• T.O.H. Daily Recipe - 341

    From Dave Drum@1:3634/12 to All on Wed Jan 24 14:51:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemon Layer Cake
    Categories: Cakes, Desserts, Citrus, Dairy
    Yield: 12 servings

    1 c Butter; softened
    1 1/2 c Sugar
    2 lg Eggs; room temp
    3 lg Egg yolks; room temp
    1 tb Grated lemon zest
    2 tb Lemon juice
    3/4 c Sour cream
    1/4 c Milk
    2 1/2 c A-P flour
    1 ts Salt
    1 ts Baking powder
    1/2 ts Baking soda

    1/2 c Sugar
    1/2 c Lemon juice

    16 oz Cream cheese; softened
    1 c Butter; softened
    4 c Confectioners' sugar
    1 1/2 ts Lemon juice
    1/8 ts Salt

    MMMMM----------------------OPTIONAL GARNISH---------------------------
    Lemon slices
    Edible flowers

    Set oven @ 350ºF/175ºC.

    Line bottoms of 2 greased 9" round baking pans with
    parchment; grease parchment.

    Cream butter and sugar until light and fluffy, 5-7
    minutes. Add eggs and egg yolks, 1 at a time, beating
    well after each addition. Beat in lemon zest and juice.
    In a small bowl, mix sour cream and milk. In another
    bowl, whisk together flour, salt, baking powder and
    baking soda; add to creamed mixture alternately with
    sour cream mixture.

    Transfer to prepared pans. Bake until a toothpick
    inserted in center comes out clean, 24-28 minutes. Cool
    in pans 10 minutes before removing to wire racks; remove
    parchment. Cool slightly.

    For syrup, in a small saucepan, combine sugar and lemon
    juice. Bring to a boil; cook until liquid is reduced by
    half. Cool completely.

    For frosting, beat cream cheese and butter until smooth;
    beat in confectioners’ sugar, lemon juice and salt until

    Using a long serrated knife, cut each cake horizontally
    in half. Brush layers with warm syrup; cool completely.

    Place 1 cake layer on a serving plate; spread with 1 cup
    frosting. Repeat layers twice. Top with remaining cake
    layer. Frost top and sides with remaining frosting. If
    desired, top with lemon slices or edible flowers.
    Refrigerate leftovers.

    Summer Goddard, Springfield, Virginia

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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