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Sybil's Old Fashioned Lemon Layer Cake

Sybil's Old Fashioned Lemon Layer Cake

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REGINAHARRIS

This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. Tips: after separating the eggs, let the egg whites sit in the fridge until you're ready to whip them. I usually need 3 large fresh lemons for this recipe to produce the zest and juice.

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 106.2g
  • 34%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch cake pans. In a bowl, whisk together 3 1/4 cups of flour, baking powder, and salt.
  2. Cream 1 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth, then mix in 2 1/4 cups of sugar until thoroughly blended and fluffy. Beat 6 egg yolks into the butter mixture, one at a time, beating well after each yolk is added. Beat the flour mixture into the butter mixture in thirds, alternating with milk. Mix in 3/4 teaspoon of grated lemon peel and 1 3/4 teaspoon of lemon juice.
  3. With clean beaters, beat the egg whites to stiff peaks in a bowl; lightly fold the egg whites into the batter; use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated.. Pour the batter into the 3 prepared cake pans.
  4. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Allow cakes to cool in pans for 10 minutes; then turn out onto a rack to finish cooling.
  5. To make filling, whisk 2 1/4 cup sugar, 2 tablespoons of grated lemon peel, 1/2 cup of lemon juice, 5 1/2 tablespoons of flour, and beaten egg together in a saucepan. Cook the mixture over low heat, whisking constantly, until the filling almost comes to a boil; cook until thickened and smooth, about 1 minute. Whisk in 2 tablespoons of butter until melted. Allow the filling to cool.
  6. To assemble, place each cake layer down on a work surface, and place one hand lightly on the top of the cake. Use a serrated knife to slice the cake in half horizontally, with a light sawing motion, to create 2 layers from each cake (6 total layers). Brush crumbs from the layers. Place a cake layer onto a serving dish, and spread with 1/6 of the filling; repeat with all the layers and filling, ending with a layer of lemon filling for the top of the cake.
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Reviews

jdl
20
4/5/2011

This was a lot of work and time. The filling and frosting didn"t come out the way I thought it would. I may have cooked it too long but it had an awesome flavor. I followed the recipe as posted. May find a different lemon frosting next time. Gave it 4 stars because even though it was time consuming the flavor is very lemony!!

QMUSICA
4
10/25/2013

This is my favorite lemon cake recipe. I don't care for the glaze consistency of the frosting, so I use a different frosting recipe.

Tasha Conner
0
8/26/2014

I substituted whole wheat flour for all-purpose because it was all I had, but other than that I followed the cake recipe. I ended up tripling the amount of lemon juice and doubling the amount of lemon zest, and the cake still does not taste like lemon... at all. I though all the time put into it by separating the eggs and whipping the egg whites would result in a light and fluffy cake. Instead it is very very dense, not moist. Overall, completely disappointed in the recipe.