TRIPLE-LAYER LEMON CAKE

Triple-Layer Lemon Cake image

A smooth and silky citrus filling separates the three layers of my lemon cake. It's a homemade favorite that friends and family never tire of. Serve it after a special spring or summer meal.-Connie Jurjevich, Atmore, Alabama

Provided by Taste of Home

Time 50m

Yield 12-14 servings.

Number Of Ingredients 23

Ingredients

2 cups sugar
3/4 cup canola oil
4 large eggs, separated, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup 2% milk
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
1 large egg, lightly beaten
1/3 cup lemon juice
1-1/2 teaspoons grated lemon zest
1 tablespoon butter, softened
FROSTING:
1 cup butter, softened
6 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
4 to 6 tablespoons heavy whipping cream

Steps:

In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 734 calories, Fat 30g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 324mg sodium, Carbohydrate 114g carbohydrate (88g sugars, Fiber 1g fiber), Protein 6g protein.