Ingredients
Method
Prepare the Cake Base
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and vanilla extract, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Lemon Curd
- In a medium saucepan, combine the lemon juice, sugar, and egg yolks over medium heat.
- Whisk continuously until the mixture thickens, about 8-10 minutes.
- Remove from heat and stir in the cubed butter and lemon zest until fully melted and combined.
- Transfer the lemon curd to a bowl, cover, and refrigerate until cooled and set, about 1 hour.
Prepare the Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and beat until fully incorporated and fluffy.
- Add the heavy cream and vanilla extract, mixing until smooth.
Assemble the Cake
- Once the cakes are completely cooled, place one layer on a serving plate.
- Spread a generous layer of lemon curd on top of the first cake layer.
- Place the second cake layer on top and frost the entire cake with the buttercream frosting.
- Decorate with additional lemon curd and lemon slices if desired.
Nutrition
Notes
For a more intense lemon flavor, feel free to increase the amount of lemon zest in the curd. This cake can be made a day in advance; just keep it covered in the refrigerator.