Lemon Layer Cake

serves 10

(adapted from Magolia Bakery Cookbook)

For the Cake:
– 1 cup (2 sticks) unsalted butter, softened
– 2 cups sugar
– 4 large eggs, at room temperature
– 1 1/2 cups self-rising flour
-1 1/4 cups all-purpose flour
-3/4 cup milk
-1/4 cup fresh lemon juice
-2 teaspoons grated lemon zest

Preheat oven to 350 degrees.

Grease and lightly flour three 9-by-2-inch round cake pans, then line the bottom with waxed paper.

To make the cake: In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time. Combine the flours and add in four parts, alternating with milk and lemon juice and zest, beating well after each addition. Divide batter among cake pans. Bake for 20 to 25 minutes, or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

For the Filling
-1 package JELL-O Instant pudding (the smallest box)
-1 3/4 cup milk (or whatever it calls for to make the Pie filling recipe)

Follow the direction on the box for Pie filling. Make sure you do this well in advance. Make sure you put an even amount of frosting on each layer. I kinda skimped on the first layer and was annoyed by it!

For the Lemon Buttercream Frosting:
-2 sticks unsalted butter (room temp)
-8 cups of powdered sugar
-1 teaspoon lemon zest
-1/2 cup lemon juice

Place the butter in a large mixing bowl. Add 4 cups of sugar and juice, then the zest. Beat until smooth and creamy. Gradually add the remaining sugar, one cup at a time until the icing is thick enough to be of good spreading consistency. (It took me less that 5 cups to get to this point). Use and store at room temperature.

When cake has cooled, spread the pudding evenly between layers and frost the outside of the cake with the buttercream frosting.

Makes 1 three-layer 9-inch cake.