Lemon Layer cake
Original recipe makes 1 - 6 layer 8 inch cake
a.. 1 (18.25 ounce) package white cake mix
b.. 1 1/4 cups white sugar
c.. 5 tablespoons cornstarch
d.. 3 egg yolks
a.. 2 tablespoons grated lemon zest
b.. 3 lemons, juiced
c.. 2 cups boiling water
d.. 3 tablespoons butter
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.
1.. 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.
2.. 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).
a.. PREP 30 mins
b.. COOK 30 mins
c.. READY IN 1 hr
Footnotes
a.. Frost this cake with Seven Minute Frosting.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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