Tested till perfect Triple-Lemon Layer Cake
Triple-Lemon Layer Cake
Jeff Coulson/TC Media

Triple-Lemon Layer Cake

Special occasions call for special desserts, and this one fills the bill. Moist lemon cake, a bright lemon custard and a simple lemon icing come together to create the ultimate springtime dessert. Look for edible flowers at cake-supply stores. If unavailable, use sugar-coated gumdrops instead.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe3 out of 5 based on 36 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 1 hour
  • Total time 2 hours 30 minutes
  • Portion size 16

Ingredients

  • 1 cup 1cupunsalted butter, softened
  • 2 cups 2cupsgranulated sugar
  • 4 4eggeggs
  • 1 tbsp 1tbspgrated lemon zest
  • 2 tsp 2tspvanilla
  • 3 cups 3cupsall-purpose flour
  • 1 tbsp 1tbspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1-2/3 cups 1-2/3cupsmilk
  • 2 tbsp 2tbsplemon juice

Lemon Custard:

  • 1 cup 1cupgranulated sugar
  • 1 tsp 1tspgrated lemon zest
  • 2 tbsp 2tbspcornstarch
  • 1 pinch 1pinchsalt
  • 1/2 cup 1/2cuplemon juice
  • 1/2 cup 1/2cupwater
  • 4 4egg yolkegg yolks, lightly beaten

Lemon Icing:

  • 1/2 cup 1/2cupunsalted butter, softened
  • 1/4 cup 1/4cuplemon juice
  • 1/4 cup 1/4cupwhipping cream, (35%)
  • 6 cups 6cupsicing sugar
  • edible flowers, (such as violets)
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Preparation

Lemon Custard: In saucepan and using fingertips, rub sugar with lemon zest; whisk in cornstarch and salt. Stir in lemon juice and water. Bring to boil over medium-high heat, stirring; boil, stirring constantly, for 1 minute. Remove from heat.

Gradually stir one-third of the lemon mixture into egg yolks; return to saucepan. Cook over low heat, stirring constantly, until thick enough to mound on spoon and space remains after spoon is drawn through, about 2 minutes. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, in large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemon zest and vanilla. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Gently fold in lemon juice to make curdled-looking batter.

Divide between 2 greased and parchment paper–lined 9-inch (1.5 L) round cake pans. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on rack for 10 minutes; transfer to rack and let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)

Lemon Icing: In large bowl, beat butter until smooth; beat in lemon juice and cream. Beat in sugar, 1 cup at a time, until smooth.

Halve cakes horizontally to make 4 layers. Spread half of the lemon custard over top of 1 of the layers; top with second layer, top side up. Spread with 1/2 cup of the icing; top with third layer. Spread with remaining lemon custard; top with remaining layer. Cover entire cake with thin layer of icing to seal in crumbs. Refrigerate until firm, about 30 minutes.

Cover cake with remaining icing. Arrange flowers on top. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

Nutritional Information Per serving: about

cal 625 pro 6g total 22g sat. fat 13g
carb 104g dietary fibre 1g sugar 83g chol 150mg
sodium 239mg potassium 111mg

% RDI:

calcium 7 iron 11 vit A 21 vit C 10
folate 29
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