- Cooking Time:
- Servings: Makes one 9" cake
- Preparation Time:
- FOR THE CAKE:
- MAKES A 9-INCH TRIPLE LAYER CAKE
- 8 eggs, separated
- 1/4 cup walnut oil or other flavorless oil such as canola**
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon of lemon zest
- 1/3 cup water
- 1/2 teaspoon of cream of tartar
- 1 and 1/2 cups of sugar
- 1 and 3/4 cups of cake flour*
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- For the Rich Lemon Curd
- 3 whole eggs
- 2 egg yolks
- 1/2 cup of sugar
- 1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
- grated zest of three lemons
- 4 tablespoons of unsalted butter, at room temp.
- For the Lemon Cream Frosting
- 1 and 1/2 cups of heavy cream
- 2 tablespoons of sugar
- 3 tablespoon of lemon curd
- Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
- For the curd: Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Then remove 3 tablespoons of curd and set it aside for the icing.
- For the cake: In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
- In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.
- Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
- Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
- For the frosting: Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting.
- To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.
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