Lemon Layer Cake

Lemon Layer Cake

19
Tonya 0

"An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting."

Ingredients

1 h {{adjustedServings}} servings 319 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
  2. For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
  3. Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).

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Reviews

19
  1. 24 Ratings

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This is a really good cake. I made it for my parents in law, with Meyer lemons from their tree, and they loved it so much that they saved the leftover lemon filling to use in some future desser...

This recipe was a huge hit! The cake is moist and recieved rave reviews from everyone. It is time consuming, but well worth it. I used only two pans and cut each one in half to make four laye...

LOVEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE it is the greatest cake in the worlddddddddddddd!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!...