I will start by saying that this cake tastes amazing. There is a ton of lemon flavor in the jelly and the cake itself.
The cake layers bake up soft and fluffy. There are very moist and very delicious!
The jelly is basically a lemon curd. It is full of lemon goodness.
I felt that I made the jelly correctly. It was nice and thick. The consistency seemed right.
The butter did not melt completely, so maybe that should have been my first clue that something wasn’t right with the jelly.
When I assembled the layers, it looked right. Everything was staying together. The jelly layer was about 3/4 of an inch thick. It seemed perfect.
I topped the cake with the Basic Butter Frosting. I placed it in the refrigerator and came back to it a few hours later.
What a mess it was in my refrigerator!
The jelly wasn’t apparently as set as I thought. And the butter frosting being so thin didn’t help.
The jelly and frosting oozed out all over everything in my refrigerator. Thankfully I put it on the bottom shelf, so the clean up was a little easier than it could have been if I had placed the cake on the top level.
Ultimately, the cake seemed to be ruined. Thankfully I had a little of the jelly left. I ended up serving the cake in a single layer topped with the jelly.
The taste was still amazing. Unfortunately, the presentation was not quite as impressive as it would have been in three layers!
LEMON JELLY CAKE
Batter
1 Cup Butter
2 Cups Sugar
1 Teaspoon Lemon Extract
6 Eggs, Separated
3 Cups Sifted Cake flour
4 Teaspoons Baking Powder
1 Teaspoon Salt
1 Cup Milk
LEMON JELLY FILLING
6 Eggs, Beaten
2 Cups Sugar
1/4 Teaspoon Salt
1 Lemon, Grated Rind
3 Lemons, Juiced
1 Tablespoon Butter
Cream butter and sugar until very fluffy. Add lemon extract and egg yolks, beat well. Add sifted dry ingredients alternately with milk, beating until smooth after each addition. Fold in egg whites that have been beaten stiff.Spread in greased, wax paper lined 9 inch layer pans. Bake in a 375 degree oven for 25 to 30 minutes. Turn onto racks to cool. Combine filling ingredients in the top of a double boiler. Cook, stirring frequently, until thick. Add butter and cool. When cake is cool, split layers and fill.
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