Mean Chef's Triple Lemon Layer Cake

Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

I adopted this recipe on 09-06, which was originally submitted by Mean Chef. This is Mean Chef's comments " Light and tender cake filled with lemon curd and frosted with a lemony butter frosting"

Ingredients Nutrition

Directions

  1. Preheat oven to 350F; position rack in middle of oven.
  2. Crease and flour two 8x2-inch round cake pans.
  3. Sift flour, baking powder and salt together.
  4. Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
  5. Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
  6. Add remaining 1 1/2 cups sugar and beat until smooth.
  7. Beat in 1/4 of the milk until just blended.
  8. On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
  9. Beat until just blended.
  10. In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
  11. Add 1/4 of the whites to batter and fold in with a whisk or spatula.
  12. Fold in remaining white 1/4 at a time.
  13. Divide batter evenly between cake pans and smooth tops.
  14. Bake until tester in center comes out clean- about 35-40 minutes.
  15. Let cool for 10 minutes, remove from pans and cool completely on rack.
  16. Cut each cake in half horizontally using a long serrated knife.
  17. Place one layer on a serving plate, cut side up.
  18. Spread with 1/3 cup of chilled lemon curd.
  19. Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
  20. Top with fourth cake layer.
  21. Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
  22. Chill to firm crumb coat for about 30 minutes.
  23. Spread remaining frosting decoratively over sides and top of cake.
  24. Scatter top with lemon zest as garnish.
  25. TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
  26. Add confectioners sugar in batches and beat until light and fluffy.
  27. Add lemon juice and beat for 1 minute.
  28. Can be made a couple of hours ahead and kept covered at cool room temperature.
Most Helpful

5 5

I've been making this exact cake since Jan 2004 when the recipe was published in the Feb issue of Fine Cooking magazine. I made it again last week, and found that the recipe was posted on Zaar, so I thought I should post a review. It is an excellent, moist cake with a wonderful flavor and texture. The texture makes it easy to tort (cut the layers in half horizontally) the cakes, making a lovely 4-layer cake. I use my own lemon curd recipe for the filling, and the original frosting recipe as posted here. This cake is a much requested favorite among family and friends, and always gets rave reviews! (PS: I've never had a problem baking this cake in two 8 x 2-inch pans. The cakes have never overflowed the pans.)

3 5

Nix on only one thing: Two pans should be three. Glad I eyeballed the contents, and put a cookie sheet in my freshly cleaned oven, or I'd have been really mad, otherwise, it's a beautiful cake... Better than lemon sherbet, which to me, is the ultimate lemon flavor... :) But you need three pans.

5 5

this was great-- so much better than white cake with the lemon curd filling