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Sybil's Lemon Layer Cake

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PREP TIME
45 min
COOKING TIME
30 min
TOTAL TIME
135 min
SERVINGS
12 servings
Dessert Southern
Sybil's Lemon Layer Cake
Ingredients
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup butter, softened
  • 2 tablespoons butter, softened
  • 2 1/4 cups white sugar
  • 6 eggs, separated
  • 1 cup milk
  • 2 tablespoons milk
  • 3/4 teaspoon grated lemon peel
  • 1 3/4 teaspoons lemon juice
  • 2 1/4 cups white sugar
  • 2 tablespoons grated lemon peel
  • 1/2 cup lemon juice
  • 5 1/2 tablespoons all-purpose flour
  • 1 egg, beaten
  • 2 tablespoons butter
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, take three 9-inch round cake pans and grease them thoroughly before dusting with flour to prevent sticking.
2
In a large mixing bowl, combine 3 and 1/4 cups of flour, baking powder, and a pinch of salt.
3
Now, take 1 cup plus 2 tablespoons of softened butter and cream it in a large mixing bowl using an electric mixer until it reaches a smooth consistency. Then, gradually add 2 and 1/4 cups of sugar until the mixture is thoroughly blended and fluffy.
4
After that, take 6 egg yolks one at a time and beat them into the butter mixture until well combined.
5
Next, gradually add the flour mixture to the butter mixture in thirds, alternating with milk until well combined.
6
Now, mix in 3/4 teaspoon of grated lemon peel and 1 and 3/4 teaspoons of freshly squeezed lemon juice.
7
Take clean beaters and whip the egg whites to stiff peaks in a separate bowl until they become light and airy.
8
Gently fold one-third of the beaten egg whites into the batter using a rubber spatula or wire whisk.
9
Run your spatula through the center of the bowl and around its edges, repeating until fully incorporated.
10
Add the remaining egg whites to the batter, folding just until they are fully incorporated.
11
Pour the prepared batter into the three greased and floured cake pans.
12
Bake in a preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
13
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to finish cooling.
14
To prepare the filling, combine 2 and 1/4 cups of sugar, 2 tablespoons of grated lemon peel, 1/2 cup of freshly squeezed lemon juice, 5 and 1/2 tablespoons of flour, and beaten egg in a saucepan.
15
Cook the mixture over low heat, whisking constantly, until it almost comes to a boil; cook for 1 minute or until thickened and smooth.
16
Whisk in 2 tablespoons of melted butter until fully incorporated.
17
Allow the filling to cool before using it to assemble the cake.
18
To assemble, place each cake layer on a work surface and gently press down on it with one hand.
19
Use a serrated knife to slice each cake in half horizontally, creating 2 layers from each cake (6 total layers).
20
Brush off any crumbs from the layers.
21
Place a cake layer on a serving dish and spread 1/6 of the filling over it.
22
Repeat with all the layers and filling, ending with a layer of lemon filling on top of the cake.