Triple-Layer Lemon Cake

Prep: 1 1/4 hours         Bake: 28 minutes       Oven: 350°F        Cool: 1 hour       Makes: 12 Servings

Ingredients:

• 1 cup butter
• 4 eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups sugar
• 2 teaspoons finely shredded lemon peel
• 2 tablespoons lemon juice
• 1 cup buttermilk or sour milk*
• 1/2 recipe Lemon Curd (below) or 1 cup purchased lemon curd
• 1 recipe Lemon-Cream Cheese frosting (below)

Directions:

1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, grease and lightly flour three 8 x 1 1/2-inch or 9 x 1 1/2-inch round cake pans; set pans aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread into prepared pans.
3. Bake for 28 to 32 minutes for the 8-inch pans, 25 to 28 minutes for the 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
4. To assemble, turn two layers bottom sides up; spread with Lemon Curd. Stack these layers on a cake plate. Place remaining cake layer on top, rounded (top) side up. Frost top and sides with Lemon-Cream Cheese Frosting.
5. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving.

* add 1/4 tsp. of white vinegar to the amount of milk needed. Let it sit for a few minutes and you have buttermilk.

Lemon Curd

Prep: 5 minutes    Cook: 8 minutes   Chill: 1 hour   Makes: 2 cups

Ingredients

• 1 cup sugar
• 2 tbs. cornstarch
• 3 tsp. finely shredded lemon peel
• 6 tbs. lemon juice
• 6 tbs. water
• 6 egg yolks, beaten
• 1/2 cup butter or margarine, cut up

Directions:

1. In a saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.
2. Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter; stir until melted. Remove from heat. Cover surface with plastic wrap. Chill one hour.

Lemon-Cream Cheese Frosting:

Directions:

Finely shred 1 teaspoon lemon peel; set aside.  In a medium mixing bowl combine two 3-ounce packages softened cream cheese, 1/2 cup softened butter, and 1 teaspoon lemon juice. Beat with electric mixer on low to medium speed until light and fluffy. Gradually add 4 1/2 to 4 3/4 cups powdered sugar, beating until frosting reaches spreading consistency. Stir in lemon peel.

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