Magnolia's Lemon Layer Cake with Lemon Curd

Lemon Layer Cake with Lemon Buttercream

Ingredients
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temp.
1 1/2 c. self-rising flour
1 1/4 c. all-purpose flour
3/4 c. milk
1/4 c. fresh lemon juice
2 tsp. grated lemon zest

Directions:
Preheat oven to 350F.
Grease and lightly flour three 9x2 inch round cake pans, then line the bottoms with waxed or
parchment paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time.
Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and
zest, beating well after each addition.
Divide the cake batter among the cake pans.
Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out
clean.
Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire
rack.
When cake has cooled, spread the icing and lemon curd evenly between the layers and over the top of the cake.

Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature

Lemon Curd Directions:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Lemon Buttercream

Ingredients:
1 c (2 sticks) unsalted butter, very soft
8 cups confectioners’ sugar
1/2 c. fresh lemon juice
1 tsp. grated lemon zest

Directions:
Place the butter in a large mixing bowl. Add 4 cups of sugar and then the juice and the zest.
Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of
good, spreadable consistency.
If desired, add a few drops of yellow food coloring and mix thoroughly.
Use and store at room temperature.