MEAN CHEF'S TRIPLE LEMON LAYER CAKE

Mean Chef's Triple Lemon Layer Cake image

I adopted this recipe on 09-06, which was originally submitted by Mean Chef. This is Mean Chef's comments " Light and tender cake filled with lemon curd and frosted with a lemony butter frosting"

Provided by lemoncurd

Time 1h15m

Yield 1 8inch layer cake

Number Of Ingredients 15

Ingredients

9 1/4 ounces cake flour (2 1/3 cups)
2 3/4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
2 tablespoons lemon zest, lightly packed and finely grated
6 ounces unsalted butter, at room temperature
1 cup whole milk, at room temperature
5 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 -1 1/2 cup lemon curd (see Lemon Curd Filling)
8 ounces unsalted butter, at room temperature (1 cup)
2 tablespoons lemon zest, lightly packed and finely grated
3 1/2 cups sifted confectioners' sugar
3 tablespoons fresh lemon juice
2 lemons, zest of, with zester

Steps:

Preheat oven to 350F; position rack in middle of oven.
Crease and flour two 8x2-inch round cake pans.
Sift flour, baking powder and salt together.
Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
Add remaining 1 1/2 cups sugar and beat until smooth.
Beat in 1/4 of the milk until just blended.
On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
Beat until just blended.
In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
Add 1/4 of the whites to batter and fold in with a whisk or spatula.
Fold in remaining white 1/4 at a time.
Divide batter evenly between cake pans and smooth tops.
Bake until tester in center comes out clean- about 35-40 minutes.
Let cool for 10 minutes, remove from pans and cool completely on rack.
Cut each cake in half horizontally using a long serrated knife.
Place one layer on a serving plate, cut side up.
Spread with 1/3 cup of chilled lemon curd.
Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
Top with fourth cake layer.
Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
Chill to firm crumb coat for about 30 minutes.
Spread remaining frosting decoratively over sides and top of cake.
Scatter top with lemon zest as garnish.
TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
Add confectioners sugar in batches and beat until light and fluffy.
Add lemon juice and beat for 1 minute.
Can be made a couple of hours ahead and kept covered at cool room temperature.