OLD FASHIONED LEMON LAYER CAKE

OLD FASHIONED LEMON LAYER CAKE image

Yield 1 - 9" layer cake

Number Of Ingredients 19

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1 c. plus 2 tbsp. butter, softened
2 1/4 c. sugar
6 eggs, separated
3 1/4 c. all purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. plus 2 tbsp. milk
3/4 tsp. grated lemon rind
1 3/4 tsp. lemon juice
Lemon filling (recipe follows)
Additional grated lemon rind (optional)
Lemon twist (optional)
LEMON FILLING:
2 1/4 c. sugar
1/4 c. plus 1 1/2 tbsp. all purpose flour
2 tbsp. grated lemon rind
1/2 c. lemon juice
1 egg, beaten
2 tbsp. butter

Steps:

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon rind and juice. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9 inch round cakepans. Bake 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Split each layer in half horizontally. Spread lemon filling between layers and on top; garnish with additional lemon rind and lemon twist if desired. Yield: one 9 inch layer cake. LEMON FILLING: Combine first 5 ingredients in heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter; stir until melted. Cool. Yield: about 2 1/2 cups.