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Kerry's Favorite Lemon Layer Cake

 

 

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Kerry's Favorite Lemon Layer Cake

1 3/4 cups cake flour [not self-rising flour]
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
Grated zest of 1 lemon
3 large eggs
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup sour cream
1/4 cup plus 2 tablespoons orange juice
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon extract

 Butter three 8-inch round cake pans. Line the bottoms with parchment paper; butter the paper. Position 2 oven racks close to the center of the
oven and preheat to 350 degrees F. Using steel knife of food processor,
combine cake flour, baking powder, baking soda and salt in work bowl
and mix 2 seconds. Remove mixture and set aside. To work bowl add
sugar and lemon zest and process until the zest is finely minced. Add
eggs and blend 1 minute. Add butter, cut into 6 pieces and blend 1
minute. Add sour cream, orange juice, lemon juice and lemon extract
and mix 10 seconds. Spoon flour mixture over batter and combine using
3 or 4 on/off turns. DO NOT OVERMIX! Divide the batter among the
prepared pans, smoothing surface with spatula. Bake 20 minutes. Trans-
fer pans to wire racks and allow to cool 10 minutes in pans. Invert onto
racks and allow to finish cooling. Fill with Lemon Curd Filling and frost
with Lemon Buttercream Frosting.

 Lemon Curd Filling
 1 cup granulated sugar
Grated zest of 2 large lemons
5 egg yolks
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted

 Using steel knife of food processor combine sugar and lemon zest using 4
on/off turns; then mix until zest is finely minced. Add egg yolks and fresh
lemon juice and blend 5 seconds. With the machine running, pour melted
butter slowly through feed tube and blend. Transfer mixture to a heavy
non-aluminum saucepan. Place over medium-low heat and cook, stirring
constantly, until curd is thickened and starts to boil, about 5 to 6 minutes.
Remove from heat and cool. Refrigerate thoroughly before using.

 Lemon Buttercream Frosting
3 cups confectioner's sugar
Grated zest of 1 lemon
Pinch of salt
5 tablespoons unsalted butter, softened
4 tablespoons sour cream, room temperature
2 tablespoons Lemon Curd Filling

 Using steel knife of food processor combine confectioner's sugar, lemon
zest and salt in work bowl and mix until zest is finely minced. Add butter,
sour cream, Lemon Curd Filling and lemon extract. Mix 5 seconds, adding
another tablespoon sour cream if the mixture is too thick. Refrigerate until
firm enough to spread - about 10 to 15 minutes.


More Lemon Lusciousness
from our Archives:
Angel Lemon Pudding
East 62nd Street Lemon Cake
Lemon Almond Pound Cake, Glazed
Lemon Buttermilk Cake
with Strawberries

Lemon-Buttermilk Pound Cake,
High-Ratio, with Variations

Lemon Cheesecake with Lemon Bar Crust
Lemon Curd Trifle with Fresh Berries
Lemon Flan (Commander's Palace)
Lemon and Fresh Berry “Shortcake” with
Rose’s Lemon Luscious Ice Cream

Lemon Icebox Pie
Lemon Meringue Cake (Nigella)
Lemon Meringue Pie
Lemon Ripple Ice Cream Pie
Lemon Tart, World's Best!


Index - Cake Recipe Archives
Cake Fillings and Frostings
Index - Miscellaneous Desserts
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