- Step 1
Preheat the oven to 350 F and prepare two 9-inch cake pans. Sift the flour and cornstarch together three times.
- Step 2
Whisk milk, egg whites, lemon zest, and vanilla. In a mixer combine flour mixture, sugar, baking powder, and salt, then add butter a piece at a time until fine crumbs form.
- Step 3
Add about 1/2 cup of the milk mixture and beat until light, then add the rest in portions and beat just until smooth. Divide between the pans and bake about 23 to 25 minutes. Cool.
- Step 4
Beat cream cheese with powdered sugar, lemon juice, lemon zest, and limoncello. Gradually beat in the heavy cream until the frosting holds stiff peaks.
- Step 5
For the syrup, dissolve sugar in hot water, cool, then stir in limoncello and lemon juice.
- Step 6
Place one cake layer on a plate, pierce it lightly, brush with syrup, spread with frosting, and add berries. Top with the second layer, brush with syrup, frost the cake, and decorate with berries. Chill before serving.
- Calories:604 kcal30%
- Protein:8 g16%
- Carbohydrates:77 g30%
- Sugar:58 g116%
- Salt:0.5 g8%
- Energy:2527 kJ30%
- Fat:30 g43%
Lemon Layer Cake is a Delights of Culinaria recipe built around All-purpose Flour, Cornstarch, Whole Milk. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as desserts and yields about 12 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
