Lemon Layer Cake with Lemon Cream Frosting

Lemon Layer Cake with Lemon Cream Frosting
Photo by Anna Williams


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

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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