Name: Lemon Layer Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 80 min
Ingredients: 2.5 cups all-purpose flour; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 1.3333333730698 cups milk; 10 tablespoons unsalted butter, cut into 10 pieces; 2 cups white sugar; 5 eggs; 2 teaspoons vanilla extract; 1 (8 ounce) package cream cheese, softened; 0.5 cup butter, softened; 2 cups powdered sugar; 2 teaspoons grated lemon zest; 1 teaspoon vanilla extract; 1.5 cups lemon curd

Prep Time:

20 mins

Cook Time:

35 mins

Additional Time:

25 mins

Total Time:

1 hr 20 mins

Servings:

12

Yield:

1 9-inch layer cake

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Ingredients

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Original recipe (1X) yields 12 servings

Cake:

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ⅓ cups milk
10 tablespoons unsalted butter, cut into 10 pieces
2 cups white sugar
5 eggs
2 teaspoons vanilla extract

Frosting:

1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 ½ cups lemon curd

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
Stir flour, baking powder, and salt together in a medium mixing bowl.
Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
Divide batter evenly between the baking pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.

Nutrition Facts (per serving)

680	Calories
28g	Fat
102g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 680
% Daily Value *
Total Fat 28g	36%
Saturated Fat 17g	85%
Cholesterol 172mg	57%
Sodium 287mg	12%
Total Carbohydrate 102g	37%
Dietary Fiber 1g	3%
Total Sugars 78g
Protein 8g	16%
Vitamin C 1mg	1%
Calcium 102mg	8%
Iron 2mg	11%
Potassium 127mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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