Lemon Cream Layer Cake

Ingredients

Cake

• 1 cup Butter
• 2 cups Sugar
• 3 cups Flour
• 4 Eggs
• 2 teaspoon Baking Powder

Pie Filling

• 2 Eggs
• 1 cup Sugar
• 2 cups Milk
• 7 tablespoon Cornstarch
• 2 Lemons

Directions

1. Preheat oven 350 degrees.
2. Make the cake: Mix dry ingredients; flour and baking powder. Set aside.
3. In a seperate bowl, mix butter and sugar until a creamy consistency. Add eggs, mix for about 2 minutes or until no lumps in mixture
4. Add dry ingredients into wet mixture until combined. Make sure all lumps or gone. This batter will be on the thicker side.
5. Pour batter into 3 cake pans. Bake cakes for about 21-26 minutes or until cakes are evenly baked through.
6. Take cakes out oven, allow cakes to completely cool , until then start in filling.
7. Make the filling: Mix eggs, sugar, beat very lighly. Set aside.
8. Mix cornstarch in 1/2 cup of milk.
9. Boil milk, when milk comes to boil add cornstarch mixture.
10. Stir in eggs and sugar with milk and cornstarch, cook for about a minute.
11. Pour out in a dish, add grated rind and juice. 
12. Assemble: Place 1 cake layer on cake stand, evenly cover the top with filling, top second cake; cover with filling, top third layer cake.
13. Refrigerate for at least 30 minutes 
14. Slice and Enjoy

Source — New Orleans Cook Book
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30, 2023