Birthday Cake

Now, I know that birthday cake does not really constitute a meal, but today was a busy day and I knew I wasn't going to have time to cook. So I did a lot of prep work last night and put together this Triple-Layer Lemon Cake for my co-worker Karine's birthday. The recipe comes from the Better Homes and Gardens New Baking Book.

Triple-Layer Lemon Cake
2 1/3 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter
2 cups sugar
2 tsp lemon peel
2 tbsp lemon juice
4 eggs
1 cup buttermilk

Combine flour, baking powder, baking soda and salt. Beat butter and sugar until light and fluffy. Add lemon peel and lemon juice. Add eggs, 1 at a time. Add flour mix and buttermilk alternately beating until combined. Pour into 3 9inch circular cake pans. Bake at 350F for 25-30 minutes and cooled cakes on wire racks.

While the cake was cooling I made the lemon curd filling and lemon cream cheese frosting.

Lemon Curd
1/3 cup sugar
2 tsp cornstarch
2 tsp lemon peel
1/4 cup lemon juice
1/4 cup butter
2 beaten eggs

In saucepan, combine sugar and cornstarch. Add peel, juice and butter. Cook and stir until thickened and bubbly. Stir half lemon mixture into eggs, then pour back into pan. Cook and stir 2 minutes more. Cover with waxed paper to cool.

Lemon Cream Cheese Frosting
6 oz cream cheese
1/2 cup butter
1 tsp lemon juice
4 1/2-4 3/4 cup powdered sugar
1 tsp lemon peel

Beat cream cheese, butter and lemon juice until light and fluffy. Gradually add powdered sugar until desired consistency. Stir in lemon peel.

To assemble the cake, placed first layer on plate and spread half of lemon curd on top. Topped with second cake layer and spread remaining lemon curd on top. Topped with the third layer and frosted top and sides with lemon cream cheese frosting.