Directions:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
- Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
- To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.
- Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.
- NOTE: Sometimes I also grate a bit of orange peel for the top just to give it additional color. And, I did my fruit peel in egg whites and roll them in sugar before adding to the cake top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.92 Kcal (1645 kJ) | ||
| Calories from fat | 181.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.21g | 31% | |
|---|---|---|---|
| Cholesterol | 107.93mg | 36% | |
| Sodium | 194.44mg | 8% | |
| Potassium | 157.81mg | 3% | |
| Total Carbs | 47.83g | 16% | |
| Sugars | 20.71g | 83% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 5.93g | 12% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 70.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 322.59 Kcal (1351 kJ) | ||
| Calories from fat | 149.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 31% | |
|---|---|---|---|
| Cholesterol | 88.61mg | 36% | |
| Sodium | 159.63mg | 8% | |
| Potassium | 129.56mg | 3% | |
| Total Carbs | 39.27g | 16% | |
| Sugars | 17g | 83% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 4.87g | 12% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.6mg | 4% | |
| Calcium | 57.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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