1 C. butter (no substitutes), at room temperature
2 C. granulated sugar
3 C. sifted cake flour
1 T. baking powder
1/2 t. salt
3/4 C. milk, at room temperature
Whites from 6 eggs
Yolks from 6 eggs
1 C. granulated sugar
1/2 C. butter (no substitutes)
Peel (yellow part only) and juice of 2 lemons
Preheat oven to 350°F. Line three 9-inch pans with parchment paper or wax paper; grease and flour bottom and sides, tapping out excess flour.
To make the cake:
In a large bowl, beat together butter and sugar. Sift together cake flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour.
In a large bowl, beat 6 egg whites until stiff. Fold about one-third into butter/flour mixture to break it down a bit. Gently fold in rest of beaten egg whites just until whites disappear.
Divide evenly and gently among the 3 pans.
Bake 23 to 30 minutes, just until the cake begins to pull away from the sides. Cool 10 minutes in pans. Turn out on wire cake racks.
To make the Lemon Curd:
In the top of a double boiler over simmering water, mix the egg yolks, sugar, butter and lemon peel and juice. Stir constantly until thick, about 15 minutes.
While curd is still warm (so it doesn't get too thick), spread between the bottom and middle cake layers, then between middle and upper layer. The cake may be slightly warm. Pour remaining over top so it drizzles part way down sides of cake.
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