What's Baking: Triple Layer Lemon Cake

The June theme for the What's Baking challenge, hosted by Heather at  Hezzi D's Books and Cooks, was to make a Layered Cake. I have never made a layered cake that I can recall, so I was excited for the challenge. I don't make full-sized cakes very often, because I don't really have a reason to...I prefer cupcakes or some other small treat for no reason at all! However, we do have a monthly staff  birthday lunch at work, so I volunteered to make the cake instead of purchasing one this month! Perfect timing!

I found this recipe on Better Homes & Gardens website, and since I love lemon-anything, and it is Summer, it seemed like the perfect flavor! I ran it by the birthday girls at work (we have 5 this month!) and they were all excited about it, so onward we go!

This was not only my first time to make a layered cake, it was also my first time to make lemon curd. The term in itself is a bit odd...but it's lemony, so I was up for trying it! Honestly, I wasn't very thrilled with the outcome. It tasted good and lemony, but for a filling I would have preferred that it be thicker. Maybe it was user error, maybe that's just the nature of curd...either way, I think next time I'll just use the delicious icing in between the layers.

Everyone at work seemed to love it, and that's all that really matters. I love to feed them tasty treats. And they love to hate me for always bringing in treats that they can't resist! Please excuse the pictures...I had to run out and cut/take pictures before they all got in line!

 

Before the rush

 
TRIPLE LAYER LEMON CAKE

 Source: Better Homes & Gardens

Ingredients

• 1 cup butter, softened
• 4 eggs
• 2-1/3 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 (Recipe Below) or 1 cup purchased lemon curd
• 1 recipe Lemon Cream Cheese Frosting (Recipe Below)
• Lemon peel curls (optional)

Preparation

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
2. 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, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.  
4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.

 Lemon Cream Cheese Frosting:  

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

Lemon Curd:

from Better Homes & Gardens

Ingredients 

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

Preparation

1. In a medium 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 pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours.