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Name: Lemon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 1/2 ts Baking Powder; 1 ts Baking soda; 1 ts Ground ginger; 1/2 ts Salt; 3/4 c Unsalted butter softened; 2 c Sugar; 4 lg Eggs at room temperature, separated; 2 tb Lemon juice fresh; 1 ts Vanilla; 1 1/3 c Buttermilk; 1/4 ts Cream of tartar; 1 8-oz pk cream cheese softened; 3/4 c Unsalted butter softened; 2 c Confectioner's sugar sifted; 1/4 c Heavy cream; 1/3 c Lemon curd bottled; 1 c Lemon curd bottled; 3 c Cake flour

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INGREDIENTS

1 1/2 ts Baking Powder
1 ts Baking soda
1 ts Ground ginger
1/2 ts Salt
3/4 c Unsalted butter ; softened
2 c Sugar
4 lg Eggs ; at room temperature, separated
2 tb Lemon juice ; fresh
1 ts Vanilla
1 1/3 c Buttermilk
1/4 ts Cream of tartar
FROSTING
1 8-oz pk cream cheese ; softened
3/4 c Unsalted butter ; softened
2 c Confectioner's sugar ; sifted
1/4 c Heavy cream
1/3 c Lemon curd ; bottled
FILLING
1 c Lemon curd ; bottled
CAKE
3 c Cake flour

Servings

INSTRUCTIONS

Cake - preheat oven to 350~. Grease 2 straight sided 9"x2" round cake pans; flour, tapping out excess. In lg. bowl, combine flour, baking powder, baking soda, ginger, and salt. Sift into another lg. bowl. In lg. bowl, beat butter and sugar at med. speed 2 mins., until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture (in fourths) alternately with buttermilk (in thirds), beginning and ending with flour mixture; beat just until blended. In small bowl with clean beaters, beat egg whites with cream of tartar until stiff, but not dry, peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 mins., until cake tester inserted in centers comes out clean. Cool in pans on racks 10 mins. Invert onto racks. Cool. Frosting - in lg. bowl with mixer on med-high speed, beat cream cheese and butter 2 mins., until fluffy. At low speed, beat in confectioners sugar, cream, and lemon curd until smooth. Cover; chill 20 mins., until spreadable consistency. Using serrated knife, level tops of layers if necessary. Place 1 layer on serving plate; spread with lemon curd. Refrigerate 15 mins. to set curd. Top with remaining layer. Frost cake; refrigerate. Serve at room temp. Garnish with fresh raspberries and blackberries; if desired. Per serving - 553 cal, 6 g pro, 61 g carbo, 33 g fat, 186 mg chol, 306 mg sod Source: McCalls, 4/96 From the recipe files of suzy@gennett.infi.net Posted to MM-Recipes Digest V4 #004 From: Suzy Date: Thu, 2 Jan 1997 22:32:36 -0500 (EST)

NOTES

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Lemon Cake

1 1/2 ts Baking Powder
1 ts Baking soda
1 ts Ground ginger
1/2 ts Salt
3/4 c Unsalted butter softened
2 c Sugar
4 lg Eggs at room temperature, separated
2 tb Lemon juice fresh
1 ts Vanilla
1 1/3 c Buttermilk
1/4 ts Cream of tartar
 FROSTING
1 8-oz pk cream cheese softened
3/4 c Unsalted butter softened
2 c Confectioner's sugar sifted
1/4 c Heavy cream
1/3 c Lemon curd bottled
 FILLING
1 c Lemon curd bottled
 CAKE
3 c Cake flour

Cake - preheat oven to 350~.  Grease 2 straight sided 9"x2" round cake  pans; flour, tapping out excess.  In lg. bowl, combine flour, baking  powder, baking soda, ginger, and salt. Sift into another lg. bowl. In lg.  bowl, beat butter and sugar at med. speed 2 mins., until fluffy. Beat in  egg yolks, one at a time, beating well after each. Beat in lemon juice and  vanilla.  At low speed, beat in flour mixture (in fourths) alternately with  buttermilk (in thirds), beginning and ending with flour mixture; beat just  until blended.  In small bowl with clean beaters, beat egg whites with  cream of tartar until stiff, but not dry, peaks form. With rubber spatula,  gently fold egg white mixture, in thirds, into batter. Spread batter in  prepared pans.  Bake 35 to 40 mins., until cake tester inserted in centers  comes out clean.  Cool in pans on racks 10 mins. Invert onto racks. Cool.    Frosting - in lg. bowl with mixer on med-high speed, beat cream cheese and  butter 2 mins., until fluffy. At low speed, beat in confectioners sugar,  cream, and lemon curd until smooth. Cover; chill 20 mins., until spreadable  consistency.    Using serrated knife, level tops of layers if necessary. Place 1 layer on  serving plate; spread with lemon curd. Refrigerate 15 mins. to set curd.  Top with remaining layer. Frost cake; refrigerate. Serve at room temp.  Garnish with fresh raspberries and blackberries; if desired.    Per serving - 553 cal, 6 g pro, 61 g carbo, 33 g fat, 186 mg chol, 306 mg  sod    Source:  McCalls, 4/96 From the recipe files of suzy@gennett.infi.net    Posted to MM-Recipes Digest V4 #004    From: Suzy <suzy@gannett.infi.net>    Date: Thu, 2 Jan 1997 22:32:36 -0500 (EST)

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Nutrition

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Serving Size: 1 Serving (441g)
Recipe Makes: 16

Calories: 1742
Calories from Fat: 1047 (60%)

Amt Per Serving		% DV

	Total Fat 116.4g	155 %
	Saturated Fat 71g	355 %
	Monounsaturated Fat 30.8g
	Polyunsanturated Fat 5.3g
Cholesterol 558.1mg		172 %
Sodium 284mg		10 %
Potassium 272.5mg		7 %
Total Carbohydrate 161.9g		48 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 160.3g
Protein 17.9g		26 %
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Calories per serving: 1742

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