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

MMMMM---------------------------SYRUP--------------------------------
1/2 c Sugar
1/2 c Lemon juice

MMMMM--------------------------FROSTING-------------------------------
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
blended.

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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