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Lemon Layer Cake




Source of Recipe


Williams-Sonoma Kitchen


List of Ingredients




2 cups cake flour
2 tsp. baking powder
1/4 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter
1 cup sugar
2 tsp. grated lemon zest
3 eggs, lightly beaten
1/2 cup milk
2 Tbs. lemon juice
1 cup lemon curd tart filling or lemon curd
1 batch lemon buttercream frosting (recipe
follows)


Recipe



Have all ingredients at room temperature.

Position a rack in the center of an oven and preheat to 325°F. Grease and flour three 8-inch round cake pans. Tap out excess flour.

Over a sheet of waxed paper, sift together the flour, baking powder and salt; repeat two more times.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, 1 to 2 minutes. While beating, gradually add the sugar and lemon zest, scraping down the sides of the bowl, until light and fluffy, 5 to 6 minutes. While beating, add the beaten eggs a little at a time, until the mixture is thick and blended, 4 to 5 minutes.

Remove the bowl from the mixer and, using a rubber spatula, fold the flour mixture into the batter in three additions, alternating with the milk and beginning and ending with the flour, until the batter is just blended and no lumps of flour remain. Then mix in the lemon juice.

Divide the batter among the prepared pans, spreading the batter slightly higher around the sides. Bake until the tops of the cakes are golden and a toothpick inserted into the center comes out clean, 20 to 30 minutes. Transfer the pans to a wire rack and cool 10 minutes, then turn the cakes out onto the rack and cool to room temperature.

To assemble the cake, place one layer on an 8-inch cardboard round. Spread 1/2 cup lemon curd evenly over the top of the cake. Set another layer of cake on top, spread with 1/2 cup curd, repeat with the remaining cake layer to make a three-layer cake.

To frost the cake, set it on a cake stand. Using one-third of the frosting, spread a thin coat over the top and around the sides of the cake. Refrigerate until the frosting is set, about 3 hours.

Using the remaining frosting, spread a final coat over the top and around the sides of the cake, being careful not to pick up any crumbs from the first coat. Refrigerate the cake at least 2 hours before serving. Keep refrigerated until ready to serve. Serves 16.

Lemon Buttercream Frosting
2/3 cup sugar
4 egg yolks
1 Tbs. water
16 Tbs. (2 sticks) unsalted butter, cut into small
pieces
1 1/2 tsp. vanilla extract
Finely grated zest of 1 lemon


In a medium nonreactive metal bowl, whisk together the sugar, egg yolks and water. Set the bowl over a saucepan of simmering water but not touching the water. Whisk constantly until the mixture registers 170°F on a candy thermometer, about 4 minutes.

Remove the bowl from over the water. Using an electric mixer, beat the egg mixture on high speed until cool and thick, about 5 minutes. Gradually add the butter, about 1 Tbs. at a time, beating well after each addition until smooth. Then beat in the vanilla and lemon zest. Makes about 2 1/2 cups.