Lemon Layer Cake with Lemon Buttercream Frosting
This layer cake is lemon-bright in flavor and feather-light in texture.
Cream the shortening, then add the sugar, beating well. Reduce speed to medium and add the egg yolks, one at a time, beating well after each addition.
In a separate bowl, combine the flour, baking powder and salt. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the lemon rind.
Pour batter into prepared cake pans, and bake for 25 to 30 minutes or until cake tests done with toothpick or cake tester. Cool layers in pans for 10 minutes. Remove from pans, and cool completely before frosting.
Recipe editor Patricia Mitchell
Lemon Buttercream Frosting:
Spread frosting between layers and on top and sides of cake layers.
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