September 22, 2011

Lemon Layer Cake with Lemon Buttercream
Posted by Chammer

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I told Betsy we did not have enough desserts on this website, so I am correcting that!  This is hands down the best cake I’ve ever made.  Dad and Will love this cake (both being lovers of lemon desserts) so I suppose if you ever get on their bad side, you could make this and make up for whatever it was that you did. Since I never do anything to get on Will’s bad side, I just make this for him on his birthdays and our anniversary.  Turns out perfect every time.
Lemon Layer Cake
•1 c. (2 sticks) unsalted butter, softened
• 2 c. sugar
• 4 large eggs, at room temp.
• 1 1/2 c. self-rising flour
• 1 1/4 c. all-purpose flour
• 3/4 c. milk
• 1/4 c. fresh lemon juice
• 2 tsp. grated lemon zest
• Preheat oven to 350F.
• Grease and lightly flour three 9×2 inch round cake pans, then line the bottoms with waxed or
parchment paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time.
• Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and
zest, beating well after each addition.
• Divide the cake batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out
• Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire
• When cake has cooled, spread the icing evenly between the layers and over the top of the cake.
Lemon Buttercream Icing
• 1 c (2 sticks) unsalted butter, very soft
• 8 cups confectioners’ sugar
• 1/2 c. fresh lemon juice
• 1 tsp. grated lemon zest
• Place the butter in a large mixing bowl. Add 4 cups of sugar and then the juice and the zest.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of
good, spreadable consistency.
• If desired, add a few drops of yellow food coloring and mix thoroughly.
• Use and store at room temperature.
Source: The Magnolia Bakery Cookbook

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