Recipe Archives->Cakes->Lemon 15

Lemon Layer Cake
Serves 10 to 12
 
1 cup fresh lemon juice from about 6 lemons
1 teaspoon gelatin (powdered)
1 1/2 cups granulated sugar (10 1/2 ounces)
1/8 teaspoon table salt
4 large eggs
6 large egg yolks (reserve egg whites for cake)
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and frozen
 
2 1/4 cups cake flour (9 ounces), plus extra for pans
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened
 
2 large egg whites
1 cup granulated sugar (7 ounces)
1/4 cup water
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon corn syrup
 
Measure 1 tablespoon lemon juice into small bowl; sprinkle gelatin
over top. Heat remaining lemon juice, sugar, and salt in medium
nonreactive saucepan over medium-high heat, stirring occasionally,
until sugar dissolves and mixture is hot but not boiling. Whisk
eggs and yolks in large nonreactive bowl. Whisking constantly,
slowly pour hot lemon-sugar mixture into eggs and egg yolks, then
return mixture to saucepan. Cook over medium-low heat, stirring
constantly with heatproof spatula, until mixture registers 170
degrees on instant-read thermometer and is thick enough to leave
trail when spatula is scraped along pan bottom, 4 to 6 minutes.
Immediately remove pan from heat and stir in gelatin mixture until
dissolved Stir in frozen butter until incorporated. Pour filling
through fine-mesh strainer into nonreactive bowl (you should have
3 cups). Cover surface directly with plastic wrap; refrigerate until
firm enough to spread, at least 4 hours.

Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and flour two 9-inch-wide by 2-inch-high round cake pans and
line with parchment paper. In 2-cup liquid measure or medium bowl,
whisk together milk, egg whites, and vanilla. In bowl of standing
mixer fitted with paddle attachment, mix flour, sugar baking powder,
and salt at low speed. With mixer running at low speed, add butter
one piece at a time; continue beating until mixture resembles moist
crumbs with no visible butter chunks. Add all but 1/2 cup milk
mixture to crumbs and beat at medium speed until mixture is pale
and fluffy, about 1 1/2 minutes.  With mixer running at low speed,
add remaining 1/2 cup milk mixture; increase speed to medium and
beat 30 seconds more. Stop mixer and scrape sides of bowl. Return
mixer to medium speed and beat 20 seconds longer.  Divide batter
evenly between cake pans; using rubber spatula, spread batter to
pan walls and smooth tops. Bake until toothpick inserted in center
of cakes comes out clean, 23 to 25 minutes. Loosen cakes from sides
of pans with small knife, cool in pan 10 minutes, then invert onto
greased wire rack; peel off parchment. Invert cakes again; cool
completely on rack, about 1 1/2 hours.

Use serrated knife to cut each cake into 2 even layers. Place bottom
layer of 1 cake on cardboard round or cake plate. Using icing
spatula, spread 1 cup lemon filling evenly on cake, leaving 1/2-inch
border around edge; using cardboard round, gently replace top layer.
Spread 1 cup filling on top. Using cardboard round, gently slide
bottom half of second cake into place. Spread remaining cup filling
on top. Using cardboard round, place top layer of second cake.
Smooth out any filling that has leaked from sides of cake; cover
with plastic wrap and refrigerate while making icing.

Combine all icing ingredients in bowl of standing mixer or large
heatproof bowl and set over medium saucepan filled with 1 inch of
barely simmering water (do not let bowl touch water). Cook, stirring
constantly, until mixture registers 160 degrees on instant-read
thermometer, 5 to 10 minutes. Remove bowl from heat and transfer
mixture to standing mixer fitted with whisk attachment.  Beat on
medium speed until soft peaks form, about 5 minutes. Increase speed
to medium-high and continue to beat until mixture has cooled to
room temperature and stiff peaks form, 5 minutes longer. Using icing
spatula, spread frosting on cake. Serve. 

Notes: The filling can be made a day ahead and refrigerated, but
it will become quite stiff; fold it with a rubber spatula to loosen
it before spreading onto the cake. For neater slices, dip a knife
into hot water before cutting the cake. Leftovers can be stored
covered in the refrigerator, with the cut side of the cake covered
tightly with plastic wrap, for up to 3 days.

Printable version: lemon15.txt.