Lemon Layer Cake
NOTE: In order
to get a strong lemon flavor, use lemon extract (made from the oils
in the yellow peel) in the cake batter. Lemon juice is too weak and
can curdle the milk.
1 recipe Basic Yellow Cake, with changes below
1 recipe Lemon Buttercream or Lemon Decorating Frosting
INSTRUCTIONS:
1. Follow master recipe for Basic Yellow Cake, adding 1 tablespoon grated lemon zest and 11/2 teaspoons lemon extract after last egg.
2. When layers are cool, frost cake.
VARIATION:
For Lemon Layer Cake with Lemon Curd Filling and Vanilla Frosting, cover bottom layer with Lemon Curd Filling and use Vanilla Buttercream or Vanilla Decorating Frosting to cover sides and top of cake.