Description
This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter
- 1 ¼ cups white sugar
- 3 large eggs eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon grated lemon zest
- ½ cup fresh lemon juice
- 1 tablespoon cornstarch
- 6 tablespoons butter
- ¾ cup white sugar
- 4 large egg yolks egg yolks, beaten
- 4 cups confectioners’ sugar
- ½ cup butter, softened
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour
- baking powder and salt. Set aside.
- In a large bowl
- cream together the butter and sugar until light and fluffy
- about 5 minutes. Beat in the eggs one at a time
- then stir in the vanilla. Beat in the flour mixture alternately with the milk
- mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes
- or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan
- mix together 1 tablespoon lemon zest
- 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar
- and bring mixture to boil over medium heat. Boil for one minute
- stirring constantly. In small bowl
- with a wire whisk
- beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan
- beating the hot lemon mixture rapidly. Reduce heat to low; cook
- stirring constantly
- 5 minutes
- or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl
- beat confectioners’ sugar
- 1/2 cup butter
- 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk
- and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife
- split each cake layer in half horizontally
- making 4 layers. Place 1 layer
- cut side up
- on a serving plate. Spread with half of the lemon filling. Top with another layer
- and spread with 1/2 cup frosting. Add third layer
- and spread with remaining half of the lemon filling. Press on final cake layer
- and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 4 hrs
Servings: 12