Triple Lemon Layer Cake

INGREDIENTS

INSTRUCTIONS

~------------------------------LEMON
FILLING------------------------------- 1 c  Sugar 2 lg Egg 2 lg Eggs;
yolks from 1 md Lemon; peel of 1/2 c Lemon juice; fresh 1/4 c  Unsalted
butter; or margar-  :          -ine
~-----------------------------------CAKE------------------------------
~--- 3 md Lemons; peel of 1 1/2 c  Sugar 1 1/2 c  Unsalted butter; or
margar-  :          -ine; softened 1 1/2 ts Baking powder 3/4 ts Salt 1
tb  Vanilla extract 5 lg Eggs 2 1/4 c  Flour 1/2 c  Lemon juice; fresh,
plus  ~------------------------------LEMON
FROSTING------------------------------ 1 md Lemon; peel of 1/3 c  Sugar
:          -don't use fat free 2 tb Lemon juice 2 c  Flaked coconut;
toasted
~---------------------------------GARNISH-----------------------------
----  :          Berries  Lemon filling - whisk sugar, eggs, and egg
yolks in a small heavy  saucepan until well blended.  Stir in lemon
peel and juice and  butter. Cook, stirring often, over low to med-low
heat about 10 mins.  As the mixture thickens, stir constantly, 8 to 10
mins. longer until  it thickly coats the back of a metal spoon (don't
boil or mixture may  curdle). Pour through a strainer set over a bowl;
cover surface of  filling and refrigerate at least 4 hrs.  Filling will
thicken more as  it cools.  Adjust oven racks to divide oven in thirds.
Heat oven to 350~.  Lightly grease three 8" layer cake pans. Line
bottoms with waxed  paper and lightly grease paper. Dust pans with
flour; shake out any  excess.  Cake - in a food processor or blender,
process lemon peel and sugar  several mins. until peel is finely
ground. Transfer to a lg. bowl,  add butter, baking powder, salt, and
vanilla and beat with electric  mixer until pale and fluffy.  Add eggs,
one at a time, beating well  after each addition. With mixer on low
speed, add flour mixture  alternately with lemon juice, mixing well
after each addition.  Pour  into prepared pans.  Stagger pans on oven
racks and bake, switching position of pans once  to ensure even layers,
about 40 mins., until tops of cakes spring  back when gently pressed
and a tester inserted in the center comes  out clean. Cook in pans or
wire rack 20 mins.  Invert cakes on rack,  remove waxed paper and let
cakes cool completely.  Frosting - in a food processor or blender,
process lemon peel and  sugar several mins. until peel is finely
ground. Beat cream cheese,  lemon juice, and sugar mixture in a med.
bowl with electric mixer  until smooth (all this may be done in the
food processor). Cover with  plastic wrap and refrigerate about 1 hr.
or until firm but spreadable.  Assembly - place 1 cake layer on a
serving plate. Spread half the  lemon filling (3/4 cup) on top.  Top
with another cake layer and  remaining filling.  Top with remaining
cake layer. Coat sides and top  of cake with the frosting.  Gently
press toasted coconut into  frosting on all sides of cake.  Refrigerate
until ready to serve.  Per serving - 916 cal, 12 g pro, 91 g carbo, 58
g fat, 328 mg chol,  462 mg sod.  Exchanges - 3 starch, 3 other car,
1/2 medium-fat meat,  11 fat  Source:  Woman's Day, 1/9/96 Posted to
MM-Recipes Digest V4 #004  From: Suzy <suzy@gannett.infi.net>  Date:
Thu, 2 Jan 1997 22:32:36 -0500 (EST)

A Message from our Provider:

“Make God smile again. Accept his forgivenesess”