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1 2 3 4 Lemon Cake Recipe

3 c. flour sifted
1 Tbsp. baking pwdr
1 tsp baking soda
1/2 tsp salt
1 c. unsalted butter room temperatureerature
2 c. granulated sugar
4 lrg Large eggs slightly beaten
11/4 c. buttermilk
11/2 tsp vanilla extract
Zest of 2 lemons
12 lrg egg yolks
Zest of 2 lemons
1 c. fresh lemon juice
11/2 c. sugar
1 c. cool unsalted butter cut in pcs
2/3 c. heavy cream
1/2 tsp vanilla extract
2 Tbsp. confectioners' sugar
12 ounce assorted fresh berries
Confectioners' sugar


CAKE: Heat oven to 350 degrees. Arrange two racks in the center of oven. Line the bottoms of two 8- by 2-inch buttered cake pans with parchment paper. Dust the bottoms and sides of pan with flour, and tap out any excess. Sift together the flour, baking pwdr, baking soda, and salt; set aside. Cream butter on medium till softened, 1 to 2 min. Gradually add in sugar, and beat on medium till lightened, 3 to 4 min, scraping down sides once or possibly twice. Gradually add in Large eggs, beating after each addition till batter is no longer slick, stopping once or possibly twice to scrape down sides, about 5 min. Slowly add in the sifted flour mix, alternating with the buttermilk, a little of each at a time, at low speed, begining and ending with the flour mix. Beat in the vanilla and the lemon zest. Divide the batter proportionately between the prepared pans. Bake 25 min, and rotate the pans in the oven if needed for even browning. Continue baking till a cake tester inserted into the center of each cake comes out clean, 10 to 20 min more. Transfer pans to wire racks to cold. Let cold 15 min. Remove cakes from pans. Leave the cakes on a wire rack, tops up, to cold completely, about 1 hour. (Makes two 8-inch round layers) To assemble, remove the parchment paper from the bottom of each cake. Slice each layer in half horizontally with a serrated knife. Reserve the prettiest dome top to use for the top of the cake. Place the other top, dome-side down, on the serving platter to make the first layer. Spread with one c. of the lemon curd to within a half inch from the edge. Place the second layer over the first, and spread with curd, covering with third layer, and spreading with another c. of lemon curd. One hour before serving, transfer the platter with cake to refrigerator to hard up lemon curd (if the kitchen is hot and the curd gets runny, chill the layers as they are completed). Just before serving, place the reserved domed layer on top of cake. Spoon on the sweetened whipped cream. Sprinkle with mixed berries and a dusting of confectioners' sugar through a fine sieve. LEMON CURD: Pass the egg yolks through a strainer to remove any traces of white. Combine the yolks, lemon zest, lemon juice, and sugar in a heavy saucepan. Whisk the mix to combine, then switch to a wooden spoon. Stir constantly over medium heat, making sure to stir all the sides and edges of the saucepan for even cooking. Cook till the mix is thick sufficient to coat the back of a spoon, 20 to 25 min. Remove the saucepan from heat. Add in the butter, one piece at a time, stirring with a wooden spoon to incorporate into a smooth mix. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator till hard and chilled, at least one hour. May be made one day ahead. (Makes 3 1/3 c.) SWEETENED WHIPPED CREAM: Whip the heavy cream in the bowl of an electric mixer on medium speed till soft peaks form, 2 to 4 min. Add in the vanilla and confectioners' sugar, and continue to whip on medium speed till the cream returns to soft peaks, 2 to 3 min. (Makes 1 1/3 c.) Cuisine: "Mexican" Yield: 1 eight-inch cake

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