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Millie Bonazzo Eight Layer Cake




Source of Recipe


Bonazzo Family Cookbook


List of Ingredients




1 1/2 cups unsalted butter
3 cups granulated sugar
4 1/2 cups all-purpose flour
6 large eggs
1 1/2 cups milk
1 tsp. salt
4 1/2 tsp. baking powder
2 tsp. vanilla extract or flavoring

Lemon Filling (see recipe below)


Recipe



Make lemon filling.

Preheat oven to 350 degrees F.

With an electric mixer, cream butter until fluffy. Add sugar and cream well. Add eggs one at a time, beat well. Sift flour, baking powder and salt together; add to mixture, alternating with milk and ending with flour. Beat on low speed; add vanilla extract or flavoring.

Pour 6 tablespoons of batter into 8 greased and floured 8 or 9-inch cake pans. Bake 4 cakes at a time in preheated oven for 10 to 15 minutes. Repeat with last 4 cakes. Test for doneness. Do not let brown. Cool in pan on rack for 10 minutes. Turn cakes out onto racks, and fill with lemon filling, and frost top and sides if desired.

Makes: One 8 (layers) cake.

LEMON FILLING: (make first)
4 large eggs
2 cups granulated sugar
Juice of 4 large lemons
Grated lemon zest from 4 large lemons
4 tbsp. unsalted butter
1/4 tsp. salt

Squeeze lemons and grate rinds. Mix all and cook in double boiler until thick. Cool. Have filling cold and cake hot. Bake 4 cakes and put together as soon as done, then bake 4 more, put together. Frost with lemon frosting and filling.