Lemon Layer Cake (with Lemon Curd and Cream Cheese Frosting)

Last week was the 168th anniversary celebration of my church's women's organization, The Relief Society. Each local church unit, called a ward, has their own little celebration.

My ward had a nice dinner, program and a few volunteers brought birthday cakes. It was such a fun and enjoyable evening and I'm glad I got the opportunity to bake a cake!

I could have made any cake. I thought I'd take hours to decide what to make. But surprisingly it wasn't too hard to choose. I figured that since Spring was upon us, I would do something light.

Ahh lemon! And I've been itching to make curd again, so I filled it with lemon curd. Then I needed something to balance the tartness and sweetness out so I frosted the cake in a cream cheese frosting.
This lemon cake is seriously great! I was pretty proud of my execution and I would make it a hundred times over. I loved each component individually but together they just shined. But I do have to say that the star of the show was the curd! I think it brought the cake from good to delicious and not to mention pretty! How can you look at those layers of curd between the cake after it's sliced and not see beauty. (Sorry you're going to have to imagine this because I didn't bring my camera to the activity.)

This cake (like many layer cakes) has elements that can be prepared ahead. I 100 percent suggest this! I made the curd two nights before, the cake and frosting the night before and then assembled and decorated the cake the day of. It takes a little planning but seriously, it's worth it! You'll be happier, your kitchen will be cleaner and you'll actually enjoy eating the cake more!

I also had a fun time tasting all the other cakes, we had a great variety and I was shocked that no one made the same cake. From what I remember, we had these flavors: Carrot, German Chocolate, Chocolate Fudge, Lemon, Angel Food with strawberries...and shoot I can't remember the others.

I'll always associate this layer cake with this fun night! Enjoy the recipes, they come from one of my favorite baking cookbooks, The Magnolia Bakery Cookbook. If you've been reading my blog for a while you should know that I adore this bakery. (It houses one of my all-time favorite cupcakes..and it brings back fond memories from my short-lived life in NYC.)


Lemon Layer Cake
from The Magnolia Bakery Cookbook

Ingredients:
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temp.
1-1/2 c. self-rising flour
1-1/4 c. all-purpose flour
3/4 c. milk
1/4 c. fresh lemon juice
2 tsp. grated lemon zest

Directions:
Preheat oven to 350F.
Grease and lightly flour three 9"x2" round cake pans; line the bottoms with waxed or parchment paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time.
Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and zest, beating well after each addition.
Divide the cake batter among the cake pans.
Bake for 20-25 minutes or until a cake tester inserted into the center of the cake comes out clean.
Let cakes cool in pans for 10 minutes.
Remove from pans and cool completely on wire rack.
When cake has cooled, spread the icing evenly between the layers and over the top of the cake.





Lemon Curd Filling
from The Magnolia Bakery Cookbook

Ingredients:
12 egg yolks, at room temperature
3 tablespoons grated lemon zest
1 cup fresh lemon juice
1/2 teaspoon lemon extract
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, cut in small pieces

Directions:
In a medium-size saucepan, whisk in the first five ingredients until thoroughly combined. Using a wooden spoon, stir constantly over medium heat. Cook about 20 minutes until thick and bubbly. Remove from heat and add the butter, one piece at a time, stirring to incorporate. Place in refrigerator overnight until firm.

Makes 3 1/2 cups, or enough filling for 1 two-layer 9-inch cake.

Note: My curd took only 10 minutes until it was at the perfect consistency.


Cream Cheese Icing
from The Magnolia Bakery Cookbook

Ingredients:
1 lb. (2 eight-ounce pakcages) cream cheese, softened slightly, cut into small pieces
1/2 cup (1 stick) unsalted butter, softened slightly, cut into small pieces
1 1/2 teaspoons vanilla extract
5 cups sifted confectioners' sugar

Directions:
In a medium-size bowl, on the medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.

This yields icing for 1 two or three-layer 9-inch cake.