Mean Chef's Triple Lemon Layer Cake

Recipe by lemoncurd
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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