Yield: 16 Servings
|3 cups||All purpose flour +|
|Extra for dusting pans|
|1 tablespoon||Baking powder|
|1 cup||Butter + extra for pans|
|1 teaspoon||Pure vanilla|
|3 xes||Egg yolks|
|½ cup||Fresh lemon juice|
|⅓ cup||Grated lemon zest|
|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.