- 1/3 cup milk
- 1-1/2 teaspoons grated lemon peel
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- For lemon curd, in a small bowl, combine eggs and egg yolks. In a
- heavy saucepan, cook and stir the sugar, lemon juice and butter over
- medium heat until smooth. Stir a small amount of hot mixture into
- eggs; return all to the pan, stirring constantly. Bring to a gentle
- boil, cook and stir for 2 minutes. Cool slightly. Cover and chill
- for 1-1/2 hours or until thickened.
- In a large bowl, cream butter and sugar until light and fluffy. Add
- eggs, one at a time, beating well after each addition. Combine the
- ricotta cheese, buttermilk, lemon peel, vanilla and lemon juice.
- Combine the flour, baking powder, baking soda and salt; add to the
- creamed mixture alternately with the buttermilk mixture, beating
- well after each addition.
- Pour into two greased and floured 9-in. round baking pans. Bake at
- 350° for 30-35 minutes or until a toothpick inserted near the
- center comes out clean. Cool for 10 minutes before removing from
- pans to wire racks to cool completely.
- Using a citrus zester, remove peel from lemons in long narrow strips;
- toss with sugar. Let stand for 30 minutes. (Save fruit for another
- use.) Meanwhile, in a large bowl, cream butter until light and
- fluffy. Add the confectioners’ sugar, milk, lemon peel, vanilla and
- salt; beat until smooth.
- Cut each cake in half horizontally. Place one cake layer on a serving
- plate. Pipe a circle of frosting around the edge of the cake. Spread
- a third of the lemon curd inside the frosting. Repeat layers twice.
- Top with remaining cake layer. Frost top and sides of cake. Garnish
- with lemon peel. Store in the refrigerator.
- Yield: 12-16 servings.
Nutritional Facts: 1 slice equals 657 calories, 27 g fat (16 g saturated fat), 172 mg cholesterol, 370 mg sodium, 98 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.