If you love lemon meringue pie, you willlove this magnificent layered cake with its sweet-tart lemoncurd filling and creamy frosting.
Recipe: Mile-High ButtermilkCake
Cake: 4 cups cake flour or 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter 3 cups granulated sugar 1 teaspoon lemon extract 2 cups buttermilk 6 egg whitesFilling: 1 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt. 1 cup water 3 egg yolks 1 tablespoon butter 4 teaspoons shredded lemon peel 1/2 cup lemon juiceFrosting: 1 cup milk 3 tablespoons all-purpose flour 1 cup butter 1 cup granulated sugar
For Cake: Stir together flour, soda, andbaking powder.
In large mixing bowl, beat butter on highspeed of electric mixer for 30 seconds. Add sugar; beat untilfluffy. Beat in lemon extract. Add flour mixture and buttermilkalternately, beating after each addition. Add egg whites; beatat medium speed for 2 minutes.
Divide cake batter among 3 waxed-paper-lined9 x 2-inch round baking pans.
Bake at 350°F (175°C) for about30 minutes. Cool in pans for 10 minutes; remove from pans. Coolon wire racks.
For Filling: In saucepan combine sugar,cornstarch and salt. Gradually stir in 1 cup water. Cook andstir until thickened and bubbly; cook and stir 2 minutes more.Gradually stir about half of the hot mixture into egg yolks.Return all to saucepan; cook and stir 2 minutes. Remove fromheat; stir in butter and shredded lemon peel. Stir in lemon juice.Cover with plastic wrap; cool.
For Frosting: In small saucepan combinemilk and flour. Cook and stir until thickened; cook and stir1 minute more. Cover with plastic wrap; cool. In small mixingbowl, beat butter for 30 seconds. Add sugar; beat until fluffy.Add cooled milk mixture; beat until fluffy.
To assemble: Set aside 1/4 cup filling.Place 1 cake layer on serving plate. Spread with half of remainingfilling. Add second cake layer; spread other half of fillingon top. Add third layer. Frost cake; drizzle with reserved filling.Garnish with lemon slices, if desired.
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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