Ultimate Lemon Layer Cake

Name: Ultimate Lemon Layer Cake
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 10-12 serving(s)
Ingredients: 1 cup fresh lemon juice, about 6 lemons (no bottled, please); 1 teaspoon unflavored gelatin, plain; 1 1/2 cups granulated sugar; 1/8 teaspoon salt; 4 large eggs; 6 large egg yolks, from large eggs (reserve egg whites for cake); 8 tablespoons unsalted butter, cut into 1/2 inch cubes and frozen; 2 1/4 cups cake flour; 1 cup whole milk, room temperature; 6 egg whites, room temperature; 2 teaspoons vanilla extract; 1 3/4 cups sugar; 4 teaspoons baking powder; 1 teaspoon salt; 12 tablespoons unsalted butter, softened, but still cool; 2 large egg whites, from large eggs; 1 cup granulated sugar; 1/4 cup water; 1 tablespoon fresh lemon juice (again, no bottled); 1 tablespoon corn syrup

(3)

Recipe by SweetSueAl

I love lemon cakes, pies, cookies, etc. This cake is the best! It comes from Cook's Illustrated Magazine, Mar/Apr 07 edition. As always, they area very precise with their directions, so they might be long, but don't be put off by that. The filling can be made a day ahead, it does get a little stiff, just stir it to loosen it up a bit. Chill leftovers.

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READY IN: 1hr 25mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

lemon curd filling
1

cup fresh lemon juice, about 6 lemons (no bottled, please)
1

teaspoon unflavored gelatin, plain
1 ¹⁄₂

cups granulated sugar
¹⁄₈

teaspoon salt
4

large eggs
6

large egg yolks, from large eggs (reserve egg whites for cake)
8

tablespoons unsalted butter, cut into 1/2 inch cubes and frozen
cake
2 ¹⁄₄

cups cake flour
1

cup whole milk, room temperature
6

egg whites, room temperature
2

teaspoons vanilla extract
1 ³⁄₄

cups sugar
4

teaspoons baking powder
1

teaspoon salt
12

tablespoons unsalted butter, softened, but still cool
fluffy white icing
2

large egg whites, from large eggs
1

cup granulated sugar
¹⁄₄

cup water
1

tablespoon fresh lemon juice (again, no bottled)
1

tablespoon corn syrup

DIRECTIONS

Filling: Measure 1 tablespoon lemon juice into a small bowl; sprinkle gelatin over the top.
Heat remaining lemon juice, sugar, and salt in medium non-reactive sauce pan over medium high heat, stirring occasionally until sugar dissolves and mixture is hot, but not boiling.
Whisk eggs and yolks in a large non-reactive bowl.
Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan.
Cook over medium-low heat, stirring constantly until mixture reaches 170° and is thick enought to leave a trail when a spatula is scraped along the bottom of the pan, about 4-6 minutes.
Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated.
Pour filling through a fine-meshed strainer into a bowl.
Cover surface with plastic wrap; refrigerate until firm enough to spread, about 4 hours.
Cake: Preheat oven to 350°.
Grease and flour two 9-inch cake pans and line with parchment paper.
In a medium bowl, whisk together egg milk, egg whites and vanilla.
In a mixer bowl, combine flour, sugar, baking powder and salt; mix at slow speed.
Add butter one piece at a time, continue to beat until mixture resembles moist crumbs and no visible butter chunks.
Add all but 1 cup of milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes.
With mixer running, add remaining 1/2 cup milk mixture, beat 1 mintute more.
Divide batter evenly between cake pans.
Bake 23-25 minutes or until toothpick in center of cakes comes out clean.
Loosen cakes from side of pan with a small knife, cool in pan 10 minutes then remove from pan onto greased wire rack, remove parchment paper, invert again and cool completely.
Icing: Combine all ingredients in a mixer bowl or heatproof bowl.
Set over medium saucepan filled with 1-inch of simmering water.
Cook stirring constantly until mixture reaches 160°, 5-10 minutes.
Transfer mixture to mixer bowl (if needed) and beat on medium speed until soft peaks form, about 5 minutes.
Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer.
Assembly: Cut each layer in half horizontally.
Spread 1 cup of lemon filling evenly on each cake, (except the top layer) leaving 1/2-inch border around cake.
Place top layer on cakes, smooth out any filling that may have leaked from the layers.
Refrigerate while you make the icing.
Spread icing on cake.