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.
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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