Lemon Layer Cake
A beautiful and delicious old-fashioned cake recipe that is made with sweet white cake layers and mixed with cooked lemon filling! This recipe yields 6 servings.
Lemon Layer Cake
Ingredients
- 1 (18.25 ounce) package white cake mix
- 2 tablespoons grated lemon zest
- 3 lemons, juiced
- 5 tablespoons cornstarch
- 3 egg yolks
- 1 1/4 cups white sugar
- 3 tablespoons butter
- 2 cups boiling water
Directions
- First, prepare and bake the cake mix according to package directions for three 8 inch round pans. After that, cool cakes completely, then split each in half to make 6 layers.
- And then, 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. Next, cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
- Lastly, 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
ENJOY!
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