Best 2 Old Fashioned Lemon Layer Cake Recipes

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Welcome to the world of classic desserts, where flavors and memories intertwine. Today, we embark on a journey to discover the best recipe for an "Old Fashioned Lemon Layer Cake," a timeless treat that has delighted generations of cake enthusiasts. This culinary gem, with its layers of moist and fluffy cake, tangy lemon filling, and decadent frosting, is a symbol of comfort, nostalgia, and pure indulgence. As we delve into the world of lemon layer cakes, we'll explore the secrets behind its enduring popularity, uncovering the perfect balance of flavors and textures that make it a beloved dessert.

Let's cook with our recipes!

SYBIL'S OLD FASHIONED LEMON LAYER CAKE



Sybil's Old Fashioned Lemon Layer Cake image

This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. I usually need 3 large fresh lemons for this recipe to produce the zest and juice.

Provided by REGINAHARRIS

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 17

3 ¼ cups all-purpose flour
1 tablespoon baking powder
⅛ teaspoon salt
1 cup butter, softened
2 tablespoons butter, softened
2 ¼ cups white sugar
6 eggs, separated
1 cup milk
2 tablespoons milk
¾ teaspoon grated lemon peel
1 ¾ teaspoons lemon juice
2 ¼ cups white sugar
2 tablespoons grated lemon peel
½ cup lemon juice
5 ½ tablespoons all-purpose flour
1 egg, beaten
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch cake pans. In a bowl, whisk together 3 1/4 cups of flour, baking powder, and salt.
  • Cream 1 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth, then mix in 2 1/4 cups of sugar until thoroughly blended and fluffy. Beat 6 egg yolks into the butter mixture, one at a time, beating well after each yolk is added. Beat the flour mixture into the butter mixture in thirds, alternating with milk. Mix in 3/4 teaspoon of grated lemon peel and 1 3/4 teaspoon of lemon juice.
  • With clean beaters, beat the egg whites to stiff peaks in a bowl; lightly fold the egg whites into the batter; use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated.. Pour the batter into the 3 prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Allow cakes to cool in pans for 10 minutes; then turn out onto a rack to finish cooling.
  • To make filling, whisk 2 1/4 cup sugar, 2 tablespoons of grated lemon peel, 1/2 cup of lemon juice, 5 1/2 tablespoons of flour, and beaten egg together in a saucepan. Cook the mixture over low heat, whisking constantly, until the filling almost comes to a boil; cook until thickened and smooth, about 1 minute. Whisk in 2 tablespoons of butter until melted. Allow the filling to cool.
  • To assemble, place each cake layer down on a work surface, and place one hand lightly on the top of the cake. Use a serrated knife to slice the cake in half horizontally, with a light sawing motion, to create 2 layers from each cake (6 total layers). Brush crumbs from the layers. Place a cake layer onto a serving dish, and spread with 1/6 of the filling; repeat with all the layers and filling, ending with a layer of lemon filling for the top of the cake.

Nutrition Facts : Calories 652.9 calories, Carbohydrate 106.2 g, Cholesterol 161.2 mg, Fat 22.9 g, Fiber 1.2 g, Protein 8.6 g, SaturatedFat 13.4 g, Sodium 295.5 mg, Sugar 76.7 g

OLD FASHIONED LEMON LAYER CAKE



OLD FASHIONED LEMON LAYER CAKE image

Yield 1 - 9" layer cake

Number Of Ingredients 19

1 c. plus 2 tbsp. butter, softened
2 1/4 c. sugar
6 eggs, separated
3 1/4 c. all purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. plus 2 tbsp. milk
3/4 tsp. grated lemon rind
1 3/4 tsp. lemon juice
Lemon filling (recipe follows)
Additional grated lemon rind (optional)
Lemon twist (optional)
LEMON FILLING:
2 1/4 c. sugar
1/4 c. plus 1 1/2 tbsp. all purpose flour
2 tbsp. grated lemon rind
1/2 c. lemon juice
1 egg, beaten
2 tbsp. butter

Steps:

  • Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon rind and juice. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9 inch round cakepans. Bake 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Split each layer in half horizontally. Spread lemon filling between layers and on top; garnish with additional lemon rind and lemon twist if desired. Yield: one 9 inch layer cake. LEMON FILLING: Combine first 5 ingredients in heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter; stir until melted. Cool. Yield: about 2 1/2 cups.

Tips:

  • Use room temperature ingredients: This will help the cake batter come together smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making the cake light and airy.
  • Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
  • Sift the flour before measuring it: This will help ensure that the cake is light and fluffy.
  • Do not overmix the batter: Overmixing can make the cake tough.
  • Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

This old-fashioned lemon layer cake is a classic for a reason. It is light, fluffy, and bursting with lemon flavor. The lemon frosting is the perfect complement to the cake, and the whole thing is sure to be a hit at any gathering. With a few simple tips, you can make this cake at home and impress your friends and family. So what are you waiting for? Give this recipe a try today!

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