Lemon Shortbread Layer Cake

Ingredients

• 360g (3 cups) all-purpose flour, for shortbread layers
• 150g (3/4 cup) granulated sugar, for shortbread layers
• 3g (1/2 tsp) fine salt, for shortbread layers
• 4g (2 tsp) finely grated lemon zest, for shortbread layers
• •••See the full ingredient list and shop it in the app.

Method

1. 1Preheat oven to 165 C 325 F. Line three 20 cm 8 in round cake pans with parchment on the bases. If you have fewer pans, bake in batches.
2. 2Make the shortbread dough: In a large bowl, beat 340g butter with 150g sugar, 4g lemon zest, and 3g salt on medium speed until creamy and slightly fluffy, 2 to 3 minutes.
3. 3Add 360g flour and mix on low until the mixture looks sandy and clumps when pressed. If it is too dry to hold together, sprinkle in up to 15ml cold water and mix just until a soft dough forms.
4. 4Divide dough into 3 equal portions, about 285g each. Press each portion evenly into a prepared pan to a flat, level disc. Dock each disc several times with a fork. Chill the pans for 20 minutes.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.