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How to Make Whole Lemon Layer Cake - A Step-by-Step Guide

Are you looking for a delightful and refreshing dessert to brighten up your day? Look no further than this Whole Lemon Layer Cake! This recipe takes the classic lemon cake to a new level by using the entire lemon, including the zest and juice, to infuse the cake with a bright and tangy flavor. The result is a moist and delicious cake that is perfect for any occasion, from a casual afternoon tea to a special celebration.

One of the best things about this Whole Lemon Layer Cake is that ...

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Ingredients

  • 2 organic Meyer lemons, scrubbed
  • 2 ¼ cups all-purpose flour
  • 1 ½ cups white sugar
  • ½ cup unsalted butter, at room temperature, cut into 1-inch pieces
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs, lightly beaten
  • 1 tablespoon limoncello liqueur (Optional)
  • ½ cup lemon curd
  • 2 cups cream cheese frosting

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 55 mins
  • Servings: 10
  • Yield: 1 9-inch layer cake

  • Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.
  • Remove any stems from the lemons. Slice into quarters and remove all seeds.
  • Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.
  • Divide batter between the prepared pans.
  • Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.
  • Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.

    • Nutrition

    634 cal.

    • Total Fat: 26g
    • Saturated Fat: 12g
    • Cholesterol: 109mg
    • Sodium: 335mg
    • Total Carbohydrate: 99g
    • Dietary Fiber: 2g
    • Total Sugars: 70g
    • Protein: 6g
    • Vitamin C: 17mg
    • Calcium: 87mg
    • Iron: 2mg
    • Potassium: 110mg

    Categories

    Dessert recipes
    Cake recipes
    Citrus recipes
    Baking recipes
    Layer cake recipes