Recipe by MarieRynr
This recipe was first published in the January 1945 issue of Gourmet magazine as Nun's Lemon Layer Cake. This is the updated and improved version. I hope you enjoy it as we do. It is a very special cake indeed.
Top Review by Ami in D-land
This was a delicious, very lemony cake. I'm glad the cake recipe was a bit forgiving, since I overbeat the batter. I made this in a 10 3/4" springform and then sliced horizontally to make three layers. The cake stayed together nicely and the few broken parts could be glued together nicely with the lemon curd. I used 1/2 of lemon curd between layers before adding whipped cream for frosting to go on top. Great cake. I will try it again as suggested by Fay as an orange cream. Yum!
FOR CAKE LAYERS
- 2 cups sifted cake flour
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup whole milk
- 2 1⁄2 tablespoons fresh lemon juice
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1⁄2 cup confectioners' sugar
- candied violet (optional)
FOR LEMON CURD
- 1⁄2 cup fresh lemon juice
- 2 teaspoons finely grated fresh lemon zest
- 1⁄2 cup sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cut into bits
Directions See How It's Made
- Preheat oven to 375*F.
- Butter 2 8-inch round cake pans and line with parchment paper.
- Butter paper, dust with flour, knocking out the excess.
- Sift together flour, baking soda, and salt.
- Stir together milk and lemon juice (mixture will curdle)> Beat butter in a large bowl with an electric mixer until creamy.
- Gradually add sugar, beating until pale and fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Alternately add flour and milk mixtures in batches, beginning and ending with flour, mixing at low speed until just combined.
- Divide batter between pans, smoothing tops.
- Bake in middle of oven for about 20 minutes.
- Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
- To make Lemon Curd; whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
- Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Transfer to a bowl and chill, it's surface covered with plastic wrap until cold, at least 1 hour.
- To make frosting, beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks.
- Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
- To assemble cake; put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting.
- Top with second layer, rounded side up and spread top and sides with remaining frosting.
- Decorate with Candied Violets if desired.
- Note: Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting).
- Let stand at room temperature 30 minutes before serving.