Layered Lemon Cake
Description
Recipe for a multi-layer cake with creamy lemon filling and cream frosting. This cake is truly festive and delicious. A perfect dessert for New Year and other holidays. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Using an electric mixer, beat the butter. Add sugar and continue beating for 6 to 8 minutes.
- 2
Step 2
2. Add eggs one at a time, beating well after each addition. Add flour and milk in several batches, beginning and ending with flour. Add vanilla extract and beat until combined. Divide the batter evenly among 4 prepared cake pans. Tap each pan firmly on the counter several times to remove air bubbles. Bake for 25–30 minutes.
- 3
Step 3
3. To prepare the filling, heat all ingredients in a steamer over boiling water. Cook, stirring, until the mixture thickens slightly. Remove from heat and let cool. Cover and refrigerate until the filling becomes thick.
- 4
Step 4
4. To make the frosting, beat the first five ingredients together in a large bowl. Place the bowl over a saucepan with about 2.5 cm of simmering water. Beat with a mixer on low speed until the mixture reaches 60 degrees. Then beat on high speed for 5 minutes. Remove the bowl from the saucepan and add vanilla extract, beating on high speed for 2–3 minutes to cool. Stir in coconut flakes or chopped nuts, if using.
- 5
Step 5
5. Place one cake layer on a serving plate and spread with lemon filling. Repeat with the remaining layers and filling.
- 6
Step 6
6. Spread the prepared icing over the top and sides of the cake.