Triple-Lemon Layer Cake
- 9-1/4 oz. (2-1/3 cups) cake flour; more for the pans
- 2-3/4 tsp. baking powder
- 1/4 tsp. table salt
- 1-3/4 cups granulated sugar
- 2 Tbs. lightly packed finely grated lemon zest
- 6 oz. (3/4 cup) unsalted butter, completely softened at room temperature; more for the pans
- 1 cup whole milk, at room temperature
- 5 large egg whites, at room temperature
- 1/4 tsp. cream of tartar
- 1 recipe Lemon Curd, chilled
- 8 oz. (1 cup) unsalted butter, completely softened at room temperature
- 2 Tbs. lightly packed finely grated lemon zest
- 3-1/2 cups sifted confectioners’ sugar
- 3 Tbs. fresh lemon juice
- 2 lemons, zested with a channel zester, and silver dragées (both optional)
- This recipe is vegetarian
- Produce
- Lemon, lightly packed zest (4 Tbs.)
- Lemons (2)
- Condiments
- Recipe lemon curd (1)
- Cooking & Baking
- Baking powder (2 3/4 tsp.)
- Cake flour (9 1/4 oz.)
- Confectioners’ sugar (3 1/2 cups)
- Cream of tartar (1/4 tsp.)
- Granulated sugar (1 3/4 cups)
- Table salt (1/4 tsp.)
- Drinks
- Lemon juice, fresh (3 Tbs.)
- Dairy
- Butter, unsalted (14 oz.)
- Whole milk (1 cup)
- Refrigerated
- Egg whites, large (5)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published February 1, 2004 (9 years ago).
12 people saved this recipe.
