Lemon layer cake

This is a yummy cake, full of lemon butter cream that melts in your mouth… enjoy.

 

Lemon Layer Cake

2.5 cups sifted flour
2 tsp. baking powder
.25 tsp. baking soda
.25 tsp. salt (optional)
8 tbsp. unsalted butter, softened
2 tsp. lemon zest
1.25 cups sugar
2 large eggs
.5 cup milk
.5 cup lemon juice

Heat the oven to 375 degrees. Flour, line and grease 2 8-inch round cake pans.

Combine sifted flour, baking soda, baking powder and salt in a medium bowl. In a large mixing bowl combine butter and lemon zest and beat until fluffy. Gradually beat in sugar (the slower, the better) until completely combined. Add eggs one at a time, then beat 2 to 3 minutes until the batter is light and fluffy.

Beat .25 of dry ingredients into the wet batter, and then add all of the milk. Beat until combined. Add the remaining dry ingredients, alternating with lemon juice, beginning and ending with the dry.

Divide batter between the two cake pans and smooth with spatula.

Place pans on the middle rack in oven. Bake for 25 minutes or until the top springs back when lightly touched. Cool in pans on rack for 10 minutes.

Apply lemon butter cream frosting, using .5 cup for the filling (I like to use raspberry jam instead), and the remaining 2 cups for frosting. Serve at room temperature.

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Lemon Butter Cream Frosting

3 large egg whites
1 cup sugar
1 cup butter at room temperature
1 tbsp. lemon zest
.3 cup lemon juice

In a stainless steel double boiler over simmering water combine sugar and egg whites. Whisk until just warm and dissolved (don’t scramble the eggs!). Remove from heat and beat with an upright mixer until stiff peaks form. If separation occurs, continue beating on high, or cool to room temperature.

Once the mixture reaches room temperature add butter one tablespoon at a time, beating until smooth. Add lemon zest and continue beating at medium speed. Add lemon juice and beat on high until smooth.

Spread

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thickly on top.