Ultimate Lemon Layer Cake
I love lemon cakes, pies, cookies, etc. this cake is the best! it comes from cook's illustrated magazine, mar/apr 07 edition. as always, they area very precise with their directions, so they might be long, but don't be put off by that. the filling can be made a day ahead, it does get a little stiff, just stir it to loosen it up a bit. chill leftovers.
Steps
Filling: measure 1 tablespoon lemon juice into a small bowl.
Sprinkle gelatin over the top.
Heat remaining lemon juice , sugar , and salt in medium non-reactive sauce pan over medium high heat , stirring occasionally until sugar dissolves and mixture is hot , but not boiling.
Whisk eggs and yolks in a large non-reactive bowl.
Whisking constantly , slowly pour hot lemon-sugar mixture into eggs , then return mixture to saucepan.
Cook over medium-low heat , stirring constantly until mixture reaches 170 and is thick enought to leave a trail when a spatula is scraped along the bottom of the pan , about 4-6 minutes.
Immediately remove pan from heat and stir in gelatin mixture until dissolved.
Stir in frozen butter until incorporated.
Pour filling through a fine-meshed strainer into a bowl.
Cover surface with plastic wrap.
Refrigerate until firm enough to spread , about 4 hours.
Cake: preheat oven to 350.
Grease and flour two 9-inch cake pans and line with parchment paper.
In a.
Ingredients
fresh lemon juice, unflavored gelatin, granulated sugar, salt, eggs, egg yolks, unsalted butter, cake flour, whole milk, egg whites, vanilla extract, sugar, baking powder, water, corn syrup