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Title: Lemon Cake
Categories: Dessert Cake
Yield: 4 Servings
| CAKE | ||
| 3 | c | Unsifted cake flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Each baking soda and ground |
| Ginger | ||
| 1/2 | ts | Salt |
| 3/4 | c | Unsalted butter, softened |
| 2 | c | Granulated sugar |
| 4 | lg | Eggs, separated, at room |
| Temperature | ||
| 2 | tb | Fresh lemon juice |
| 1 | ts | Vanilla extract |
| 1 1/3 | c | Buttermilk |
| 1/4 | ts | Cream of tartar |
| FROSTING | ||
| 8 | oz | Cream cheese, softened |
| 3/4 | c | Unsalted butter, softened |
| 2 | c | Sifted confectioners' sugar |
| 1/4 | c | Heavy cream |
| 1/3 | c | Bottled lemon curd |
| FILLING | ||
| 1 | c | Bottled lemon curd |
Cake: Preheat oven to 350 F. Grease 2 straight-sided 9x2-in. round cake pans; flour, tapping out excess. In large bowl, combine flour, baking powder, baking soda, ginger and salt. Sift into another large bowl. In large bowl, beat butter and sugar at medium speed 2 minutes, until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture (in fourths) alternately with buttermilk (in thirds), beginning and ending with flour mixture; beat just until blended. In small bowl, with clean beaters, beat egg whites with cream of tartar until stiff, but not dry, peaks form. With rubber spatula, gently fold egg-white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted in centers comes out clean. Cool in pans on racks 10 minutes. Invert onto racks. Cool. Frosting: In large bowl, with mixer on medium-high speed, beat cream cheese and butter 2 minutes, until fluffy. At low speed, beat in confectioners' sugar, cream and lemon curd until smooth. Cover; chill 20 minutes, until spreadable consistency. Using serrated knife, level tops of layers if necessary. Place 1 layer on serving plate; spread with lemon curd. Refrigerate 15 minutes to set curd. Top with remaining layer. Frost cake; refrigerate. Serve at room temperature. Garnish with fresh raspberries and blackberries, if desired.
Source: McCall's April 1996 issue.
From: Joy Guilbault Date: 03-20-96 Cooking
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