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Triple Lemon Cake

Source of Recipe


Maizey






List of Ingredients



• Filling:
  
• 2/3 cup sugar
  
• 1/4 cup cornstarch
  
• 1 cup water
  
• 1 teaspoon grated lemon rind
  
• 3 tablespoons lemon juice
  
• 1 slightly beaten egg
  
• 2 tablespoons butter
  
• 4 drops yellow food coloring
  
• 3/4 cup graham cracker crumbs
  
• Cake:
  
• 3 cups flour
  
• 1 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 2 cups sugar
  
• 1 cup butter
  
• 1 tablespoon grated lemon rind
  
• 5 unbeaten eggs
  
• 1 cup buttermilk
  
• Frosting:
  
• 1/4 cup butter
  
• 1 (3 ounce) package cream cheese
  
• Reserved lemon filling
  
• 2 cups powdered sugar
  
• 1 tablespoon lemon rind and a few drops yellow food coloring
  






Instructions



1. Filling: In a saucepan, combine first 3 ingredients. Stir in remaining ingredients. Cook over medium heat, stirring constantly until thick. Blend in 2 tablespoons butter and 4 drops yellow food coloring; cool. Reserve 1/4 cup for frosting. Crush enough graham crackers to fill 3/4 cup. Reserve 2 tablespoons for the frosting.
   
   
2. Cake: Preheat oven to 375 degrees. Grease a (10 or 12 cup) tube pan. Mix flour, salt and baking soda; set aside. Combine butter, sugar and lemon peel; cream very well (5 to 8 minutes). Blend in eggs, one at a time, beat well after each addition. Add dry ingredients alternately with buttermilk. Beginning and ending with dry ingredients. Pour 2/3 of the batter into a well greased (bottom) tube pan. Sprinkle with graham cracker crumbs. Spoon lemon filling over crumbs, Top with remaining batter. Bake at 375 degrees for 55 to 65 minutes; cool.
   
   
3. Frosting: Cream butter, cream cheese, reserved lemon filling, lemon rind food coloring and powdered sugar together. Frost cake and top with reserved crumbs.