Lemon Layer Cake

Recipe View 1 hrs 40 mins Prepare and bake cake mix according to package directions for three 8-inch round pans. (Time varies based on cake mix instructions.) Cool cakes completely on wire racks. Once cooled, carefully split each layer in half horizontally to create a total of 6 delicate layers. (Prep time: 20 minutes, Bake time: per package, Cooling time: 1 hour)

Recipe View 5 mins For the Lemon Custard: In a medium, heavy-bottomed saucepan (or a double boiler), whisk together the sugar and cornstarch until well combined. This ensures even thickening. Stir in the egg yolks, lemon zest, and freshly squeezed lemon juice. Slowly whisk in the boiling water, ensuring no lumps form. (Prep time: 5 minutes)

Recipe View 42 mins Cook the mixture over medium heat, stirring constantly with a whisk, until the custard thickens enough to coat the back of a spoon. This usually takes about 8-12 minutes. Remove from heat and immediately stir in the butter until it is fully melted and incorporated, giving the custard a glossy finish. Set aside to cool completely, covering the surface with plastic wrap to prevent a skin from forming. (Cook time: 12 minutes, Cooling time: 30 minutes)

Recipe View 15 mins To Assemble the Cake: Place the first cake layer on your serving plate or cake stand. Spread evenly with approximately one-fifth of the cooled lemon custard. Gently place the next cake layer on top and repeat the custard spreading process until all layers are stacked. (Assembly time: 15 minutes)

Recipe View 20 mins Frost the top and sides of the assembled cake with Seven Minute Frosting (recipe available separately). Swirl the frosting decoratively for an elegant finish, or create a smooth, even surface for a more modern look. (Frosting time: 20 minutes)