Lemon Layer Cake with Lemon Curd Filling

Dear baking world,

One word: birthdays. Anybody who is a baker knows what that word means. It means an excuse to make a delicious baked good rather than just “I really wanted fresh homemade cookie dough to eat” (which happened on Thursday and I ate more cookie dough than actual cookies).

So who’s birthday is it? Well, my best friend and roommate of course. I wouldn’t go to such lengths to make a layered cake if it wasn’t for her and if it wasn’t because I love her so much. And, I have posted two lemon cakes/cupcakes in the past month, but I promise you, there is a long-winded explanation.

See, Kristina is easy to figure out. She doesn’t like too sweet. She doesn’t like those kind of desserts where you layer Oreos and Reese’s in a brownie because that’s too much (I totally agree with her. Simplicity, fellow bakers, is a more is less type thing). And, oh yeah, she goes absolutely gaga over citrus anything. I’ve never seen anyone eye a lemon cupcake the way she did; it was the way a predator eyes prey or the way I eye a burger. And so I had to make her a lemon layer cake because a birthday isn’t complete without lots of layers.

Ingredients
For the cake:

  • 2 ½ cups cake flour
  • 2 cups sugar
  • ¾ cups vegetable oil
  • 2 ¼ teaspoon baking powder
  • 2/3 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 2 Tbsp. lemon juice (preferably fresh)
  • ½ teaspoon salt
  • 4 extra large eggs, room temperature
  • 1 cup buttermilk
  • (lemon curd and cream cheese frosting recipes below)

For the lemon curd:

  • 3 Tbsp. unsalted butter, softened at room temperature
  • 1/2 cup sugar
  • 1 large eggs
  • 1 large egg yolks
  • 1/3 cup fresh lemon juice
  • 1/2 tsp. grated lemon zest
  • For the frosting:
  • 4 oz. cream cheese, room temperature
  • 4 oz. butter, room temperature
  • 2 cups powdered sugar
  • a dash of vanilla
  • a dash of lemon zest (freshly grated)
  • a dash of lemon juice (to your taste)

Instructions
For the cake:

  1. Preheat the oven to 350F.
  2. Put the flour, sugar, vegetable oil, baking powder, baking soda, vanilla and salt in a large bowl. Mix on slow for a few seconds or just until the ingredients are blended together. Raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.
  3. …………………………..

for full recipes please see : bakingisascience.com

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