Triple-Lemon Layer Cake

Triple-Lemon Layer Cake
Photo by Scott Phillips

Ingredients

  • 2 lemons, zested with a channel zester, and silver dragées (both optional)
  • 6 oz. (¾ cup) unsalted butter, completely softened at room temperature; more for the pans
  • 2-¾ tsp. baking powder
  • ¼ tsp. table salt
  • 1-¾ cups granulated sugar
  • 9-¼ oz. (2-1/3 cups) cake flour; more for the pans
  • ¼ tsp. cream of tartar
  • + 8 more ingredients
    • 8 oz. (1 cup) unsalted butter, completely softened at room temperature
    • 5 large egg whites, at room temperature
    • 3 Tbs. fresh lemon juice
    • 2 Tbs. lightly packed finely grated lemon zest
    • 3-½ cups sifted confectioners’ sugar
    • 1 cup whole milk, at room temperature
    • 1 recipe Lemon Curd, chilled
    • 2 Tbs. lightly packed finely grated lemon zest

Position a rack in the middle of the oven; heat the oven to 350°F. Generously butter and flour two 8 x 2-inch round cake pans. Sift the cake flour, baking powder, and salt together into a medium bowl. Pulse 1/4 cup of the sugar with the zest in a food processor until well combined. In a large bo...

View full recipe at Fine Cooking

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