This layered lemon cake is comprised of three layers: Icing, Lemon Curd, then Icing, on three slices of cake.
(Makes one medium size cake, 16 medium slices)
- 3/4 cup of sugar
- 1/2 cup butter, softened
- 2 tsp. lemon zest
- 3 eggs
- 2 tsp. vanilla extract
- 2 cups flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/4 cup milk
- 1/4 cup lemon juice
- 1 tablespoon of butter, melted
- 3 cups powdered sugar
- 1 tablespoon milk
- 1 tablespoon lemon juice
- Lemon curd
You can make your own lemon curd, or buy it from the store.
Grease two cake pans, and preheat oven to 350 degrees.
Cut the zest off a 1 lemon. Put it, and the sugar into a food processor, and blend for one minute, until all the zest is finely blended up. Transfer mixture to kitchen aid, or a plain ole stand mixer, and cream in butter. Add eggs one at a time, and then add vanilla.
In a separate medium bowl, combine flour, baking powder, and salt. Mix into wet ingredients until combined.
Pour batter into the two prepared cake pans, making sure one is thicker (the one you’ll cut lengthwise in half) than the other. Bake for about 25 minutes, or until cake springs back up to touch.
To make icing, whip melted butter, powdered sugar, milk and 1 Tbs. of lemon juice in a smallish bowl. Set to the side.
When they are done baking a cooled off, place the thinner cake section upside down on serving platter. Take the thicker one, and cut lengthwise in half. You’ll have two perfect thin section of cake for an extra layer.
On top of the first section that you placed on the serving platter, spread on half of the icing evenly.
Place one section of the thicker halves on top of this iced layer. Then spread on the lemon curd thickly. Place on the last layer of cake. On this one, spread the final layer of icing. Now you’re ready to serve it. If you prefer, you can always refrigerate a few hours before serving, and it might hold up a little better…