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Lemon Layer Cake

Source of Recipe


From "The Magnolia Bakery Cookbook"



List of Ingredients



• 1 cup (2 sticks) unsalted butter, softened
  
• 2 cups sugar
  
• 4 large eggs, at room temperature
  
• 1½ cups self-rising flour
  
• 1¼ cups all-purpose flour
  
• ¾ cup milk
  
• ¼ cup fresh lemon juice
  
• 2 tsp grated lemon zest
  






Instructions



1. Preheat oven to 350° F. Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottom with waxed paper.
   
   
2. In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, one at a time. Combine the flours and add in four parts, alternating with milk and lemon juice and zest, beating well after each addition. Divide batter among cake pans.
   
   
3. Bake for 20 to 25 minutes, or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
   
   When cake has cooled, spread icing or lemon curd evenly between layers and over top of cake.
   
   Makes one (three-layer) 9-inch cake.
   
   ............
   
   LEMON BUTTERCREAM ICING
   
   • 1 cup (2 sticks) unsalted butter (very soft)
   • 8 cups confectioners' sugar
   • ½ cup fresh lemon juice
   • 1 tsp grated lemon zest
   
   Place butter in a large mixing bowl. Add 4 cups of the sugar, and then the lemon juice and zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). Use and store icing at room temperature, as icing will set if chilled.
   
   ............
   
   LEMON CURD FILLING
   
   • 12 egg yolks, at room temperature
   • 3 Tbsp grated lemon zest
   • 1 cup fresh lemon juice
   • ½ tsp lemon extract (or 1 additional teaspoon lemon zest)
   • 1½ cups sugar
   • 1 cup (2 sticks) unsalted butter, cut into small pieces
   
   In medium saucepan, whisk first 5 ingredients until thoroughly combined. Using a wooden spoon, stir constantly over medium heat. Cook about 20 minutes, until thick and bubbly.
   
   Remove from heat and add butter, one piece at a time, stirring to incorporate. Place in refrigerator overnight until firm.