Directions: |
Directions:Preheat oven to 360ºF (170ºC). Flour 2 - 7" round pans. Mix together flour and salt and set aside. Cream together butter and sugar until light and fluffy (about 6 minutes), Beat in eggs one at a time, then stir in vanilla and beat in the flour until just incorporated. Pour batter into prepared pans and bake 35 minutes or until toothpick inserted comes out clean. Cool in pans on wire rack.
Fill the bottom pot of your double boiler with 1–2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of double boiler. Whisk until completely blended and as the curd cooks (about 10 minutes) using a silicone whisk. Constant whisking prevents the egg yolks from curdling. If curd isn’t thickening, turn up the heat and constantly whisk. Remove pan from heat. Whisk the sliced butter into the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Refrigerate 2 hours.
To make frosting beat confectioners sugar, butter, lemon juice and lemon zest until smooth. Beat in milk and increase speed and continue to beat until light and fluffy. To assemble cake with long serrated knife split each cake in half horizontally making 5 layers. Place one layer cut side up on a serving plate and spread with half of the lemon filling, top with another layer and spread with ⅓ frosting, add third layer and spread with remaining lemon filling and press on final layer of cake and frost top and sides of cake. Refrigerate.
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