Name: Lemon Layer Cake with Lemon Cream Frosting
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 1 (8-inch) layer cake
Ingredients: 2 cups sifted cake flour (not self-rising; sift before measuring); 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup whole milk; 2 1/2 tablespoons fresh lemon juice; 1 stick (1/2 cup) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup heavy cream; 1/2 cup confectioners sugar; Lemon curd , chilled; Garnish: candied violets

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Lemon Layer Cake with Lemon Cream FrostingAnna Williams

This cake was adapted by food editor Shelton Wiseman from a recipe published in our January 1945 issue.

Cooks' notes:

• Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Let stand at room temperature 30 minutes before serving.

• This batter can be baked in 16 (1/2-cup) muffin cups about 15 minutes; or in a 13- by 9-inch baking pan about 25 minutes. Halve cake crosswise to form 2 (9- by 6 1/2-inch) rectangles and layer in same manner as above.

• The <epi recipelink="" id="104581">chocolate sour cream frosting</epi> would also be terrific on these variations.

Recipe notes

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