Oh my gosh.....I made this cake once a week for two weeks and you know what...no one complained. I seriously LOVE lemon. I get an itch in the spring to whip up something with a little sweet and sour flavor.
My friend Lenny gave me the cake part of this recipe. She is a master baker. Just ask my family. They wait at the door during the Christmas holiday season in anticipation of her annual delivery of sugar cookies.
CAKE
1 box lemon cake mix
1/2 cup sugar
1 cup apricot nectar
3/4 cup oil
4 eggs
Mix cake mix, sugar, apricot nectar and oil.
Add eggs one at a time
Grease and flour cake pans
bake at 325 for 20 min.
LEMON FILLING
2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tbs unsalted butter slightly softened
pinch salt
1 tsp finely grated lemon zest
1/4 cup heavy cream
To make filling: in a medium saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter and salt. Cook over med-low heat, stirring constantly with a wooden spoon for 5 to 6 min. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. stir in the lemon zest and allow the filling to cool. cover with plastic wrap and refrigerate for 1 hour.
beat heavy cream til soft peaks form. Remove the lemon filling from the fridge-whisk til smooth. Gently fold the whipped cream into the filling. Cover and refrigerate till ready to assemble the cake.
LEMON FROSTING
3/4 cup unsalted butter,softened
3 1/2 cups confectioners sugar
2tbs heavy cream
2 tsp fresh lemon juice
1/4 tsp vanilla extract
1 tsp finely grated lemon zest
To Make Lemon Frosting: Beat butter on medium speed until creamy, about 30 sec. Beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to med-high, and beat for about 3 min, til the frosting is light and fluffy.
Go on..make it, share it, but by all means....EAT IT!!
