Lemon Layer Cake with Lemon Cream Frosting

Lemon Layer Cake with Lemon Cream Frosting
Photo by Anna Williams


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

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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