Lemon Layer Cake

I’ve been lucky enough to have an amazing mom who has baked me a homemade cake every year for my birthday. Not only that, but she has never made me the same cake twice. I get something new every single year, and it’s a tradition I love. So for her recent milestone birthday, I wanted to bake her something extra special. I let her choose a flavor — lemon — but then the rest was up to me. As soon as I found this recipe for Triple-Lemon Layer Cake, I was sold. I made a few changes, including substituting a block of cream cheese for one of the sticks of butter in the icing and adding a layer of icing in addition to the lemon curd in between the layers. It turned out perfect, and my mom loved it. 

 

Lemon Layer Cake
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For the Cake
  1. 9 1/4 oz. (2-1/3 cups) cake flour; more for the pans
  2. 2 3/4 teaspoon baking powder
  3. 1/4 teaspoon table salt
  4. 1 3/4 cups granulated sugar
  5. 2 tablespoons lightly packed finely grated lemon zest
  6. 6 oz. (3/4 cup) unsalted butter, completely softened at room temperature; more for the pans
  7. 1 cup whole milk, at room temperature
  8. 5 large egg whites, at room temperature
  9. 1/4 teaspoon cream of tartar
For the Lemon Curd Filling
  1. 4 oz. (1/2 cup) unsalted butter
  2. 3/4 cup granulated sugar
  3. 1/2 cup fresh lemon juice
  4. 3 tablespoons lightly packed finely grated lemon zest
  5. Pinch salt
  6. 6 large egg yolks
For the Frosting
  1. 1 stick (1/2 cup) of unsalted butter, completely softened at room temperature
  2. 1 oz. package of cream cheese, softened at room temperature
  3. 2 tablespoons lightly packed finely grated lemon zest
  4. 3 1/2 cups sifted confectioners’ sugar
  5. 3 tablespoons fresh lemon juice
Making the Lemon Curd
  1. Melt the butter in a heavy medium saucepan over medium heat.
  2. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth.
  3. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. (To check if the curd is thick enough, dip a wooden spoon into it and draw a your finger across the the back of the spoon; your finger should leave a path.) Don't let the mixture boil.
  4. Immediately force the curd through a fine sieve into a bowl, using a rubber spatula.
  5. Let cool at room temperature, whisking occasionally.
  6. Refrigerate, covered, until ready to use.
Making the Cake
  1. Preheat the oven to 350 F.
  2. Generously butter and flour two 8 x 2-inch round cake pans.
  3. Sift the cake flour, baking powder, and salt together into a medium bowl.
  4. Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
  5. In a large bowl, beat the butter and lemon sugar with an electric mixer on medium speed until light and fluffy (about 1 1/2 minutes).
  6. Add the remaining 1 1/2 cups sugar and beat until smooth (about 1 1/2 minutes).
  7. Beat in a quarter of the milk just until blended. On low speed, add the flour mixture alternately with the milk in three batches, scraping the bowl with a rubber spatula; beat just until blended.
  8. In another large bowl, beat the egg whites with an electric mixer (with clean beaters or the whip attachment) on medium speed just until foamy.
  9. Add the cream of tartar, increase the speed to medium high, and beat just until the whites form stiff peaks when the beaters are lifted.
  10. Add a quarter of the whites to the batter and gently fold them in with a whisk or a rubber spatula; continue to gently fold in the whites, a quarter at a time, being careful not to deflate the mixture.
  11. Divide the batter evenly between the prepared pans. Smooth the tops with the spatula.
  12. Bake until a pick inserted in the centers comes out clean, 35 to 40 minutes.
  13. Let cool in the pans on a rack for 10 minutes. Run a table knife around the inside of the pans and carefully invert each cake out onto the rack. Flip them right side up and let cool completely.
Making the Icing
  1. In a medium bowl, beat the butter, cream cheese, and lemon zest with an electric mixer on medium speed until light and fluffy.
  2. Add the confectioners’ sugar in batches and beat until light and fluffy.
  3. Add the lemon juice and beat for 1 minute. (You can make the icing a couple of hours ahead and keep it, covered, at cool room temperature.)
Assembling the Cake
  1. With the palm of one hand pressed on top of a cake layer, cut each in half horizontally, using a long serrated knife.
  2. Put one of the four cake layers on a serving plate, cut side up.
  3. With an offset spatula or a table knife, spread the cake layer with a thin layer of the icing and then spread about 1/3 cup of chilled lemon curd on top of the icing.
  4. Lay another cake layer on top, spread it with another thin layer of icing and a 1/3 cup lemon curd, and repeat with the third cake layer, using the last 1/3 cup lemon curd.
  5. Top with the fourth cake layer, and then spread the remaining icing on the top and sides of cake.
  6. Store in refrigerator.
Adapted from Fine Cooking
Adapted from Fine Cooking
Seasoned to Impress https://seasonedtoimpress.com/
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