A beautiful cake perfect for any celebration.
ForHey Y’allhostIvy Odom, it wouldn’t beEasterwithout a certain beloved old-fashioned dessert: Lemon-Cheese Layer Cake.
With 8 layers of cake, this “little layer cake” is no small feat.
Credit:Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Ginny Branch
The heirloom Southern cake may take some time to make, but the result sure is worth it.
Like all good things, it’s a labor of love.
The cake batter uses the egg whites left behind from making the curd.
you could make the cake layers and curd a day ahead of time.
Be sure to chill the curd for at least four hours before spreading it between the cooled cake layers.
Chill the stacked cake overnight before making the buttercream the next day.
Gradually add granulated sugar, beating until light and fluffy, 3 to 4 minutes.
Stop mixer; scrape down sides.
Add vanilla and lemon zest; beat until just combined, about 30 seconds.
Whisk together cake flour, baking powder, and salt in a medium bowl.
Spread about 23 cup of batter into each of the prepared pans.
Cool in pans on wire racks 5 minutes.
Remove cakes from pans; place directly on wire racks to cool completely, about 30 minutes.
Meanwhile, coat pans again with cooking spray, and line again with parchment.
Divide remaining batter evenly among pans (about 23 cup of batter per pan).
Bake cakes per previous instructions.
(Cake Layers can be chilled overnight; separate the layers with plastic wrap.)
Add cold butter; stir until melted and smooth.
Pour mixture through a fine mesh strainer into a medium bowl; discard any lumps.
Place bowl with strained Lemon Curd Filling into a large bowl filled with ice water.
Let stand, stirring often, until mixture is cool, about 20 minutes.
Cover and chill until filling is firm, at least 4 hours or up to 3 days.
Gradually add powdered sugar, beating on low speed until combined, about 1 minute.
Add lemon zest and vanilla, beating until just combined, about 10 seconds.
Assemble the cake: Place 1 Cake Layer on a serving platter or a cake stand.
Spoon 14 cup Lemon Curd Filling onto cake; spread evenly to edges using an offset spatula.
Repeat process with 6 more Cake Layers and Lemon Curd Filling.
Top with remaining Cake Layer.
(You should have about 114 cups filling remaining.
Place in a piping bag or ziplock plastic bag; chill until ready to use.)
Chill cake, uncovered, 1 hour.
Spread Lemon Buttercream over top and sides of cake.
Snip a 12-inch tip off piping bag.
Using an offset spatula, drag dots of filling toward center of cake to create a flowerlike pattern.
