Triple Lemon Layer Cake

It is Valentines Day this week and everything should be red and hearts. But here I am with a lemon layer cake! Just think of lemons as puckery food!



Lemon on lemon on lemon. How can it get any better? This is the ultimate cake for the lemon lover. Follow it step by step for your Lemon Dream. I candied lemon peel to use as a garnish but I didn't feel it was showy enough so I bought a yellow rose to add as a garnish with the candied peel. I like the look.

Triple Lemon Layer Cake

For cake

2 1/3 c. cake flour           
550 mL

2 3/4 tsp. baking powder      13 mL

1/4 tsp. salt                           1
mL

1 3/4 c. sugar                  
430 mL

2 tbsp. grated lemon zest      30 mL

3/4 c. unsalted butter, room
temperature      
180 mL

1 c. whole milk, room
temperature                
250 mL

5 large egg whites, room
temperature

1/4 tsp. cream of tartar                          
1 mL

For filling

3 tbsp. unsalted butter,
softened           
45 mL

1 c. sugar                                              
250 mL

2 large eggs

2 large egg yolks

2/3 c. fresh lemon juice                    
       160 mL

1 tsp. grated lemon zest                             
5 mL

For frosting

1 c. unsalted butter, softened                      
250 mL

2 tbsp. grated lemon zest                              
30 mL

3 1/2 c. sifted confections
sugar              
    875 mL

3 tbsp. fresh lemon juice                                 
45 mL

Make the lemon curd first so it can
chill. Beat butter with sugar until light and fluffy. Slowly beat in eggs and
yolks. Beat 1 minute more, then stir in lemon juice. The mixture will look
curdled but don’t worry.

Cook in a double boiler until
thickened.

Remove from heat and stir in lemon
zest. Press plastic wrap on surface of the lemon curd to prevent a skin from
forming and chill thoroughly.

Make cake by preheating oven to
350F(180C) and place a rack in the middle of oven. Butter and flour two 8 inch
(20 cm) round cake pans. Sift cake flour, baking powder and salt in a medium
bowl. Pulse 1/4 of the sugar with lemon zest in food processor.

In large bowl, beat butter and
lemon sugar with electric mixer until light and fluffy. Add remaining sugar and
beat until smooth. Beat in 1/4 of the milk just until blended. On low speed,
add flour mixture alternatively with milk in three batches, scraping bowl with
rubber spatula. Beat until just blended.

In another bowl, beat egg whites
with electric mixer until whites are foamy and add cream of tartar. Continue to
beat until the whites form stiff peaks. Add one quarter of the whites to batter
and gently fold in with a rubber spatula. Continue to fold in the whites one
quarter at a time, being careful not to deflate the mixture.

Divide batter equally between
prepared pans. Bake until a toothpick inserted in the centres comes out clean,
about 35 to 40 minutes. Let cool in pans 10 minutes. Loosen edges of cake along
sides of pan and invert onto a rack. Flip right side up and let cool
completely.

Carefully remove cake from pans and
cut horizontally, using a long serrated knife.

Place one layer on serving plate,
cut side up and spread a generous 1/3 cup of lemon curd (160 mL) filling on it.
Add each layer in the same manner until the final layer is placed and do not
top with filling.

Make frosting

In a medium bowl, beat butter and
lemon zest until light and fluffy. Add confectioners sugar in batches until
light and fluffy. Add lemon juice and beat for one minute.

Frost cake

Up to a few hours ahead, spread
thin layer of frosting on cake. Chill about 1/2 hour. Spread remaining frosting
decoratively over the top and sides of cake. Scatter with bits of lemon zest
and silver dragees, or garnish as you like. (Adapted from Fine Cooking)