Lemon Layer Cake With Pineapple Filling
A spectacular cake. More work than the ordinary but a lot can be done the day before. Make it for a special occasion and be prepared for raves.
Steps
For cake: position rack in center of oven and preheat to 350f butter 3 , 8-inch in diameter cake pans.
Cut 3 parchment rounds to fit bottoms of pans and butter these too.
Mix sour cream and soda in bowl and let stand 10 minutes.
Sift flour , baking powder and salt in a small bowl.
Cream butter with sugar in a large bowl for 8 minutes , until very light and fluffy.
Add yolks , one at a time , beating well after each addition.
Beat in juices , zest and sour cream mixture.
Mix in dry ingredients in 3 additions.
Beat whites in a medium bowl to soft peaks.
Fold 1 / 4 of the whites into the cake batter to lighten and then gently fold in remaining whites.
Divide batter among 3 prepared pans.
Bake about 30 minutes , or until a tester comes out clean.
Cool in pans 5 minutes.
Run small , sharp knife around sides to loosen.
Turn out and cool completely.
For syrup: stir icing sugar and juice in small saucepan over low heat until sugar dissolves.
Increase heat and bring to boil.
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Ingredients
sour cream, baking soda, cake flour, baking powder, salt, butter, sugar, eggs, fresh orange juice, fresh lemon juice, lemon zest, icing sugar, fresh pineapple, cornstarch, cream, sweetened flaked coconut