Lemon Layer Cake

An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 319 Calories

Ingredients

• 1 ¼ cups white sugar
• 3 egg yolks
• 3 tablespoons butter
• 1 (18.25 ounce) package white cake mix
• 2 tablespoons grated lemon zest
• 2 cups boiling water
• 5 tablespoons cornstarch
• 3 lemons, juiced

Recipe Instructions

Step 1

Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.

Step 2

For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.

Step 3

Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).