Lemon Cake

Cake Ingredients

• 1 stick unsalted butter, softened
• 1 1/2 cup sugar
• 4 large egg, room temperature
• 3 cup cake flour, if using all-purpose flour, substitute 2 TBSP corn starch
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1/4 cup lemon juice
• 1/4 cup vegetable oil

zest of 2 lemons

• 1 tablespoon lemon extract

Filling Ingredients

• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 cup water
• 2 large egg yolk, lightly beaten
• 2 tablespoon butter
• 1 tablespoon grated lemon zest
• 4 tablespoon fresh lemon juice

Cake Directions

1. Preheat the oven to 350 degrees
2. Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
3. In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
4. In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
5. In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
6. Add the eggs one at a time, mixing until the yellow of the yolk disappears.
7. Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix.
8. Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
9. Wrap cakes in plastic wrap, then aluminum foil. Place into freezer until firmed up (at least 2 hours).

Filling Directions

1. Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).
2. Boil, stirring, for 1 minute more.. Remove the pan from the heat.
3. Spoon about ½ cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
4. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
5. This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.
6. Makes 1 ¼ cups

Assembly Directions

1. Place one layer on working surface, then pipe frosting on top around the edge to seal in filling (like an o-ring).
2. Fill inside piping with thin (¼ inch) layer of filling.
3. Place remaining layer on top and press down gently.
4. Use icing to fill gaps between layers. Spread a thin layer of icing over entire cake to make even.
5. Optional: Roll out fondant and cover