I love lemon flavored desserts and when Ginna Parsons, editor of food/home/garden at the Daily Journal, published this recipe a few weeks back, I knew I had to try it. I altered it slightly. This is her original recipe Linda’s Lemon Cake. It is scrumptious!
I been baking a very long time, but still make mistakes occasionally. I attempted to make a white layer cake from scratch. Then this happened into my life….
and, well, you see how I became a little distracted! I made the cake adding only 2 cups of flour instead of three. It was a disaster. When I realized my error I didn’t have patience time to make another one so I took a shortcut – cake mix style. It was just as good!
Lemon Curd Filling:
8 egg yolks
1 1/2 c sugar
1/2 stick butter
3 lemons, zest grated and juiced
Lemon Cream Cheese Frosting:
1 pint chilled whipping cream
6 oz softened cream cheese
2 1/2 c powdered sugar
2 lemons, zest grated and juiced
Bake cake according to package instructions. Cool.
For the lemon curd, place all ingredients in a double boiler over boiling water careful not to let water touch bowl. Cook and whisk until mixture begins to thicken slightly. Remove from heat and cool. When cool place plastic wrap directly on curd, then refrigerate.
For the frosting, in a chilled bowl whip cream until stiff. In another mixing bowl, beat cream cheese, powdered sugar, lemon zest and juice until smooth. Gently fold cream cheese mixture into whipped cream. This makes enough frosting to frost the entire cake – between layers, sides and top. You’ll have extra to hide and eat yourself that’s great as a fruit dip or you can always half the ingredients and make less.
To assemble, lay one cake layer on serving platter and spread lemon curd on top. Add second cake layer and spread lemon curd on top of it. Place last cake layer on top. Frost sides and top of cake with whipped cream mixture. Garnish with slice of lemon and mint leaves. Refrigerate until ready to serve.