Replying to @Alexis Salas lemon curd cake recipe 🍋🤍🌼✨

Ingredients 🧈🥚

Lemon Cake

-2½ cups all-purpose flour

-1½ tsp baking powder

-½ tsp baking soda

-¾ tsp salt

-1 cup unsalted butter softened

-1½ cups granulated sugar

-2 tbsp lemon zest (about 2 lemons)

-3 eggs

-1 cup buttermilk

-¼ cup lemon juice (about 2 lemons)

-1 tbsp vanilla extract

Lemon Curd

-1 cup granulated sugar

-2 tbsp lemon zest zest of two lemons

-6 egg yolks

-1/2 cup fresh lemon juice

-1/2 cup butter unsalted, cold

Vanilla Buttercream

-1 lb unsalted butter, at room temperature

-8 cups powdered sugar (2 lbs)

-2 tsp vanilla extract

-1/4 tsp salt

-1/2 cup heavy cream

Instructions 📝

Cakes

1. Preheat oven to 350F. Grease three 8-inch round cake pans and line with parchment paper.

2. In medium mixing bowl, whisk together flour, baking powder, baking soda, & salt.

3. In large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat butter on medium speed until creamy. Add sugar & lemon zest & beat until light and fluffy, about 5 minutes. Add vanilla then eggs one at a time, scrape down bowl between additions, & beat until well combined & fluffy.

4. Stir buttermilk & lemon juice together.

5. With mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue, alternating between the flour & milk, mixing just until combined. Stop and scrape down the bowl occasionally. Divide batter among the prepared cake pans.

6. Bake for 25 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let cakes cool in the pan for 15 minutes then invert & cool completely on a wire rack.

Lemon curd

1. Separate yolks from the whites.

2. Zest lemons.

3. Juice lemons until you have about half a cup of lemon juice. Don't forget to strain out the seeds.

4. Strain egg yolks into a pot & beat lightly with wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.

5. Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.

6. Remove pot from heat, then add the cold, cubed butter & mix until melted.

7. Transfer curd to a sealable container or bowl. Place curd in the fridge to cool. (It must be completely cool)


Vanilla buttercream

1. In a stand mixer fitted with paddle attachment add all butter, salt & vanilla to bowl & blend.  Scrape down bowl. 

2. Add ½ of the powdered sugar in stages

3. Add all of the whipping cream & blend.  Scrape down bowl. 

4. Add the rest of the powdered sugar in stages until it is blended in.  Scrape down bowl. 

5. Whip it on high for about 2-4 minutes depending on the strength of your mixer.  The icing will go much lighter in color, fluffier and a good spreading consistency. 

Assembling

1. Remove parchment paper from the cake layers. (It helps to leave cakes in fridge for about 30 mins to ensure that they are completely cool)

2. Spread buttercream evenly over the cake. I highly recommend building a dam using a piping bag but you can also build a dam with your spatula as I did in the video (a dam of buttercream is crucial to make sure the lemon curd does not leak out of your cake!!)

3. Carefully add lemon curd on top of buttercream. Start with a small amount to ensure you’re not adding too much. Too much lemon curd will cause your cakes to slide around.

4. Place the second layer of cake on top and repeat steps 2 and 3. (After this step, I recommend placing cake in freezer for 30 mins so that the buttercream & curd are more stable)

5. Frost your cake with a very light layer of frosting. Top with lemons & flowers.

I chose to use Meyer lemons for the top because they’re so cute & tiny. The flowers are a mixture of chamomile and petunias. Petunias are not edible so be careful if you decide to use them

Cake & curd recipe by Preppy Kitchen

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