3 Layer Cake with Strawberries and Lemon Pudding
I am a complete sucker for lemon anything. So when it came time to make my birthday cake, of course I went lemon. I tried this new recipe and it was delicious. I loved the lemon-strawberry combination and the lemon pudding in between the layers was so flavorful and divine.
Yield: 3 x 8″ round layers
- 1 3/4 cups granulated sugar
- 1 (3 oz) package lemon pudding mix
- 1 cup butter, softened
- 4 eggs (room temperature)
- 3 cups sifted cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup whole milk, room temperature
- 1 tablespoon pure vanilla extract
- Juice and zest of 2 lemons (about 4-6 tablespoons of juice)
- Preheat oven to 350°F (180°C). Butter, line with parchment, and flour three round 8-inch pans, tapping out the excess. Set aside.
- Sift and whisk dry ingredients together in a medium bowl, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, pudding, and butter on medium speed until light and fluffy–about 5 minutes.
- Add the eggs, one by one, mixing well after each addition and scraping down the sides of the bowl with spatula.
- Add the wet & dry ingredients to the creamed mixture by alternating–beginning and ending with dry ingredients and mixing just enough after each addition to incorporate, but not overmix. Add the lemon juice and zest last (to prevent the milk from curdling).
- Divide the batter in three pans.
- Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be careful to not overbake. Check cakes at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a knife or spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
- Cool cakes completely before assembling. You can wrap them tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten day one.
Yield: almost 2 cups
- 4 large eggs
- 1 cup granulated white sugar
- 1/4 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
- 4 tablespoons unsalted butter at room temperature
- 1 tablespoon finely shredded lemon zest
- 2 cup strawberries halved for top
Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.
- In a small saucepan over medium-low heat, whisk the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately10 minutes.
- Remove from heat.
- Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
- The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap (so a skin doesn’t form) and refrigerate for up to a week.
- When the cakes and lemon curd are completely cool, spread half the curd on the first layer.
- Add the second layer and spread the rest of the curd.
- Gently place third layer on top.
- Place some lemon pudding on top.
- Add strawberries
- Let cool in the refrigerator for 3 hours.