LEMON LAYER CAKE WITH LEMON CREAM FROSTING

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Lemon Layer Cake with Lemon Cream Frosting image

Categories     Cake     Milk/Cream     Dessert     Bake     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (8-inch) layer cake

Number Of Ingredients 14

For cake layers
2 cups sifted cake flour (not self-rising; sift before measuring)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
2 1/2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
For frosting
1 cup heavy cream
1/2 cup confectioners sugar
Lemon curd , chilled
Garnish: candied violets

Steps:

  • Make cake layers:
  • Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).
  • Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.
  • Divide batter between pans, smoothing tops. Bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
  • Make frosting:
  • Beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
  • Assemble cake:
  • Put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting. Top with second layer, rounded side up, and spread top and sides with remaining frosting.

Slowgan Magar
magar-slowgan53@hotmail.fr

Overall, this cake was a success. The lemon flavor was bright and cheerful, and the frosting was light and fluffy.


Tyshawn Bagley
b-t@gmail.com

This cake was a labor of love, but it was worth it! The layers were perfectly even and the frosting was smooth and creamy.


Rich Peck-lippsplitter
p98@yahoo.com

I would give this recipe 5 stars if the frosting wasn't so sweet.


Mahar Ja no i
mahar-j@gmail.com

The cake was easy to make and the end result was stunning. The lemon flavor was subtle but present.


Hajar Sk
hsk36@hotmail.com

This cake was a hit at my party! Everyone loved the light and fluffy texture and the zesty lemon flavor.


CJ & JR Sibling
s_c23@hotmail.com

The cake was a bit too dense for my liking, but the frosting was amazing!


Md Shalom
shalom_md@gmail.com

I followed the recipe exactly and the cake turned out dense and dry. The frosting was too sweet for my taste.


M NAUMAN KHALIQ
mkhaliq@yahoo.com

This recipe was easy to follow and the cake turned out beautifully. The lemon flavor was just right.


Fito Fritz
f@gmail.com

Absolutely delicious! The cake was moist and flavorful, and the frosting was creamy and tangy. I will definitely be making this cake again.


Carl Edward Walker
carl89@hotmail.fr

I've made this cake several times and it always turns out perfect. It's my go-to recipe for lemon layer cake.


Fathema Sanjye
sanjye@hotmail.com

This cake was a showstopper! The layers were perfectly even and the frosting was light and fluffy. The lemon flavor was prominent but not overpowering.


Derek Sturdavant
derek.sturdavant@yahoo.com

This lemon layer cake with lemon cream frosting was a delightful treat! The cake was moist and fluffy, with a perfectly balanced lemon flavor. The frosting was smooth and creamy, with a bright citrusy tang. Overall, this recipe was easy to follow and


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