TRIPLE-LAYER LEMON CAKE
A smooth and silky citrus filling separates the three layers of my lemon cake. It's a homemade favorite that friends and family never tire of. Serve it after a special spring or summer meal.-Connie Jurjevich, Atmore, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 734 calories, Fat 30g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 324mg sodium, Carbohydrate 114g carbohydrate (88g sugars, Fiber 1g fiber), Protein 6g protein.
OLD FASHIONED TRIPLE LEMON CAKE
This recipe uses 3 lemons, thus the name "triple". Three lemons will yield enough juice and rind needed for this recipe.
Provided by breezermom
Categories Dessert
Time 1h
Yield 1 9 inch cake
Number Of Ingredients 14
Steps:
- Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
- Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
- Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
- Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
- Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.
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- 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.
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