LEMON CAKE
If you like lemon then this is the cake for you. As you can imagine, we couldn't help but taste-test at each level of preparation. What we tasted was so good that Krissi and I decided to donate the finished cake to a fundraiser for my grandson's school. They liked what they tasted too! Can't wait to make this again.
Provided by Kathy McGeorge @AmericanNurse01
Categories Cakes
Number Of Ingredients 21
Steps:
- CAKE-Preheat oven to 350. Spray 3 9 inch cake pans with non-stick cooking spray with flour. In a large bowl, beat butter, sugar and lemon zest at medium speed with an electric mixer until creamy.
- Add eggs, one at a time, beating well after each addition. Beat in lemon juice.
- In a medium bowl, combine cake flour and baking soda, sift.
- Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture.
- Pour evenly into prepared pans, bake for 18 to 20 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
- LEMON FILLING-In a medium saucepan, combine sugar, cornstarch and salt. Stir in lemon zest, lemon juice and water; bring to a boil over medium-high heat. Boil for 1 minute.
- Remove from heat and stir in butter. Pour mixture into a small bowl; cover and chill for at least 2 hours. Spread filling between layers.
- LEMON BUTTERCREAM FROSTING-In a large bowl, beat butter and lemon zest at medium speed with and electric mixer until creamy. Beat in lemon juice. Gradually beat in confectioners\' sugar until smooth. Spread icing smoothly on cake.
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