Ingredients: |
Ingredients: For the Icing:
10 large eggs, well beaten and room temperature
1½ cups granulated sugar
1 cup salted butter, room temperature
1 cup fresh lemon juice
Zest of 4 lemons
For the Cake:
3 cups cake flour, plus more for dusting the pans
1 teaspoon baking soda
½ teaspoon salt
1 cup salted butter, room temperature
2 heaping cups granulated sugar
5 large eggs, room temperature
1 cup whole milk, cold
Softened butter for greasing the pans
Non-stick cooking spray
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Directions: |
Directions:1). For the icing, blend the beaten eggs with the sugar. Place mixture in a double boiler over medium heat until the sugar dissolves, about 2 to 3 minutes. Add butter, lemon juice and lemon zest and cook, whisking constantly for 5 minutes. Refrigerate the icing 1 to 2 hours until cold, then transfer to the freezer. If the icing begins to freeze, return it to the refrigerator. The icing needs to be very cold before you begin to assemble the cake.
2). For the cake, preheat the oven to 350 degrees. Double-sift the flour, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed, cream the butter and sugar until light and fluffy, about 2 to 3 minutes. Turn the mixer to medium speed, and add the eggs, one at a time, waiting 1 minute after each addition.
3). Turn the mixer to low, add half the flour mixture and blend until combined, scraping down the sides of the bowl as needed. Stir in the cold milk and mix well. Add the remaining flour mixture and mix just until smooth.
4). Grease four 9-inch round cake pans with the softened butter and spray them lightly with non-stick cooking spray. Lightly dust with flour and shake off any excess. Put 2 heaping tablespoons of the cake batter into each pan and smooth the batter out with a spoon. Bake, watching closely, until the layers brown around the edges, about 3 to 5 minutes or until a toothpick inserted comes out clean.
4). Remove the cakes from the oven and working with 1 cake layer at a time, turn the warm cake layer out onto a cake plate. Ice the cake layer with 2½ tablespoons of cold icing. Repeat with the remaining 3 layers, working very quickly. Return the icing to the freezer and put the assembled cake into the refrigerator.
5). Re-grease, re-flour and re-spray the pans and repeat the baking, icing and the layering procedure for 15 layers. When the assembly is complete, ice the top and sides of the cake. Cover and refrigerate at least 1 day, preferably 3 or 4 days before serving. |
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