NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Triple-Layer Lemon Cake

This beautiful three layer cake is elegantly light and beautiful to serve for a wedding or baby shower or for summer entertaining.

4.0 by 68 people
56K views
Rate me!
  • Makes: 12 servings
  • Prep: 35 mins
  • Bake: 25 mins 350°F
  • Cool: 1 hr

Triple-Layer Lemon Cake

Ingredients

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
  3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
  4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.

Lemon Cream Cheese Frosting

Ingredients

Directions

  1. Finely shred lemon peel; set aside. In a medium mixing bowl combine cream cheese, butter, and 1 lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.

Nutrition Facts (Triple-Layer Lemon Cake)

    Per serving:
  • 730 kcal cal.,
  • 36 g fat
  • (22 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 199 mg chol.,
  • 536 mg sodium,
  • 96 g carb.,
  • 1 g fiber,
  • 73 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...