Lemon Cake

Lemon Cake

2    White cake mixes
1/2  Cup fresh lemon juice
2    Cups water
6    Whole eggs
12  Tablespoons melted butter
2   9-inch cake pans

Preheat the oven to 350 degrees.  Prepare two or three nine inch cake pans by greasing the bottoms and sides with solid shortening and dusting them with flour.  Shake off any excess flour.  You may also utilize a cake-release product.  I have been quite satisfied with Wilton's Cake Release.

Place the contents of the cake mixes, the lemon juice, and the water in a mixing bowl and blend on low speed until the mix is blended with the liquid.  Add the eggs, one at a time mixing after each addition. Pour in the melted butter. Mix on medium speed for two minutes.

Divide the batter evenly between the pans.  Bake for 25-35 minutes.  If you are utilizing 3 pans, your layers will be thinner and will require less cooking time.  Watch your cake and do not let it over-brown.  It is done when the center springs back after you gently press it with a finger. Cool the cake in the pans for ten minutes.  Run a table knife around the edges and release the layers on to a cooling rack.  Cool completely.

Lemon Curd

3/4 cup sugar
1/4 cup cornstarch
1 cup water
3 large egg yolks, lightly beaten
2 Tablespoons butter
5 tbl fresh lemon juice
Combine the sugar and the cornstarch in a heavy saucepan.  Slowly whisk in the water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.  This will take about 3 - 4 minutes. Continue to stir and boil the mixture for 1 additional minute. Remove the pan from the heat.  Spoon about 1/2 cup of the mixture into the egg yolks and quickly combine.

Return the egg mixture to the pan and cook  for about 2 minutes, stirring constantly.  The final mixture will be thick and lemon colored.  Remove the mixture from the heat and stir in the butter and the lemon juice.  Cool completely.

Lemon Buttercream Frosting

1/3-1/2 c. lemon juice
8   cups sifted powdered sugar
1/2  tsp  orange extract
16 tbl. (1/2 lb or 2 cubes)  butter
2 tblspCrisco

Cream the butter until fluffy.  Add 7 cups of the sugar and blend on low speed until the sugar is incorporated.  Add 1/3 cup of the lemon juice, 2 tblsps Crisco and the extract.  Beat on medium speed until the frosting is light and fluffy.  Continue to add the additional sugar and juice in order to reach a spreadable consistency. You are aiming for a light, fluffy frosting that is neither too stiff nor too thin.

Assemble the cake by placing a layer on a cake plate and spooning the lemon curd over the layer.  Leave a border of about 3/4 of an inch. Now, place the second layer on top of the curd. If you are working with a third layer, repeat the process. Frost the top and sides of the cake. Sprinkle the top with white sparkling sugar (India Tree).