Lemon Layer Cake

* Exported from MasterCook *

Lemon Layer Cake

Recipe By : The Woman's Day Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Cake Cakes

Amount Measure Ingredient -- Preparation Method
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LEIMON CAKE
1 1/2 Cups All-purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
6 Tablespoons Fresh lemon juice
2 Teaspoons Vanilla extract
Zest of 2 medium sized lemons
1 Cup Granulated sugar
1 Cup Unsalted butter -- room temperature
3 Large Eggs

LEMON FROSTING
Zest of 1 medium sized lemon
1/3 Cup Granulated sugar
2 8-ounce Packages cream cheese -- room temperature
2 Tablespoons Fresh lemon juice

1. Heat the oven to 350F. Lightly grease two 8-inch layer cake pans.
Line the bottoms with waxed paper and lightly grease the paper. Dust
the pans with a little of the flour and shake out any excess.

2. In a small bowl, mix flour, baking powder, and salt.

3. In another small bowl, mix the lemon juice and vanilla.

4. In a food processor or blender, processs the lemon peel and sugar
until the peel is finely ground. Transfer to a large bowl, add the
softened butter, and beat with an electric mixer until pale and
fluffy. Beat in the eggs 1 at a time, beating after each addition.
On low speed, beat in the flour alternately with the lemon juice,
beginning and ending with flour and adding 1/3 to 1/4 with each
addition. Pour the batter into the prepared pans.

5. Bake 40 minutes or until the top springs bake when gently pressed
and a tooth pick inserted near the center comes out clean. Set the
pans on a wire wrack to cool for 20 minutes. Invert the cake onto the
rack and peel off the waxed paper.

6. Make the frosting: In a food processor or blender, process the
lemon peel and sugar until the peel is finely ground. In a
medium-sized bowl, beat the cream cheese, lemon juice, and sugar
mixture with an electric mixer until smooth (this may be done in the
food processor). Cover with plastic wrap and refrigerate for about 1
hour, or until firm but spreadable.

7. To assemble: Using a long serated knife slice the 2 cakes in half
horizontally to make 4 thin layers. Frost the cake with the frosting
using about 1/3 cup between the layers. Frost the outside then
refrigerate until ready to serve.


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