Take Back the Kitchen: Three Layer Lemon Cake

I have decided to share a very special gift with you that I received for my birthday yesterday. My friends made me a three layer lemon cake that they had never attempted to make before. They decided to document the experience of baking it for the Take back the Kitchen viewers (see above). Beware, there are some glitches along the way, but they triumphed in the end and made a spectacular dessert for my celebration. Fortunately for you, they plan to bring it to the Multi-cultural Potluck Picnic and Concert on June 19th. What will you be making? Please email me what dish you’ll be bringing. Thanks friends!
TBKLogoBlog.jpgThree Layer Lemon Cake (courtesy of Paula Deen)
Ingredients
Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish
Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced


Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To make the cake:
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
To make the frosting:
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
To make the filling: Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
To assemble:
Add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.
Post by Alma Schneider. Take Back the Kitchen provides individual, hands-on sessions and group workshops.

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