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Sybil's Old Fashioned Lemon Layer Cake
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
135 minutes
Indulge in a delightful Southern lemon cake with 6 layers of light lemon cake, filled and topped with tangy lemon filling. A hidden gem of a dessert!
Ingredients:
  • 3.25 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.125 teaspoon salt
  • 1 cup butter, softened
  • 2 tablespoons butter, softened
  • 2.25 cups white sugar
  • 6 eggs, separated
  • 1 cup milk
  • 2 tablespoons milk
  • 0.75 teaspoon grated lemon peel
  • 1.75 teaspoons lemon juice
  • 2 tablespoons grated lemon peel
  • 0.5 cup lemon juice
  • 5.5 tablespoons all-purpose flour
  • 1 egg, beaten
  • 2 tablespoons butter
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 3 9-inch cake pans by greasing and flouring them. In a bowl, combine 3 1/4 cups of flour with baking powder and salt, whisking together until well mixed.
  • In a large bowl, use an electric mixer to cream 1 cup plus 2 tablespoons of softened butter until smooth. Mix in 2 1/4 cups of sugar until fluffy. Beat in 6 egg yolks, one at a time. Gradually beat in the flour mixture and milk in thirds. Finally, mix in 3/4 teaspoon of grated lemon peel and 1 3/4 teaspoon of lemon juice.
  • In a clean bowl, beat the egg whites until stiff peaks form. Gently fold 1/3 of the beaten egg whites into the batter using a rubber spatula or wire whisk. Then, gently fold in the remaining egg whites until fully incorporated. Pour the batter into the three prepared cake pans.
  • Bake the cakes in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to finish cooling.
  • In a saucepan, combine 2 1/4 cups sugar, 2 tablespoons grated lemon peel, 1/2 cup lemon juice, 5 1/2 tablespoons flour, and a beaten egg. Cook over low heat, whisking constantly, until almost boiling; continue cooking until thick and smooth, about 1 minute. Stir in 2 tablespoons of butter until melted. Let the filling cool.
  • Lay each cake layer on a surface and gently press down with one hand. Use a serrated knife to carefully slice each cake in half horizontally to create 2 layers from each cake (6 total layers). Brush away any crumbs. Place one cake layer on a serving dish and spread with 1/6 of the filling. Repeat layering with remaining cake and filling, finishing with a layer of lemon filling on top of the cake.

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