Lemon Layer Cake
Fresh and bright, lemon layer cake is the perfect spring dessert.
Makes: 6-8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
Cake
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 ½ cups self-rising flour
- ⅓ cup milk
- ⅓ cup lemon juice
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
Frosting
- ½ cup butter, softened
- 1 teaspoon lemon zest
- 3 cups confectioner’s sugar
- ⅛-¼ cup milk
- ⅛ teaspoon salt
Instructions
- For the cake, heat the oven to 350 degrees. Grease and flour two 6-inch round baking pans.
- Cream together butter and sugar until smooth. Whisk in eggs.
- When well-combined, alternately add flour, milk and lemon juice. Stir in vanilla and zest until just combined.
- Spoon ¼ of the batter into each pan. Bake for 10 to 12 minutes until the center springs to the touch.
- Allow to cool slightly, release from pan, grease and flour again. Divide remaining batter into the pans. Bake remaining layers and allow all layers to fully cool.
- For the frosting, with an electric mixer, whip together all ingredients until very creamy and easy to spread. The amount of milk determines thickness. Ice cake layers as desired.
Tips & Notes
If using a pastry bag to decorate, use only ??? cup of milk.??
Find More Recipes
www.FarmFlavor.com
One Comment
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Can this be made a bunt cake?