Lemon Layer Cake

How to Make

• FOR THE CAKE

• Step 1: Preheat oven to 350 degrees.

• Step 2: Grease and flour two 9-inch cake pans.

• Step 3: In large bowl of electric mixer, combine flour, baking powder, salt and sugar. Beat at medium speed to mix.

• Step 4: In separate large bowl, combine egg whites (reserve yolks), milk and vanilla. Mix well. Measure 1/2 cup of the mixture and set aside.

• Step 5: Add butter to flour mixture and beat to combine.

• Step 6: Add egg white mixture (except the 1/2 cup reserved) and beat on medium speed about 2 minutes.

• Step 7: Add reserved egg whites and continue beating about 30 seconds.

• Step 8: Scrape bottom and sides of bowl and beat 20 seconds.

• Step 9: Spread in prepared pans; bake 23 to 25 minutes.

• Step 10: Remove from oven; cool. Slice each layer in half horizontally, making 4 layers.

• TO MAKE THE CURD

• Step 11: Measure 1 tablespoon lemon juice and set aside.

• Step 12: In large saucepan, mix remaining lemon juice, sugar and salt. Cook over medium-high heat until sugar dissolves, do not boil.

• Step 13: In large mixing bowl, whisk together eggs and egg yolks.

• Step 14: Slowly pour lemon mixture into eggs whisking constantly. Pour back into saucepan.

• Step 15: In small dish, combine reserved lemon juice and dry gelatin, stirring until dissolved.

• Step 16: Stir into egg mixture in saucepan. Remove from heat.

• Step 17: Add butter that has been thawed enough to cut into cubes. Stir until butter melts.

• Step 18: Cover with plastic wrap and refrigerate about 4 hours before using to ice the cake.