Lemon Layer Cake with Lemon Cream Frosting

Lemon Layer Cake with Lemon Cream Frosting
Photo by Anna Williams


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

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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