Sybil's Old Fashioned Lemon Layer Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans. In a medium bowl, whisk together 3 1/4 cups of flour, baking powder, and salt. (5 minutes)

Recipe View 15 mins In a large bowl, cream 1 cup plus 2 tablespoons of softened butter with an electric mixer until smooth. Gradually add 2 1/4 cups of sugar, mixing until light and fluffy. Beat in 6 egg yolks one at a time, ensuring each is fully incorporated. Gradually add the flour mixture in thirds, alternating with milk. Stir in 3/4 teaspoon of grated lemon zest and 1 3/4 teaspoon of lemon juice. (15 minutes)

Recipe View 10 mins In a clean bowl, using clean beaters, whisk the egg whites until stiff peaks form. Gently fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just combined, being careful not to overmix. (10 minutes)

Recipe View 5 mins Divide the batter evenly among the three prepared cake pans. (5 minutes)

Recipe View 40 mins Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (40 minutes)

Recipe View 5 mins To prepare the lemon filling, whisk together 2 1/4 cups of sugar, 2 tablespoons of grated lemon zest, 1/2 cup of lemon juice, 5 1/2 tablespoons of flour, and the beaten egg in a medium saucepan. (5 minutes)

Recipe View 10 mins Cook the mixture over low heat, whisking constantly, until the filling thickens and is smooth, about 1 minute after it almost comes to a boil. Remove from heat and whisk in 2 tablespoons of butter until melted and fully incorporated. Allow the filling to cool completely. (10 minutes)

Recipe View 10 mins To assemble the cake, gently slice each cooled cake layer in half horizontally using a serrated knife, creating six thin layers. Brush off any loose crumbs. (10 minutes)

Recipe View 15 mins Place one cake layer on a serving dish and spread with 1/6 of the lemon filling. Repeat with the remaining layers and filling, finishing with a layer of lemon filling on top. (15 minutes)

Recipe View 30 mins Refrigerate the cake for at least 30 minutes to allow the filling to set before serving. (30 minutes)