Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
New York Lemon Layer Cake
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- #105254
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cup self-rising flour
1 1/4 cup all-purpose flour
3/4 cup milk
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
directions
Preheat oven to 350 degrees F.
Grease and lightly flour three 9-by-2-inch round cake pans, then line the bottom with waxed paper.
In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time.
Combine the flours and add in four parts, alternating with milk and lemon juice and zest, beating well after each addition.
Divide batter among cake pans. Bake for 20 to 25 minutes, or until a cake tester inserted into center of 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 or the curd evenly between layers and over top of cake.
Recipe Source: "The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York's Sweetest Baker," by Jennifer Appel and Allysa Torey
added by
09151978
nutrition data
Nutritional data has not been calculated yet.
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