Description
This layer cake has strong lemony flavor without a sticky syrup drizzle.
Ingredients
- 2 organic Meyer lemons, scrubbed
- 2 ¼ cups all-purpose flour
- 1 ½ cups white sugar
- ½ cup unsalted butter, at room temperature, cut into 1-inch pieces
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 4 large eggs, lightly beaten
- 1 tablespoon limoncello liqueur (Optional)
- ½ cup lemon curd
- 2 cups cream cheese frosting
Instructions
- Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft
- about 25 minutes. Remove from heat and cool completely.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans
- line the bottoms with parchment paper
- and lightly grease the parchment paper.
- Remove any stems from the lemons. Slice into quarters and remove all seeds.
- Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth
- about 30 seconds. Add flour
- sugar
- butter
- baking powder
- and salt. Pulse about 10 times
- just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick
- slightly grainy batter forms
- 10 seconds or less.
- Divide batter between the prepared pans.
- Bake in the preheated oven until the tops are light gold and spring back lightly to the touch
- and a toothpick inserted into the middle of each cake comes out clean
- 20 to 23 minutes. Cool in the pans for about 5 minutes
- then remove and finish cooling on baking racks.
- Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top
- or top and sides
- with cream cheese frosting.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 55 mins
Servings: 10