Triple- Lemon Layer Cake for Birthdays!

I made this Triple- Lemon Layer Cake  honor of  birthdays this week.  Yesterday would have been my Mom's 89th birthday.  She passed away five years ago and she loved lemon cake. She also gave me my love of baking, and baking with Love.  I'm sure that she would have loved this cake, because it has a light  lemon flavor in the cake, home made lemon curd filling, and lemon frosting.  A dear blogging friend, Gina@SP Cookie Queen, shares the same birthday date as my Mom. When I asked Gina what her favorite cake was, she said Lemon, so I had to make this cake. It was like Gina and I were destined to be friends. Happy Belated Birthday, Gina!  I could have made a round layer cake, but I thought that the heart shape would be appropriate for the people dear to me.  I wanted to post this cake yesterday, but things just don't go as planned, sometimes.

As it turns out, today would have been Julia Child's 100th Birthday today!  Happy Birthday, Julia!  This is a Birthday Cake after all.  I know that this isn't one of her recipes, but I will be making one soon. You see, Julia Child is a very important person to this blog.  If it wasn't for the movie, Julie and Julia, there may have never been a blog. I was inspired to write a blog, when I saw Julie writing one in the movie. I thought that if she could do it, I could do it too. Little did I know, the realities of writing a blog:)  Sure, a blog is a lot of work, cooking or baking, taking photos, editing them, posting them, keeping up with others' blogs, and on and on. However, I have "met" and made wonderful friends, and actually met face to face with a few.  It is these friendships and the caring people that keep me going.

There is another lemon lover in my life, that will be the direct recipient of this lovely cake, Scott, my Husband.  His Birthday is in one month, but he will get to eat this cake now. This cake has so much lemon flavor in the cake, in the lemon curd, and in the frosting, but isn't overpowering.  This cake is definitely for Lemon Lovers and it is a Labor of Love to make, but well worth it. It took the better part of yesterday to make this amazing cake,  If I had the time, I would have made the lemon curd the day before, I made the cake. You won't be disappointed, if you make the wonderful cake. Just be sure to have a lot of lemons.  I had over 2 lbs, and still could have used more. Enjoy!

 

Triple-Lemon Layer Cake Adapted from Fine Cooking

Ingredients

9 1/4 oz cake flour (2 1/3 cups) 2 3/4 tsps baking powder 1/4 tsp salt 1 3/4 cups granulated sugar 2 tbsps lemon zest (lightly packed and finely grated) 6 oz unsalted butter (room temperature) 1 cup whole milk (room temperature)  I used 2% 5 large egg whites (room temperature)

1/4 tsp cream of tartar

1 1/4 cups lemon curd ****

4 oz unsalted butter (room temperature 1 cup) 

4 oz cream cheese

2 tbsps lemon zest (lightly packed and finely grated)

3 12 cups confectioners sugar (sifted)

3 tbsps fresh lemon juice

2 lemons zested

Directions

1	Preheat oven to 350F; position rack in middle of oven.
2	Grease and flour two 8x2-inch round cake pans., I used one heart pan , so I only had two layers, not four.
3	Sift flour, baking powder and salt together.
4	Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
5	Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
6	Add remaining 1 1/2 cups sugar and beat until smooth.
7	Beat in 1/4 of the milk until just blended.
8	On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
9	Beat until just blended.
10	In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
11	Add 1/4 of the whites to batter and fold in with a whisk or spatula.
12	Fold in remaining white 1/4 at a time.
13	Divide batter evenly between cake pans and smooth tops.
14	Bake until tester in center comes out clean- about 35-40 minutes.
15	Let cool for 10 minutes, remove from pans and cool completely on rack.
16	Cut each cake in half horizontally using a long serrated knife.
17	Place one layer on a serving plate, cut side up.
18	Spread with 1/3 cup of chilled lemon curd.
19	Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
20	Top with fourth cake layer.
21	Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
22	Chill to firm crumb coat for about 30 minutes.
23	Spread remaining frosting decoratively over sides and top of cake.
24	Scatter top with lemon zest as garnish.( I ran out of lemon zest for this step.)
25	TO MAKE FROSTING: In an electric mixer, beat butter, cream cheese and lemon zest until light and fluffy.
26	Add confectioners sugar in batches and beat until light and fluffy.
27	Add lemon juice and beat for 1 minute.

*** Lemon Curd

Ingredients

4 oz. (1/2 cup) unsalted butter
3/4 cup granulated sugar
1/2 cup fresh lemon juice
3 Tbs. lightly packed finely grated lemon zest
Pinch salt
6 large egg yolks 

Directions

Melt the butter in a heavy medium saucepan over medium heat. 

Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth

. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. To check if the curd is thick enough, dip a wooden spoon into it and draw a your finger across the back of the spoon; your finger should leave a path. Don't let the mixture boil.

 

Immediately force the curd through a fine sieve into a bowl, using a rubber spatula. Let cool at room temperature, whisking occasionally. Refrigerate, covered, until ready to use.

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #31

Stop by and say Hi to Brandie!