*  Exported from  MasterCook  *
 
                              Lemon Layer Cake
 
 Recipe By     : The Woman’s Day Cookbook
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cake                             Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         LEIMON CAKE
    1 1/2  Cups          All-purpose flour
    1      Teaspoon      Baking powder
      1/2  Teaspoon      Salt
    6      Tablespoons   Fresh lemon juice
    2      Teaspoons     Vanilla extract
                         Zest of 2 medium sized lemons
    1      Cup           Granulated sugar
    1      Cup           Unsalted butter -- room temperature
    3      Large         Eggs
                                         
                         LEMON FROSTING
                         Zest of 1 medium sized lemon
      1/3  Cup           Granulated sugar
    2      8-ounce       Packages cream cheese -- room temperature
    2      Tablespoons   Fresh lemon juice
 
 1.  Heat the oven to 350F.  Lightly grease two 8-inch layer cake pans.
 Line the bottoms with waxed paper and lightly grease the paper.  Dust
 the pans with a little of the flour and shake out any excess.
 
 2.  In a small bowl, mix flour, baking powder, and salt.
 
 3.  In another small bowl, mix the lemon juice and vanilla.
 
 4.  In a food processor or blender, processs the lemon peel and sugar
 until the peel is finely ground.  Transfer to a large bowl, add the
 softened butter, and beat with an electric mixer until pale and
 fluffy.  Beat in the eggs 1 at a time, beating after each addition.
 On low speed, beat in the flour alternately with the lemon juice,
 beginning and ending with flour and adding 1/3 to 1/4 with each
 addition.  Pour the batter into the prepared pans.
 
 5.  Bake 40 minutes or until the top springs bake when gently pressed
 and a tooth pick inserted near the center comes out clean.  Set the
 pans on a wire wrack to cool for 20 minutes.  Invert the cake onto the
 rack and peel off the waxed paper.
 
 6.  Make the frosting:  In a food processor or blender, process the
 lemon peel and sugar until the peel is finely ground.  In a
 medium-sized bowl, beat the cream cheese, lemon juice, and sugar
 mixture with an electric mixer until smooth (this may be done in the
 food processor).  Cover with plastic wrap and refrigerate for about 1
 hour, or until firm but spreadable.
 
 7.  To assemble:  Using a long serated knife slice the 2 cakes in half
 horizontally to make 4 thin layers.  Frost the cake with the frosting
 using about 1/3 cup between the layers. Frost the outside then
 refrigerate until ready to serve.
 
 
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