The Daily Biff

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Wed, 04 Jul 2007

Lemon Layer Cake with Lemon Icing
I made this today for our July 4th party. It's good... really good.

For the curd filling:

4 egg yolks
2 whole eggs
½ cup sugar
½ cup fresh lemon juice
4 tbs unsalted butter
zest of 2 lemons

Whisk together egg yolks and eggs in small saucepan. Add sugar and lemon juice and cook over low heat, stirring constantly until mixture coats the back of a spoon (or until curd registers 165° on a thermometer). Remove from heat and allow to cool slightly. Add butter in tablespoon size pieces (one at a time) and stir until smooth. Stir in zest. Cover surface with plastic wrap and refrigerate until cooled completely.

For the cake:

1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 eggs
3 cups flour
1 tbs baking powder
1 tsp baking soda
½ tsp salt
1¼ cups buttermilk
1 tsp vanilla
zest of 2 lemons

Preheat oven to 350°. Grease and flour two round 8-inch cake pans. In a large bowl, sift together flour, baking powder, baking soda, and salt. Cream butter in an electric mixer, add sugar, and beat until fluffy. Beat eggs and add to butter/sugar mixture (scrape down the sides as required). Alternately add flour mixture and buttermilk. Beat in vanilla, and lemon zest. Divide batter evenly between the two pans and bake for 45 minutes.

For the icing:

1 cup (2 sticks) unsalted butter, at room temperature
1 tsp vanilla
½ tsp lemon extract
3½ cups powdered sugar, sifted
¼ cup cream

Beat butter, vanilla, and lemon extract until fluffy. Alternately add sugar and cream and mix thoroughly. Add more sugar or cream until desired spreading consistency is achieved.

To assemble the cake, reserve prettiest dome top of the two cake layers. Place the other cake layer, dome-side down, on a cake or serving platter. Spread lemon curd to withing about ½ inch from the edge. Place the reserved cake on top of bottom layer. Crumb coat the side of the cake and refrigerate until firm. Just before serving, spead remaining icing over cake.

Garnish with candied lemon slices or fresh raspberries (if desired).

:: Posted by rus on Wed, 04 Jul 2007 11:46 pm
:: Filed under /recipes/desserts/cakes

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