter, softened
- 3 tablespoons heavy whipping cream
- 1 tablespoon lemon zest
- 5 cups confectioners’ sugar
- 1 (12-ounce) container frozen whipped topping, thawed
Instructions
- 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.
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