Makes1 (8-inch) layer cake
- Active time:1 hr
- Start to finish:2 hr
January 2001
This cake was adapted by food editor Shelton Wiseman from a recipe published in our January 1945 issue.
For cake layers
-
2
cups
sifted cake flour (not self-rising; sift before measuring)
-
3/4
teaspoon
baking soda
-
1/4
teaspoon
salt
-
1/2
cup
whole milk
-
2 1/2
tablespoons
fresh lemon juice
-
1
stick (1/2 cup) unsalted butter, softened
-
1
cup
granulated sugar
-
2
large eggs
For frosting
-
1
cup
heavy cream
-
1/2
cup
confectioners sugar
-
Lemon curd, chilled
Make cake layers:
-
Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
-
Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).
-
Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.
-
Divide batter between pans, smoothing tops. Bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
Assemble cake:
-
Put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting. Top with second layer, rounded side up, and spread top and sides with remaining frosting.
Cooks’ notes: - Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Let stand at room temperature 30 minutes before serving.
- This batter can be baked in 16 (1/2-cup) muffin cups about 15 minutes; or in a 13- by 9-inch baking pan about 25 minutes. Halve cake crosswise to form 2 (9- by 6 1/2-inch) rectangles and layer in same manner as above.
- The chocolate sour cream frosting would also be terrific on these variations.