LEMON LAYER CAKE

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons fresh lemon juice, divided use
2 teaspoons vanilla extract
zest of 3 medium sized lemons, divided use
1 1/3 cups white granulated sugar, divided use
1 cup unsalted butter, room temperature
3 large eggs
2 packages cream (8 ounces each) cheese, room temperature (for the frosting)

TO MAKE THE CAKE:
Heat the oven to 350 degrees F. Lightly grease two 8-inch layer cake pans. Line the bottoms with waxed paper and lightly grease the paper. Dust the pans with a little of the flour and shake out any excess.

In a small bowl, mix flour, baking powder, and salt.

In another small bowl, mix 6 tablespoons lemon juice and vanilla.

In a food processor or blender, process the lemon peel from 2 lemons and 1 cup sugar until the peel is finely ground. Transfer to a large bowl, add the softened butter, and beat with an electric mixer until pale and fluffy. Beat in the eggs 1 at a time, beating after each addition. On low speed, beat in the flour alternately with the lemon juice, beginning and ending with flour and adding 1/3 to 1/4 with each addition. Pour the batter into the prepared pans.

Bake 40 minutes or until the top springs bake when gently pressed and a tooth pick inserted near the center comes out clean. Set the pans on a wire rack to cool for 20 minutes. Invert the cake onto the rack and peel off the waxed paper.

TO MAKE THE FROSTING:
In a food processor or blender, process the remaining lemon peel and the remaining 1/3 cup sugar until the peel is finely ground.

In a medium-sized bowl, beat the cream cheese, remaining 2 tablespoons lemon juice, and sugar mixture with an electric mixer until smooth (this may be done in the food processor). Cover with plastic wrap and refrigerate for about 1 hour, or until firm but spreadable.

TO ASSEMBLE:
Using a long serrated knife slice the 2 cakes in half horizontally to make 4 thin layers. Frost the cake with the frosting using about 1/3 cup between the layers. Frost the outside then refrigerate until ready to serve.

Servings: 10
Source: The Woman's Day Cookbook