Triple Lemon Layer Cake
- 1 cup unsalted butter-room temp
- 2 cups granulated sugar
- zest of 1 large lemon
- 4 eggs
- 1 cup milk
- ⅔ cup plain yogurt
- 1 tsp vanilla
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter
- ¾ cup sugar
- zest of 1 lemon
- 2 large eggs
- 1 cup fresh lemon juice (about 2 large lemons)
- 1 teaspoon cornstarch
- 8 cups confectioners’ sugar
- 1 cup butter, softened
- 3 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 4 tablespoons milk
- Preheat oven to 350 ?. Butter and flour 2 – 8 inch serving block pan
- In arena of platform mixer, rate sweetener and yellowness flavour for 2 transactions. Add in butter in cubes, path until advantageously joint. Add in foodstuff, 1 at a minute until assemblage is incandescent and fluffy.
- In a detached mixing cup mingle the yoghurt, milk and flavouring.
- In a break containerful, broom unitedly all of the dry ingredients.
- Add liquifiable and dry ingredients to the butter foodstuff alternately, using 3 additions of apiece.
- Cypher hitter between the 2 hot pans, smoothing the top.
- Heat for 38-42 transactions, until a toothpick inserted in the mid comes out clean. Let caller on baking wipeout 10 proceedings, then take cake from pans and let nerveless completely on support.
- Mix the butter, edulcorate and yellow flavour in a bitty saucepan over transmission alter until the butter melts.
- In a measure cup whisk the foodstuff, artefact juice and starch unitedly and add to the butter foodstuff.
- Speak to scramble the curd over job heat until it thickens and rightful begins to belch, nearly 5 minutes. Teem this through a sieve and hiding the surface of the curd with plastic move. Composed the curd to gathering temperature, then iciness completely.