*  Exported from  MasterCook II  *

                             Lemon Layer Cake

Recipe By     : The Woman's Day Cookbook
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes & Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        LEMON CAKE
   1 1/2  Cups          All-Purpose Flour
   1      Teaspoon      Baking Powder
     1/2  Teaspoon      Salt
   6      Tablespoons   Lemon Juice, Fresh
   2      Teaspoons     Vanilla Extract
   2      Medium        Lemons, Zest of
   1      Cup           Granulated Sugar
   1      Cup           Unsalted Butter
   3      Large         Eggs
                        LEMON FROSTING
   1      Medium        Lemon, Zest of
     1/3  Cup           Granulated Sugar
 450      Grams         Cream Cheese -- (16 ounces)
   2      Tablespoons   Lemon Juice

1)  Heat the oven to 180° C (350° F).

2)  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 flour and shake out any excess.

3)  In a small bowl, mix the flour with the baking powder and salt.

4)  In another small bowl, mix the lemon juice and vanilla.

5)  In a food processor or blender, process the lemon peel and sugar until the peel is finely ground.

6)  Transfer the sugar mixture to a large bowl, add the butter and beat with an electric mixer until pale and fluffy.

7)  Beat in the eggs one at a time, beating well after each addition.

8)  On low speed, beat in the flour alternately with the lemon juice, starting and ending with the flour.

9)  Pour the batter into prepared pans and bake for 40 minutes or until the top springs back when gently pressed and a tooth pick inserted near the center comes out clean.

10)  Set the pans on wire racks to cool for 20 minutes, then invert the cakes onto the racks and peel off the waxed paper.

11)  In a food processor or blender, process the lemon peel with the sugar until the peel is finely ground.

12)  In a medium-sized bowl, beat the cream cheese, lemon juice and sugar mixture with an electric mixer until smooth.  Cover with plastic wrap and refrigerate for about 1 hour, or until firm but spreadable.

13)  Using a long serrated knife, slice the two cakes in half horizontally to make 4 thin layers.

14)  Frost the cake with the frosting using about 1/3 cup for between the layers and the rest for the top and sides.

15)  Refrigerate until ready to serve.

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