Remember a few hundred days ago when I told you that Lemon Curd goes everywhere? Well, looks like I was totally right (AGAIN!) because we're going to bust some out for this cake as well. Here's the recipe for those who haven't memorized it yet. Lemon Curd.
Moving on...
mmmm... lemon. When I brought this cake out at my baby shower, I can't tell you the number of people who said "I love lemon! It's my favorite behind chocolate!" Well, friends, I say lemon done right is better than chocolate. Let's do this.
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| Let's pretend those are all the ingredients. I feel like it's close... |
Preheat oven to 375°F. Butter 2 8" round cake pans (or 9" if you're like my mom and haven't gotten around to buying 8" pans ever) and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Sift/mix together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).
Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.
Divide batter between pans, smoothing tops. Bake in middle of oven until a tester comes
out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks,
remove paper, and cool completely.
Meanwhile: make the frosting.
Beat 1 cup cream until it just holds stiff peaks. Add powdered sugar (and vanilla). Mix. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
Now to put together the cake. In these pictures, I was going somewhere "extra special" (it was my baby shower... now you know that I do think about blogging... even when I don't do it), so we cut the cakes in half to make 4 layers. 2 are perfectly adequate. Unless you're feeling fancy.
Top with second layer, rounded side up,
Garnish to your hearts content.
• Cake can be assembled a day ahead and chilled, but please let it stand at room
temperature 30 minutes before serving.
• I recently made these as cupcakes for my baby's first birthday party. They were fantastic. And looked like this:
Lemon Cake:
2 cups cake flour3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
2 1/2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
Make cake layers: Preheat oven to 375°F. Butter 2 8" round cake pans (or 9" if you're like my mom and haven't gotten around to buying 8" pans ever) and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Sift/mix together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).
Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.
Divide batter between pans, smoothing tops. Bake in middle of oven until a tester comes
out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks,
remove paper, and cool completely.
Lemon Frosting
1 cup heavy cream1/3 cup (ish) powdered sugar
Vanilla
Lemon curd, chilled
Beat cream until it just holds stiff peaks. Add powdered sugar and vanilla. Mix. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
Assemble cake: Put 1 cake layer on a plate and spread with one fourth of frosting. Top with second layer, rounded side up, and spread top and sides with remaining frosting. Garnish to your hearts content.
