Lemon Layer Cake

Name: Lemon Layer Cake
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 2 large eggs, room temperature; 3 large egg yolks, room temperature; 1 tablespoon grated lemon zest; 2 tablespoons lemon juice; 3/4 cup sour cream; 1/4 cup 2% milk; 2-1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup sugar; 1/2 cup lemon juice; 2 packages (8 ounces each) cream cheese, softened; 1 cup butter, softened; 4 cups confectioners' sugar; 1-1/2 teaspoons lemon juice; 1/8 teaspoon salt; Optional: Lemon slices or edible flowers

20 ingredients

7 steps

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
3/4 cup sour cream
1/4 cup 2% milk
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup lemon juice
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
Optional: Lemon slices or edible flowers

Directions

1

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
2

Cream butter and sugar until light and fluffy. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture.
3

Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly.
4

For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely.
5

For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended.
6

Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely.
7

Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.