Lemon Layer Cake with Lemon Cream Frosting

Lemon Layer Cake with Lemon Cream Frosting
Photo by Anna Williams


  • 1 cup granulated sugar
  • candied violets
  • Lemon curd
  • ½ cup whole milk
  • 2 ½ tablespoons fresh lemon juice
  • ½ cup confectioners sugar
  • 2 large eggs
  • + 5 more ingredients
    • 1 cup heavy cream
    • 8 tablespoons unsalted butter
    • 2 cups cake flour (not self-rising)
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt

Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle). Beat but...

View full recipe at Epicurious


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