Lemon Layer Cake
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
YIELD: 12 servings.
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Ingredients
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1 cup butter, softened
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1-1/2 cups sugar
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2 large eggs, room temperature
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3 large egg yolks, room temperature
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1 tablespoon grated lemon zest
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2 tablespoons lemon juice
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3/4 cup sour cream
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1/4 cup 2% milk
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2-1/2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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SYRUP:
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1/2 cup sugar
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1/2 cup lemon juice
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FROSTING:
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2 packages (8 ounces each) cream cheese, softened
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1 cup butter, softened
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4 cups confectioners' sugar
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1-1/2 teaspoons lemon juice
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1/8 teaspoon salt
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Optional: Lemon slices or edible flowers
Directions
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1.
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
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2.
Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture.
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3.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly.
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4.
For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely.
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5.
For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended.
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6.
Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely.
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7.
Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts
1 piece: 841 calories, 48g fat (30g saturated fat), 219mg cholesterol, 656mg sodium, 96g carbohydrate (72g sugars, 1g fiber), 8g protein.
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