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Dessert for 11

Lemon Cake

Lemon cake layers bake until tender, cool fully, then hold lemon curd beneath a smooth cream cheese frosting.

$1.10per serving $
205 minstart to table
11servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 4 large eggs
  • 1/3 cup milk
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 tsp vanilla extract
  • 2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 16 tbsp unsalted butter cut into 16 pieces
  • 1 recipe lemon curd
  • 12 oz full fat cream cheese
  • 1 cup unsalted butter
  • 1/4 cup chilled lemon curd
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 3 1/2 cups powdered sugar

Steps

  1. Heat the oven to 350 F and grease two 9-inch round cake pans.
  2. Whisk the eggs, milk, lemon juice, lemon zest, and vanilla in a bowl for 30 minutes of preparation.
  3. Mix the flour, sugar, baking powder, and salt, then beat in the butter and wet mixture until smooth.
  4. Divide the batter between the pans and bake for 30 minutes, until the centers spring back.
  5. Cool the cakes in their pans for 10 minutes, then cool them completely on racks for 120 minutes.
  6. Beat the cream cheese, butter, lemon curd, lemon juice, vanilla, salt, and powdered sugar until smooth.
  7. Spread lemon curd and frosting between and over the cake layers, then chill for 25 minutes.

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