Here is a gorgeous lemony layer cake with a zesty lemon filling, decadently iced with whipped cream, to grace your spring table.
Mouth-watering and not-too-sweet, this is one gorgeous sunny tribute to the season. And it isn’t at all difficult to make.
For the Cake
6 eggs
1 cup organic sugar
1 teaspoon pure vanilla extract
1-1/3 cups all-purpose flour
pinch of salt
1 tablespoon grated lemon zest
For the Lemon Filling
3 egg yolks
1/4 cup organic sugar
2 tablespoons grated lemon zest
5 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into pieces
For the Whipped Cream
1 cup heavy cream
2 tablespoons confectioner’s sugar
1/2 teaspoon pure vanilla extract
To make the cake:
Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, beat together the eggs, sugar, and vanilla. When you lift the beaters, a stiff ribbon should form that will leave a trail on top of the mixture. (Using an electric mixer is recommended.)
Sift half the flour and the salt over the egg-and-sugar mixture. Add the zest and fold all together. Then sift the remaining flour on top and gently fold together until thoroughly mixed. Pour batter evenly into prepared pans. Bake 35 minutes or until a skewer inserted in the center comes out clean.
Let cakes cool on a wire rack for 15 minutes, then run a knife around the rims to loosen, invert the cakes onto the rack, remove the pans and peel off the parchment.
To make the lemon filling:
In the top of a double-boiler (or in a heatproof bowl) whisk together the egg yolks, sugar, lemon zest and lemon juice until well blended. Place the bowl over simmering water (make sure it doesn’t touch the water) and whisk continuously until mixture is very thick, about 10 minutes. Then whisk in the butter until it has melted. Reduce the heat and continue to cook, whisking, about 5 more minutes. Mixture should be very thick. Remove filling from heat and continue whisking for 2 more minutes. Cover with plastic wrap touching the filling (so a skin won’t form) and set aside to cool.
To make the whipped cream:
In a medium bowl, beat together the cream, sugar, and vanilla extract until stiffish peaks form.
To assemble:
Place one cake layer on a pretty serving plate. Cover evenly with lemon filling. Place second cake layer on top. Cover top and sides of cake with whipped cream. Chill for a minimum of 30 minutes or up to 2 hours before serving.
Serves 10.