2 c all-purpose flour
2 t.  Baking powder
1 t.  salt
1/2 cup butter
1 1/4 cup sugar
3 eggs
1 ton vanilla
1/4 cup fresh lemon juice & 1 ton.  grated lemon peel
3/4 c milk
(Add a few drops of a good colored yellow, if desired)
1 tablespoon grated lemon peel
1/2 c fresh lemon juice
1 t.  Corn Starch
6 t.  butter
3/4 cup sugar
4 egg yolks, scrambled
4 c sugar sweets
1 t.  grated lemon peel
1/2 cup soft butter
2 tablespoons fresh lemon juice
1 t.  grated lemon peel
(Add a few drops of yellow food coloring if desired)
2 tablespoons of milk (you need a thin cream)
Nuts, optional

1. Preheat the oven to 350 degrees.  Grease and grease two 8-inch round trays.  Mix the dry ingredients together and set aside.  In a large bowl, whisk together butter and sugar until mixture is light and fluffy.  Add the lemon juice and peel to the milk, beat in the eggs one by one, and stir in the vanilla.  Whisk the mixture into the flour mixture alternately with the milk, mixing until completely combined.  Pour the mixture into the pans.  Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Leave to cool in tubs on wire racks for 10 minutes.  Then flip it onto wire racks to cool completely.

2. To prepare the filling: In a medium saucepan, mix 1 tablespoon of lemon peel, 1/2 cup of lemon juice, and 1 tablespoon of cornstarch until smooth.  Mix 6 tablespoons butter and 3/4 cup sugar and bring the mixture to a boil over medium heat.  Boil for a minute, stirring constantly.  In a small bowl, using a wire whisk, beat egg yolks until smooth.  Whisk a small amount of the hot lemon mixture.  Pour the egg mixture into the saucepan, and quickly whisk the hot lemon mixture.  Reduce the temperature to a low temperature.  Cook, stirring constantly, for 5 minutes or until thickened (not boiling).  Pour the mixture into a medium sized bowl.  Press plastic wrap to the surface to prevent skin from forming while it cools.  Cool to room temperature.  Chill for 3 hours.

3. To make the icing: In a large bowl, whisk together confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon peel until smooth, increase speed and continue to beat until light and fluffy.  (Add milk 1 tablespoon at a time to reduce garnish if needed)

4. To assemble: With a long serrated knife, divide each cake layer in half horizontally, making 4 layers.  Place one layer, cut side up, on a serving plate.  Spread with half the lemon filling.  Put another layer and brush 1/2 cup of frosting.  Add the third layer and spread with the remaining half of the lemon filling.  Press the final cake layer, decorate the surface and sides of the cake with the rest of the decorating cream, and decorate the sides of the cake with nuts if desired.  Put the cake in the fridge until serving time.

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