Lemon Cake

Layered Lemon Cake
Serves 6

1 cup butter, softened
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 teaspoon baking soda
1/4 tsp. table salt
2 tsp. shredded lemon peel
3 Tbs. lemon juice
1 c. buttermilk
1 c. lemon curd
1 recipe Lemon Cream Cheese Frosting

Directions: Preheat oven to 350 degrees. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile grease and lightly flour three cake pans.

In a large bowl mix flour, baking powder, baking soda, and salt. In another bowl with a pour spout mix buttermilk, lemon juice, and lemon peel. In a stand mixer or with a hand mixer combine butter and sugar until light and fluffy. Gradually add one egg at a time. Then start alternating between dry mixture and wet until all is combined. Do not over mix batter will be smooth. Divide butter between pans. Bake for 30 minute or until a tooth pick when inserted in the middle comes out clean. Invert cakes onto large plates lined with foil.

Let cakes cool completely. Once cakes are cool trim tops of cakes to make them level. Place cakes in the freezer for at least 30 minutes up to one hour. Then spread lemon curd on top of cakes. Place one cake on another. I prefer to invert one cake on the other putting both trimmed sides together to make the top flat and then frost. To smooth the frosting use a hot knife to smooth the surface.

Lemon Cream Cheese Frosting

2 pkgs. cream cheese, softened
1/2 c. butter, softened
1 tsp. lemon juice
2 1/2 c. powdered sugar

Directions: In a large mixing bowl blend cream cheese, butter and lemon juice until fluffy. Gradually beat in the powdered sugar until it is the consistency you need to frost the cake.

This recipe comes from Better Homes and Gardens New Cook Book 75 years.