Ingredients
Combine the following dry ingredients in a bowl:
2 1/3 cup flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Cream:
1 cup soft butter
2 c sugar
Add:
2 tsp shredded lemon peel (or grated)
2 Tbs. lemon juice
4 eggs, one at a time
Add 1 c buttermilk alternately with the flour mixture
Preheat oven to 350. Line three 9" cake pans with parchment paper or wax paper. Grease and flour paper. Pour batter evenly between the three pans. Bake 24 to 30 minutes.
Lemon Curd:
1/3 c sugar
2 tsp cornstarch
2 TBS lemon peel
¼ c lemon juice
¼ c butter
Heat the above 5 ingredients until thick and bubbly.
Beat 2 eggs and pour half of the lemon mixture into the eggs and stir quickly so as not to cook the egg, then pour back into the pan and cook 2 minutes. (I don’t think I cook mine that long. It seems to get thick pretty quickly). This can be made the day ahead and refrigerated. Bring to room temperature before using.
Frosting:
5 ½ oz. cream cheese
½ cup butter
1 ½ TBS lemon juice
1 ½ tsp. lemon peel
¾ tsp vanilla
2 c plus 6 TBS powdered sugar
Spread the lemon curd between the layers of the cake and frost the top and outside with the frosting.
Preparation
Patty suggests freezing cake. . .frosting the day you serve it.
