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    You are in: Home / Recipes / Four Layer Lemon Cake Recipe
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    Four Layer Lemon Cake

    Four Layer Lemon Cake. Photo by Cupcake-Princess

    1/1 Photo of Four Layer Lemon Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Cupcake-Princess's Note:

    I just made this for my Grandma's 80th birthday. This cake is very moist and not to sweet. Make sure to use my favorite lemon curd recipe to fill the cake with.....Martha Stewart's Ca. 1995 Best Lemon Curd.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Frosting

    Directions:

    1. 1
      For the cake: Preheat oven to 350 degrees and grease 2 (9 inch) round baking pans. In a medium mixing bowl stir together flour, baking powder, and salt. Set aside.
    2. 2
      In a medium saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
    3. 3
      Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
    4. 4
      Divide batter evenly between baking pans. Bake until toothpick inseted into center comes out clean, about 40 minutes. Cool cakes in pans for 10 minutes then invert cakes onto cooling racks to cool completely.
    5. 5
      For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed Gradually add powdered sugar. Add vanilla and lemon zest and beat until smooth.
    6. 6
      To assemble: Carefully split each cooled cake into half horizionally. Layer each cake layer with lemon curd. Frost the cake with the frosting. Keep cake in the fridge.

    Ratings & Reviews:

    • on August 26, 2010

      55

      This is a seriously good lemon cake. The cake itself is very moist and would stand great alone , but the addition of the lemon curd filling makes it something special. The icing is delicious with just a hint of lemon. Next time I make this I will increase the amount of icing by half so that I have some left for piping some trim. I have had to give this recipe to 3 people in the birthday group I made it for - it was a big hit.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Four Layer Lemon Cake

    Serving Size: 1 (169 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 571.3
     
    Calories from Fat 244
    42%
    Total Fat 27.2 g
    41%
    Saturated Fat 16.4 g
    82%
    Cholesterol 158.4 mg
    52%
    Sodium 405.0 mg
    16%
    Total Carbohydrate 75.2 g
    25%
    Dietary Fiber 0.7 g
    2%
    Sugars 53.3 g
    213%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    lemon curd

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