Title: Lemon Cake
Categories: Cakes
Yield: 16 Servings

-Sue Woodward

------------------------------------CAKE------------------------------------
3 c Cake flour
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Ground ginger
1/2 ts Salt
3/4 c Unsalted butter; softened
2 c Sugar
4 lg Eggs; separated, at room
-temp
2 tb Lemon juice; fresh
1 ts Vanilla
1 1/3 c Buttermilk
1/4 ts Cream of tartar

----------------------------------FROSTING----------------------------------
1 pk 8-oz. cream cheese; softened
3/4 c Unsalted butter; softened
2 c Confectioners sugar; sift
-before measure
1/4 c Heavy cream
1/3 c Lemon curd; bottled

----------------------------------FILLING----------------------------------
1 c Lemon curd; bottled

Cake - preheat oven to 350~. Grease 2 straight sided 9"x2" round cake
pans; flour, tapping out excess. In lg. bowl, combine flour, baking
powder, baking soda, ginger, and salt. Sift into another lg. bowl. In lg.
bowl, beat butter and sugar at med. speed 2 mins., until fluffy. Beat in
egg yolks, one at a time, beating well after each. Beat in lemon juice and
vanilla. At low speed, beat in flour mixture (in fourths) alternately with
buttermilk (in thirds), beginning and ending with flour mixture; beat just
until blended. In small bowl with clean beaters, beat egg whites with
cream of tartar until stiff, but not dry, peaks form. With rubber spatula,
gently fold egg white mixture, in thirds, into batter. Spread batter in
prepared pans. Bake 35 to 40 mins., until cake tester inserted in centers
comes out clean. Cool in pans on racks 10 mins. Invert onto racks. Cool.

Frosting - in lg. bowl with mixer on med-high speed, beat cream cheese and
butter 2 mins., until fluffy. At low speed, beat in confectioners sugar,
cream, and lemon curd until smooth. Cover; chill 20 mins., until spreadable
consistency.

Using serrated knife, level tops of layers if necessary. Place 1 layer on
serving plate; spread with lemon curd. Refrigerate 15 mins. to set curd.
Top with remaining layer. Frost cake; refrigerate. Serve at room temp.
Garnish with fresh raspberries and blackberries; if desired.

Per serving - 553 cal, 6 g pro, 61 g carbo, 33 g fat, 186 mg chol, 306 mg
sod

Source: McCalls, 4/96 From the recipe files of suzy@gennett.infi.net

Posted to MM-Recipes Digest V4 #004

From: Suzy

Date: Thu, 2 Jan 1997 22:32:36 -0500 (EST)