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Lemon Curd: Heat medium high until sugar dissolves: lemon juice, sugar and salt. Blend together 4 whole eggs and 6 egg yolks. (Save eggs whites for cake). Add hot sugar mix to eggs slowly. Add back to pan (reach temperature of 170 degrees). Heat for approximately 4 minutes over medium low heat. Sprinkle 1 tsp powdered gelatin over 1 Tbl lemon juice to dissolve it/soften it. Remove sugar mix from heat, add gelatin mix. Add 8 Tbl unsalted butter (cubed and frozen). Strain mixture in sieve. Place plastic on mixture in bowl to prevent top from forming on top. Chill 4 hours.
Cake: Mix together egg whites, milk and vanilla. Mix together cake flour, sugar, baking powder and salt. Add milk mix (all about 1/2 cup) and beat at medium for 1 to 1 1/2 minutes. Then add remaining 1/2 cup. Mix 30 seconds more. (Make sure NO LUMPS!) Mix 20 seconds more.
Place in two 9" greated and floured cakepans (parchment paper in bottom). Bake at 350 degrees for 20-22 minutes.
Using serrated knife (long) cut layers in half (results in 4 thin layers). Place lemon curd between layers. Leave 1/2" from edge of each layer. Cover cake with plastic and chill.
Frosting (7 minute frosting): Stir together all ingredients. Cook over water to 160 degrees. Then beat 5 to 10 minutes medium-high until frothy, white and thick. Frost cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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