Lemon Layer Cake and Lasagna

Well, the new range is pretty well broken in. I found a recipe that I wanted to try on foodnetwork.com. It's a Lemon Layer Cake. Here's the recipe:

Lemon Cake
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk

To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.

Lemon Filling
2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, slightly softened
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 cup heavy cream

To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.

Lemon Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest

To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.

To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

When I made it, the cake fell a little. I think I had it too low in the oven and after buying an oven thermometer, I also know that the oven was 5 to 10 degrees too low. So I calibrated the oven and we tried it again today. My wife's banana bread came out perfectly.

I also made one of my very favorite recipes of all time today. I guess I've been cooking more, because it didn't seem as hard today as it did last time I made it.

Lasagna Deliciosa
8 oz lasagna noodles
1 lb hot italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
2 tsp sugar
1 Tbsp salt
1 1/2 tsp basil leaves
1/2 tsp fennel seed
1/4 tsp pepper
1 28-oz can tomatoes, broken up
2 6-oz cans tomato paste
1 egg, beaten
1 15-oz container ricotta cheese
1 Tbsp dried parsley flakes
1/2 tsp salt
1 cup olives, sliced
1 lb. mozarella cheese, grated
3/4 cup parmesan cheese wedge, grated

Prepare lasagna noodles according to directions. Drain. Cook sausage and ground beef. Drain. Add onion and garlic. Stir and cook 5 minutes. Add next 7 ingredients (sugar through tomato paste) and simmer 20 minutes. Combine egg, ricotta, parsley, and 1/2 tsp salt. In bottom of a 9x13 dish, spoon about 1 1/2 cups meat sauce. Layer 1/3 of the lasagna noodles, 1/3 of the meat sauce, 1/3 of the ricotta, 1/3 of the sliced olives, 1/3 of the mozarella, and 1/3 of the parmesan. Repeat the layering. Cover with foil and bake at 375 degrees for 25 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before cutting.