Triple Lemon Cake

• Produce

  • 5 tsp Lemon, zest
  • 1 Lemon buttercream

• Refrigerated

  • 4 Egg yolks
  • 3 Eggs

• Condiments

  • 1 Lemon curd
  • 1 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1 tsp Baking soda
  • 12 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Shortening
  • 1 3/4 cups Sugar
  • 3/4 tsp Vanilla

• Oils & Vinegars

  • 2/3 cup Oil

• Bread & Baked Goods

  • 1 Cake

• Dairy

  • 27 tbsp Butter
  • 3/4 cup Sour cream

• Liquids

  • 1 tsp Water - plus more to the consistency you want

Found on lifeloveandsugar.com

Ingredients

• Cake
• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3/4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 2/3 cup oil
• 2/3 cup fresh lemon juice
• 3/4 cup sour cream
• Lemon Curd
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• 2 tsp finely grated lemon zest
• 1/3 cup sugar
• 4 egg yolks
• 3 tbsp butter (I used unsalted)
• Lemon Buttercream
• 1 1/2 cups butter
• 1 1/2 cups shortening
• 12 cups (3 lbs) powdered sugar
• 3 tsp finely grated lemon zest
• 6 tbsp fresh lemon juice
• 3/4 tsp vanilla
• 1-2 tsp water - plus more to the consistency you want

Directions

• Cake
• 1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
• 2.Add eggs, oil and lemon juice. Beat until smooth.
• 3. Add sour cream and beat until smooth.
• 4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.
• Lemon Curd
• 1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).
• 2. Heat while stirring constantly with a whisk.
• 3. It is done when its thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldnt say that its thick.
• 4. Refrigerate until cool and thick.
• Lemon Buttercream
• 1. Beat butter and shortening together until smooth.
• 2. Add 6 cups of powdered sugar, one at a time, beating to combine.
• 3. Add lemon juice, lemon zest and vanilla and combine.
• 4. Add the remaining powdered sugar and beat to combine.
• 5. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.
• To assemble the cake:
• 1. Divide the cake into four layers by slicing each cake in half.
• 2. Fill two layers with lemon buttercream and the other two with lemon curd.
• 3. Frost the outside of the cake.