Lemon Cake

Lemon Cake

1. Preheat the oven to 350 degree F and grease three 8-inch round baking pans. Line the bottom of each pan with a parchment round.
2. In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined and set aside.
3. In the stand mixer bowl or large mixing bowl, add the butter. Using the paddle attachment or a hand mixer on medium speed, beat until light in color, about 2 to 3 minutes. Scrape down the sides of the bowl.
4. Add the sugar and lemon zest. Continue beating in the stand mixer or with a hand mixer for 5 minutes until very light and fluffy.
5. Add the eggs one at a time, mixing on low speed until each egg is just combined. Scrape down the sides of the bowl before adding the next egg.
6. Add the milk and lemon juice. Continue mixing on low speed until just combined. The mixture will start to look curdled and that’s okay. It’s the milk reacting to the lemon juice.
7. Add the dry ingredients to the wet ingredients and mix on low speed until just combined, do not overmix! Lumpy batter is okay.
8. Evenly divide the batter between the three prepared baking pans. Spread the batter to the edges of the pan with an angled spatula.
9. Place in the preheated oven and bake for 18-22 minutes or until the cake springs back when lightly touched. You can also insert a toothpick in the center of the cakes. If they come out clean or with moist crumbs, they’re done.
10. Remove the pans from the oven and let cool while preparing the lemon curd.

Lemon Curd

1. In a small saucepan, add the egg yolks and sugar. Place over low heat and whisk together until the sugar has dissolved.
2. Add the lemon juice in a slow stream and continue whisking over low heat until the mixture has thickened to a thick sauce consistency.
3. Remove from the heat and whisk in the salt and cold butter until completely melted.
4. Pour the lemon curd in a shallow dish and lay a piece of plastic wrap over the top of the lemon curd so it’s touching the curd to prevent a skin from forming. Immediately place in the refrigerator to chill while making the frosting.

Lemon Frosting

1. In the stand mixer bowl or a large mixing bowl, add the butter. Use the whisk attachment or a hand mixer and beat until the butter is light and fluffy, about 1 to 2 minutes.
2. Gradually add the powdered sugar 1 cup at a time. Mix on low speed after each addition until combined.
3. Add the lemon juice and salt and turn the speed to high until thoroughly incorporated.
4. Place 1 cup of the frosting into a disposable piping bag and cut a dime-sized opening at the tip of the bag. Set aside.

Assembling the Cake

1. Place the first layer of cake top side down onto a cake board/plate on a turntable.
2. Add 1 cup of frosting to the top and using an angled spatula, spread it out to the edges in an even layer.
3. Pipe a 1/2 inch border around the outer edge of the frosted layer. This will create a dam that will contain the curd filling.
4. Spoon ¾ cup of the lemon curd onto the middle of the cake layer, spreading it out evenly all the way to the frosting dam with an angled spatula so it is even with the piped border.
5. Place the second cake layer top side down on top of the filling. Gently press down to attach the layer to the frosting beneath it.
6. Repeat the process of adding the 1 cup of frosting, 1/2 inch frosting dam, and 3/4 cup of lemon curd.
7. Top with the last layer of cake top side down.
8. Crumb coat the cake with 1 ½ cups of frosting. The crumb coat layer is to add a thin layer of frosting to catch all of the crumbs and seal them in and to help even out the cake surface.
9. Place the cake in the refrigerator to chill for 1 hour.
10. Frost the cake with the remaining frosting using an angled spatula. I like to start by adding a large scoop of frosting on the top of the cake and spread it out evenly across the top of the cake with a large angled spatula and begin working the excess frosting down the sides of the cake.
11. Garnish the top with lemon slices.