Servings: eight to ten.
This light and tender cake flavored with lemon, layered with tangy lemon curd, and coated with a voluptuous lemony butter frosting will make any birthday happy. But why wait until then?
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To create curls of zest for garnish, strip the zest from two lemons with a channel zester. Cover the strands loosely with a damp paper towel; they’ll curl as they begin to dry.
Amazing cake! Made this for a friend's 40th birthday as she wanted "a lemon cake". Even people that don't like cake loved this cake. Secret is is how you measure the flour. To get a light cake measure the flour, then sift, then measure again, and sift one more time. This makes a world of difference.
This was AMAZING! I have never attempted anything like this before, but my daughter wanted “something lemony” for her 18th bday and I just happened to have saved this recipe a while ago because it looked so good...I am so happy that I did! Everyone loved it, kids and teens and adults! After I was done making the whole thing, I only had still to frost it after the crumb coat, I decided to read the reviews. The only thing I decided to do extra, was to put raspberries around the edge to decorate and decided to wait and taste the whole thing and see if I agreed with any of the changes some people were making. Well, everything turned out PERFECTLY- the cake, the lemon curd (I would love to make more, but I didn’t think the recipe was lacking. It just tastes so good!), the icing, every part I made exactly to the recipe. Although, I ran out of zest after a while so the icing probably had less zest than the recipe requires. The raspberries added the perfect touch and looked very elegant. I will definitely be making this cake again and I won’t change a thing!! OUTSTANDING!!
This receipe is unessesarily fussy, dense, chewy, and dry. My cake didn't rise at all which I think is due to combining the baking soda mixture with the butter mixture too soon. Then having to take time to beat the egg whites, causing some of the rising agents to leave my mixture. The curd recipe was delicious but that's it unfortunately.
I just made this cake for a second time. Both times a huge, huge hit. this time, I used buttermilk instead of whole milk because it was what I had, and will always make this substitution going forward. the cake was far more moist this time, especially in the days following. the cake is a nice foil for the beautifully tart curd. Like others, double the curd. Even with the whole milk, the cake itself was lovely and moist. Perhaps keep a close eye on the baking so it is baked, but not over-baked?
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