Aunt Bonnies Lemon Layer Cake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I love this lemon layer cake in the summer with a big glass of Iced Tea. Ingredients:
2 1/2 cups sifted all-purpose flour |
2 tsp baking powder |
1/4 tsp baking soda |
1/4 tsp salt |
8 tbsp unsalted butter; softened |
2 tsp lemon zest |
1 1/4 cup sugar |
2 large eggs |
1/2 cup milk |
1/2 cup lemon juice |
lemon butter cream frosting |
1 cup unsalted butter; softened |
2 tbsp lightly packed finely grated lemon zest |
3 1/2 cups sifted confectioners sugar |
3 tbsp fresh lemon juice |
your favorite lemon curd recipe |
Directions:
1. Heat oven to 375 degrees. Flour, line, and grease 2 x 8 inch round cake pans
2. 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.
3. Beat 1/4 of the 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.
4. Divide batter between the two cake pans and smooth with spatula.
5. 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. Remove and cool.
6. Lemon Butter Cream Frosting:
7. In a medium bowl, beat the butter and lemon zest with an electric mixer on medium speed until light and fluffy. Add the confectioners sugar in batches and beat until light and fluffy. Add the lemon juice and beat for one minute.
8. Frost the cake:
9. Use your favorite lemon curd for the filling on this cake. Then Frost the outside with the lemon buttercream frosting.
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