Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | All purpose flour + |
| \N \N | Extra for dusting pans |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| 1 cup | Butter + extra for pans |
| 2 cups | Sugar |
| 4 xes | Eggs |
| 1 cup | Milk |
| 1 teaspoon | Pure vanilla |
| 1½ cup | Sugar |
| 6 tablespoons | Flour |
| ¼ teaspoon | Salt |
| 3 xes | Egg yolks |
| ½ cup | Fresh lemon juice |
| ⅓ cup | Grated lemon zest |
| ½ cup | Butter |
| ¾ cup | Sugar |
| 3 tablespoons | Cornstarch |
| ¼ teaspoon | Salt |
| 1 tablespoon | Butter |
| 2 tablespoons | Grated lemon zest |
| ⅓ cup | Fresh lemon juice |
FOR THE CAKE
FOR THE LEMON FILLING
FOR THE LEMON TOPPING
For the cake, sift flour, baking powder and salt together. Grease and lightly flour three 9-in cake pans. In a large mixing bowl, cream butter with sugar, using an electric mixer, if possible. Add eggs, one at a time, mixing well after each addition. The mixture should be smooth and creamy.
Using a spoon, add ⅓ of the flour & fold into the batter with ⅓ of the milk. Repeat until flour & milk are incorporated into batter. I is important that the ingredients be folded in; the batter should not be beaten after flour has been intorduced. Stir in vanilla. Distribute batter evenly among 3 cake pans & bake in a preheated 350F oven for about 30 min.
or until layers are golden brown & spring back when gently pressed in the middle. Cool for about 5 minutes & turn layers out of pans. For the filling, combine sugar, flour & salt in a heavy saucepan. Add 2 c. water & mix well. Cook over low-medium heat, stirring occasionallym until thick.
Add egg yolks, lemon juice, lemon zest & butter & cook for 12 min, stirring occasionally. Cool For the topping: mix sugar, cornstarch and salt in a heavy saucepan. Add ¾ c. water gradually. Bring to a boil, stirring constantly. Boil 1 min. Remove from heat and stir in butter & lemon rind.
Greadually stir in lemon juice. Cool To assemble:cover 1st & 2nd layers w/lemon filling. Spread generously. Coat top of 3rd layer & sides of cake with clear lemon topping. Filling & topping must be thoroughtly cooled before using. Cake is better when made 24 hrs. before serving. Filling will be a rich, yellow, lemon curd-type mixture and the topping a clear, tart jelly. Source: Jan Adams Finn, The Washington Post, date unknown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini