Calling all lemon lovers, this moist and fluffy lemon cake is great for spring time. Serve with a tall glass of milk.
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1 cup butter, softened to room temp
- 2 cup sugar
- 4 eggs, separated
- 1 cup milk
- 1 teaspoon lemon extract
- 1/4 cup sugar
- Juice and zest of 1 lemon
- LEMON CURD:
- 4 eggs
- 4 egg yolks
- 1 cup sugar
- 3/4 cup lemon juice
- Zest of 2 lemons
- 8 ounces butter
- 4 sticks of butter, room temperature
- 1 1/2 cup Crisco
- 1 bag powdered sugar
- 1 to 2 teaspoon extract
- 1 to 2 cups lemon curd
- 1/2 cup cream or milk
Preparation time 15mins
Cooking time 45mins
Use stand mixer. Preheat oven to 350°F. **Batter is enough for 3 layers.
Whip egg whites until firm, set aside.
Sift and set flour, baking powder and Salt aside.
Add sugar and beat. Add egg yolks one at a time and beat each.
Add lemon zest and beat.
On low, add four mixture and milk alternating...begin and end with flour.
Fold in extract and egg whites.
Bake 30 to 35 minutes. (Can store saran wrapped in fridge over night.)
Before stacking, combine sugar and lemon zest/juice. Brush on cake.
Make day before!
In a pan, mix eggs, juice, zest and sugar. Whisk constantly over medium heat until thick. You can tell! It will coat the back of a spoon.
Remove from heat, add chunks of very cold butter to stop the cooking. Stir until melted. Cover with saran wrap (poke holes in it to release steam.) It will set in the fridge over night.
Use a THICK double barrier dam of icing to keep curd between layers.
Whip buttermilk, add sugar, extracts, Crisco, whip. Fold in curd. Loosen with cream or milk. Thicken with powdered sugar.
Use broom straws to stabilize...icing should be thick enough to pipe.
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