Triple lemon layer cake
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Triple lemon layer cake
  Lemon    Cakes  
Last updated 6/12/2012 1:27:44 AM. Recipe ID 62767. Report a problem with this recipe.
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      Title: Triple lemon layer cake
 Categories: Cake
      Yield: 1 Servings
 
MMMMM-----------------------LEMON FILLING----------------------------
      1 c  Sugar
      2 lg Eggs
      2 lg Egg Yolks
      1 md Lemon Peel, removed
           -as thinly as possible
           -with a vegetable
           -peeler
    1/2 c  Fresh lemon juice
    1/4 c  Unsalted butter
           -or margarine

MMMMM----------------------------CAKE---------------------------------
      3 md Lemons Peel, removed
           -as thinly as possible
           -with a veg peeler
  1 1/2 c  Sugar
  1 1/2 c  Unsalted butter
           -or margarine (not
           -spread), softened
  1 1/2 ts Baking powder
    3/4 ts Salt
      1 tb Vanilla extract
      5 lg Eggs
  2 1/4 c  All-purpose flour
    1/2 c  Plus 1 tablespoon
           -fresh lemon juice

MMMMM-----------------------LEMON FROSTING----------------------------
      1 md Lemon Peel, removed
           -as thinly as possible
           -with a veg peeler
    1/3 c  Sugar
     16 oz Regular cream cheese,
           -softened (not fat-free)
      2 tb Lemon juice
      2 c  Flaked coconut, toasted
           -(see Tips,below)
           Garnish: berries
 
  This cake is meant to be moist and a bit dense, more like POUND CAKE
  than most layer cakes. You may omit the Lemon Filling and use some of
  the frosting between the layers instead. There's more than enough.
  
  Lemon Filling: Whisk sugar, eggs and egg yolks in a small heavy
  saucepan until well blended. Stir in lemon peel and juice and butter.
  Cook, stirring often, over low to medium-low heat about 10 minutes.
  As the mixture thickens, stir constantly, 8 to 10 minutes longer
  until it thickly coats the back of a metal spoon (don't boil or
  mixture may curdle). Pour through a strainer set over a bowl; cover
  surface of filling and refrigerate at least 4 hours. Filling will
  thicken more as it cools. Adjust oven racks to divide oven in thirds.
  Heat oven to 350 F. Lightly grease three 8-inch layer-cake pans. Line
  bottoms with waxed paper and grease paper. Dust pans with flour;
  shake out any excess. Cake: In a food processor or blender, process
  lemon peel and sugar several minutes until peel is finely ground.
  Transfer to a large bowl, add butter, baking powder, salt and vanilla
  and beat with electric mixer until pale and fluffy. Add eggs, one at
  a time, beating well after each addition. With mixer on low speed,
  add flour mixture alternately with lemon juice, mixing well after
  each addition. Pour into prepared pans. Stagger pans on oven racks
  and bake, switching position of pans once to ensure even layers,
  about 40 minutes, until tops of cakes spring back when gently pressed
  and a toothpick inserted near centers comes out clean. Cool in pans
  on wire rack 20 minutes. Invert cakes on rack, remove waxed paper and
  let cakes cool completely. Meanwhile make frosting: In a food
  processor or blender, process lemon peel and sugar several minutes
  until peel is finely ground. Beat cream cheese, lemon juice and sugar
  mixture in a medium bowl with electric mixer until smooth (all this
  may be done in the food processor). Cover with plastic wrap and
  refrigerate about 1 hour or until firm but spreadable. To assemble:
  Place 1 cake layer on a serving plate. Spread half the Lemon Filling
  (3/4 cup) on top. Top with another cake layer and remaining filling.
  Top with remaining cake layer. Coat sides and top of cake with the
  frosting. Gently press toasted coconut into frosting on sides of
  cake. Refrigerate until ready to serve. Just before serving, garnish
  with berries.
  
  To toast coconut: Spread flaked coconut on cookie sheet or glass pie
  plate. Bake in a 350 F oven 6 to 8 minutes or microwave on high,
  stirring once or twice, until lightly browned. Cool before using.
  
  * Serves 10. Per serving: 916 cal, 12 g pro, 91 g car, 58 g fat, 328
  mg chol, 462 mg sod.
  
  Prep (filling): 8 min Cook: 20 min Chill: at least 4 hr Prep (cake and
  frosting): 30 min Bake: 40 min Chill: at least 1 hr
  
  Total Cost: $6.86
 




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Recipe ID 62767 (Apr 03, 2005)

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