Lemon Layer Cake

By ctaubenheim

Could add either coconut or walnuts into the frosting before spreading on cake.

Ingredients

• CAKE:
• 2 1/2 cups cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, slightly softened
• 1 1/2 cups granulated sugar
• 2 large whole eggs, at room temperature
• 3 large egg yolks, at room temperature
• 2 tsp vanilla extract
• 1 tsp grated lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• LEMON FILLING:
• 2 large egg yolks
• 1/3 cup granulated sugar
• 1/4 cup fresh lemon juice
• 2 Tbsp unsalted butter, slightly softened
• pinch of salt
• 1 tsp finely grated lemon zest
• 1/2 cup heavy cream
• LEMON FROSTING:
• 3/4 cup ( 1 1/2 sticks) unsalted butter, softened
• 3 1/2 cups confectioners sugar
• 2 Tbsp heavy cream
• 2 tsp fresh lemon juice
• 1/4 tsp vanilla extract
• 1 tsp finely grated lemon zest

Preparation

Step 1

Cake: Preheat oven to 350. Butter the bottom and sides of two 9 inch round cake pans. Dust the pans with flour and tap out the excess. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium high, and continue to beat until the mixture is light, about 3 minutes. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in the lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans. Bake the cakes for 20 - 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the racks and cool completely.

FILLING: In a medium non-reactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter and salt. Cook over medium low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opague, thickens and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture thru a fine mesh sieve into a medium bowl. Stir in the lemon zest & allow the filling to cool. Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.

FROSTING:
In the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners sugar on low speed. Add the cream, lemon juice, vanilla and lemon zest. Increase the speed to medium high and beat for about 3 minutes, or until the frosting is light and fluffy. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even lawyer, leaving a 1 inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around he sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.