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Lemon Layer Cake
Lemon Layer Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious lemon layer cake with tangy lemon filling and fluffy Seven Minute Frosting.
Ingredients:
  • 1 (18.25 ounce) package white cake mix
  • 1.25 cups white sugar
  • 5 tablespoons cornstarch
  • 3 egg yolks
  • 2 tablespoons grated lemon zest
  • 3 lemons, juiced
  • 2 cups boiling water
  • 3 tablespoons butter
Instructions:
  • Bake the cake mix in three 8-inch round pans as per the package instructions. Allow the cakes to cool completely and then slice each one in half to create 6 layers.
  • To make the Lemon Custard: In a big saucepan or double boiler, blend sugar and cornstarch until combined. Add egg yolks, lemon zest, and lemon juice, then incorporate the boiling water gradually. Cook over medium heat, stirring constantly until thickened. Take off the heat and mix in the butter. Let it cool before using.
  • Start by placing the first layer of cake on a serving plate and generously spreading it with a portion, approximately one-fifth, of the lemon custard. Repeat this step with another layer of cake and custard. Finish by frosting the top and sides of the cake with the Seven Minute Frosting. You can find the recipe for the frosting in the footnote provided.

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