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Whole Lemon Layer Cake
Whole Lemon Layer Cake
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
115 minutes
Sunny layer cake bursting with pureed Meyer lemon, filled with tangy lemon curd, and topped with luscious cream cheese frosting.
Ingredients:
  • 2 organic Meyer lemons, scrubbed
  • 2.25 cups all-purpose flour
  • 0.5 cup unsalted butter, at room temperature, cut into 1-inch pieces
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
  • 4 large eggs, lightly beaten
  • 1 tablespoon limoncello liqueur
  • 0.5 cup lemon curd
  • 2 cups cream cheese frosting
Instructions:
  • In a 2-quart saucepan, simmer Meyer lemons in 4 cups of water until soft, about 25 minutes. Let cool completely after removing from heat.
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease two 9-inch cake pans and line the bottoms with parchment paper before giving them a final light greasing.
  • Prepare the lemons by trimming off the stems, cutting them into quarters, and deseeding them.
  • In a large food processor, blitz lemon quarters until smooth for about 30 seconds. Add flour, sugar, butter, baking powder, and salt, then pulse about 10 times until it forms coarse crumbs with lemon zest flecks. With the motor running, pour in eggs and limoncello; process until a thick, slightly grainy batter forms in 10 seconds or less.
  • Transfer the batter evenly into the pans.
  • Bake in the preheated oven for 20 to 23 minutes until the tops are lightly golden, spring back when touched lightly, and a toothpick inserted in the middle comes out clean. Let them cool in the pans for 5 minutes before transferring to cooling racks.
  • Start by elegantly arranging one decadent cake layer on a beautiful cake plate before generously draping it with luscious lemon curd. Carefully crown it with the second layer and proceed to embellish the creation by lavishing the top, and optionally the sides, with a luxurious coat of cream cheese frosting.

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