Triple Layer Lemon Cake
- 1 cup butter, softened
- 4 eggs
- 2 1/3 cups all-purpose flour
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups sugar
- 2 tsps finely shredded lemon peel
- 2 tbsps lemon juice
- 1 cup buttermilk or sour milk
- 1 cup lemon curd
- lemon cream cheese frosting
- lemon peel curls (optional)
- from Culinary School of the Rockies pastry skills course
- 6 oz fresh lemon juice, strained
- 9 oz sugar
- 3 oz butter
- 3 oz heavy cream
- 6 eggs
- 1 tbsp fine lemon zest
- pinch of salt
- 1 tsp lemon zest, grated
- 6 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp lemon juice
- 4-5 cups confectioner’s sugar
- This recipe is vegetarian
- Produce
- Lemon, fine zest (1 tbsp)
- Lemon, zest (1 tsp)
- Lemon peel (2 tsps)
- Lemon peel curls (1)
- Condiments
- Lemon curd (1 cup)
- Cooking & Baking
- All-purpose flour (2 1/3 cups)
- Baking powder (1 1/2 tsps)
- Baking soda (1/2 tsp)
- Confectioner’s sugar (4 cups)
- Lemon cream cheese frosting (1)
- Salt (1/4 tsp)
- Salt (1 pinch)
- Sugar (2 cups)
- Sugar (9 oz)
- Drinks
- Lemon juice (2 1/3 tbsps)
- Lemon juice, fresh (6 oz)
- Dairy
- Butter (1 1/2 cup)
- Butter (3 oz)
- Buttermilk or sour milk (1 cup)
- Cream cheese (6 oz)
- Heavy cream (3 oz)
- Refrigerated
- Egg (10)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published April 30, 2009 (3 years ago).
3 people saved this recipe.
