Ingredients
The following ingredients have 8 Servings
- 3 cups all-purpose flour (390g)
- 3 teaspoons baking powder (15g)
- 1/2 teaspoon salt (2.84g)
- 3/4 cup unsalted butter softened (170g)
- 2 cups granulated sugar (400g)
- 4 large eggs + 1 egg yolk
- 1/2 teaspoon lemon extract
- 1/4 cup + 2 tablespoons lemon juice (90.5g)
- 1 tablespoon lemonade mix (12.5g)
- 1-1/2 cups milk (345g)
- 12 ounces white chocolate (chopped)
- 1/2 cup heavy cream
- 1 quart heavy whipping cream
- 1 4- serving size package lemon pudding
- 3 tablespoons powdered sugar - or to taste
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
Instruction
- Preheat the oven to 350F.
- Grease and flour 3 8-inch round cake pans with high sides.
- Set aside.
- Blend the flour, baking powder, and salt in a bowl.
- Set aside.
- Add the softened butter the the bowl of a mixer and beat until light and fluffy.
- Add in the sugar and beat on high until the mixture is light and most of the sugar crystals have dissolved.
- Add the eggs and egg yolk one at a time, beating well after each.
- Blend the lemon juice and lemonade mix until the mix is dissolved.
- Beat into the butter mixture with the lemon extract.
- Add 1/3 of the flour mixture blending in on low speed.
- Add 1/2 the milk, continuing to blend on low.
- Repeat once more then add the remaining flour.
- Beat on low, scraping sides once or twice, until the ingredients are blended in and the batter is smooth.
- Pour an equal amount into each cake pan.
- Bake for 30 minutes or until a toothpick inserted in center comes out clean.
- Cool in pans 10 minutes then turn out to finish cooling.
