Triple Lemon Flavored Cake

If you are looking for a new and different dessert for your Easter dinner or springtime gathering try this Lemon Decadence Cake.

This one bowl cake has a lemon flavor that is highlighted with a filling of lemon curd and frosting of cream cheese and lemon.

You can find prepared lemon curd in the baking section of your favorite grocery store. This cake stores and freezes well.

Lemon Decadence Cake

Prep: 35 minutes Bake: 25 minutes Oven: 350°F Cool: 1 hour Makes: 12 servings

1 cup butter, softened

4 eggs

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 cups sugar

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

1 cup buttermilk or sour milk

1 cup purchased lemon curd

1 recipe Lemon Cream Cheese Frosting

Lemon peel curls (optional)

DIRECTIONS:

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x l ½ -inch round cake pans. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric   mixer   on   medium   to   high   speed   for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
3. Bake in a 350° oven for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks.
4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second cake layer; spread with remaining Lemon Curd. Top with the remaining cake layer.  Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator or up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls.

Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; ½ cup butter, softened; and 1 teaspoon lemon juice. Beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2½ to 2 ¾ cups additional sifted powdered sugar until frosting reaches spreading consistency. Stir in the lemon peel.