Ingredients
Method
Lemon Cake:
- Preheat the oven to 350°F. Grease and flour three 6-inch cake rounds and line them with parchment paper.
- Whisk the flour, baking powder, and salt in a medium bowl until well combined, then set the mixture aside.
- Cream the butter and lemon zest in a stand mixer fitted with a paddle attachment until smooth. Add the sugar and beat on medium-high speed for approximately 3 minutes until pale and fluffy.
- Reduce the mixer speed and add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla.
- Alternately add the flour mixture and the milk and lemon juice mixture, beginning and ending with the flour (using three additions of flour and two of the liquid). Ensure each addition is fully incorporated.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool the cakes on a wire rack for 10 minutes, then turn them out onto the rack to cool completely.
Lemon Curd:
- Combine the eggs and sugar in a small pot and whisk together. Add the lemon juice, zest, and butter, then cook over medium-low heat while whisking constantly until the mixture thickens and coats the back of a spoon.
- Transfer the mixture to a glass bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for 2 hours to set.
Vanilla Ermine Frosting
- Combine the sugar, flour, and salt in a medium saucepan and whisk to combine.
- Stir in the milk and vanilla, then cook over medium heat while stirring constantly until the mixture reaches a boil. Continue cooking and stirring for 1 to 2 more minutes until it reaches a pudding-like consistency, then remove from the heat.
- Pour the mixture into a bowl and place plastic wrap directly on the surface to prevent a skin from forming.
- Allow the mixture to cool to room temperature.
- Beat the room-temperature butter on high speed using a stand or hand mixer for 3 minutes until pale and fluffy.
- Add the room-temperature flour mixture one tablespoon at a time, incorporating well after each addition. Beat for 2 to 3 minutes until smooth and fluffy.
Assembly:
- Place one cake layer on a stand or serving plate. Poke holes into the cake with a bamboo skewer and drizzle with simple syrup, if desired.
- Spread a thin layer of buttercream over the cake and pipe a border around the edge to contain the filling. Fill with about one-third of the lemon curd and repeat the process with the next layer.
- Place the final cake layer on top and apply a thin crumb coat to the entire cake. Chill for 20 minutes.
- Frost the top and sides of the cake, then smooth the surface with an icing scraper.
- Pipe rosette dollops using a 1M tip with the remaining frosting. Chill for 20 minutes, then fill the top with the remaining lemon curd.
- Decorate the bottom edge with thin lemon slices and sprinkle the top with lemon zest, if desired.
Nutrition
Notes
* The flour mixture can be made a day in advance. Place it in the fridge overnight and bring to room temperature before using.