Meyer Lemon Layer Cake by Evelyn Zimmer

Makes 1 cake 8″ x 8″

Ingredients

FOR THE CAKE:

• 1 package lemon cake mix
• 1 cup water
• 3 large eggs
• 1/4 cup The Olive Junction Meyer Lemon Olive Oil
• the juice and zest of 1 large lemon
• 1 jar of lemon curd minus 2 tbsps set aside for plating

Instructions

1. Preheat oven to 325* F
2. Grease sides of two 8″ x 8″ pans and line with parchment paper
3. Mix cake mix with water, eggs, Meyer Lemon Olive Oil, the juice and zest of the lemon.
4. Mix on low until moistened, and then beat on medium-high for about 2 minutes.
5. Pour equal amounts into each pan
6. Bake for 20-26 mins or until a toothpick comes out clean from the center of the cake
7. Remove from the oven and place on a wire rack to cool
8. Once completely cooled, remove from pans and using a very long sharp knife or thread, cut each cake in half.
9. Separate each cut layer and place them on a breadboard or piece of hard cardboard. You will need to flip these pieces over.
10. Wash and dry one of the cake pans. Re-line the pan with parchment paper that is at least 4 inches longer than the sides. These will be your handles when you remove the cake from the pan!
11. Place 1 layer of cake in the pan
12. Spread 1/3 of the lemon curd on the cake.
13. Carefully, lift and place another piece of the cake on top of the lemon curd.
14. Spread another 1/3 of the lemon curd on the new cake layer.
15. Again, carefully, add the 2nd to last cake layer to the lemon curd.
16. Spread the remaining lemon curd, minus the 2 tbsps that were put aside, onto the new cake layer.
17. With the last piece of cake, place the flat side of the cake facing down.
18. Remove your beautifully layered cake from the cake pan by lifting with the extra parchment paper as your handles and place on a serving tray.
19. Make your icing.

Ingredients

FOR THE ICING:

• 1/2 pint of whipping cream
• zest of 1 lemon
• 4 tbsp icing sugar
• 1 tbsp corn starch
• Garnishes for plating if desired. Such as sliced strawberries, fresh blueberries, raspberries, lemon curd, The Olive Junctions Dark Raspberry Balsamic Vinegar, The Olive Junctions Blueberry Balsamic Vinegar, Cherry pie filling. Whatever you fancy. Use your imagination

Instructions

1. Mix together until combined the 4 tbsps of icing sugar, 1 tbsp of corn starch, and 1/2 of the zest from the lemon.
2. Whip the whipping cream until it forms soft peaks.
3. Add the icing sugar mixture to the whipped cream and whip until thick and sturdy. Do not over mix!
4. Ice the cake using a spatula, piping bag, plastic bag with the corner cut out, back of a spoon, or whatever you have!
5. Sprinkle with the rest of the zest and place in the fridge until ready to serve.

To plate and garnish using the remaining 2 tbsp of lemon curd and Dark Raspberry Balsamic, place a thick streak of curd next to the plated cake. Place a few drops of Dark Raspberry Balsamic spaced evenly apart on top of the curd. Take a sharp knife or toothpick and drag it through the middle of the curd and Raspberry Balsamic to create a pattern. Shown in the picture below.