|
Luscious Lemon Layered Cake
by Josie Ross
Makes 1 (8-inch) layer cake
2 cups sifted cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
2 1/2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup whipping cream, chilled
3 tablespoons powdered sugar
2 cups powdered sugar
6 tablespoons fresh lemon juice
Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans: butter
paper and dust pans with flour, knocking out excess. Sift together
flour, baking soda, and salt. Stir together milk and lemon juice (it’s
ok if it looks curdled).
Beat butter in a large bowl with an electric mixer until creamy.
Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a
time, beating well after each addition. Alternately add flour mixture
and milk mixture in batches, beginning and ending with flour, mixing at
low.
Divide batter between pans. Bake in middle of oven until a tester comes
out clean. This will take about 20 minutes. Cool in pans on racks 10
minutes, then invert onto racks, and cool completely.
For the filling, beat cream and confectioners sugar with a hand mixer
beaters until it just holds stiff peaks.
To make the lemon glaze- whisk powdered sugar and lemon juice in small
bowl until it is smooth. To assemble the cake, put 1 cake layer on a
cake plate and spread with half of whipped cream. Top with second layer.
Spoon lemon glaze over the top of the cake, allowing it to drip down the
sides. Serve with additional whipped cream if you like.
Home |
