Lemon Layer Cake with Lemon Cream Frosting
Lemon cakes have been enjoyed since ancient times and were often served to Roman gods during religious ceremonies.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Lemon Layer Cake with Lemon Cream Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and lemon extract.
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Beat in the flour mixture alternately with the milk, mixing just until incorporated.
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Divide the batter evenly among the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
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In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
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Place one cake layer on a serving plate. Spread a layer of lemon curd on top, then add a layer of whipped cream. Repeat with the remaining cake layers.
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Frost the top and sides of the cake with the remaining whipped cream. Decorate with fresh berries.
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Chill the cake for at least 1 hour before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 52g18%
- Sugars 38g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
