http://www.finecooking.com/recipes/triple-lemon-layer-cake.aspx
Triple-Lemon Layer Cake
For the cake:
9-1/4 oz. (2-1/3 cups) cake flour; more for the pans
2-3/4 tsp. baking powder
1/4 tsp. table salt
1-3/4 cups granulated sugar
2 Tbs. lightly packed finely grated lemon zest
6 oz. (3/4 cup) unsalted butter, completely softened at room temperature; more for the pans
1 cup whole milk, at room temperature
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
For the filling:
1 recipe Lemon Curd, chilled
For the frosting:
8 oz. (1 cup) unsalted butter, completely softened at room temperature
2 Tbs. lightly packed finely grated lemon zest
3-1/2 cups sifted confectioners’ sugar
3 Tbs. fresh lemon juice
For the garnish:
2 lemons, zested with a channel zester, and silver dragées (both optional)
1 comment:
thank you Laura for your posts of this cake and other photos you have put on my blog
i would so enjoy to do this blog more Put pictures of the garden on it and talk about the cake or the flowers or the people etc.
WOnder why it is that I just do not do so
Now this cake we made but I screwed up the recipe
We made it for Zack Brown
I read the recipe several times and seperated the egg white from yellow But thhen I added the yellow to the sugar and butter where as it was supposed to be for the lemon curd
Cake turned out nice enough and put a recipe with chocolate from Presidents choice I forget what choclate it was called but excellent chocolate.
We took it to Zack who was at his mothers and he took it to a party at another Zacks.
Post a Comment