Lemon Cake

I love a good lemon cake probably more than any other kind of cake.  I have made this recipe before.  This was a total group effort.  I made the lemon curd, which you can see from the picture, didn't exactly get thick but it didn't seem to matter.  I have tried making curd a few times.  Obviously I have not been patient enough to let the egg yolks really thicken.  I think it takes more like 15 minutes vs 10.  There is always next time.  My sister and Jessica made the cake.

2 sticks unsalted butter – room temperature
3 cups sifted flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups granulated sugar
4 eggs
1 1/4 cups buttermilk
1 1/2 tsp. vanilla extract
grated zest of 2 lemons

Preheat oven to 350.  Butter 2 8 X 2 cake pans.  I only had 9" which is fine too.  Butter the pans and use parchment paper to cover the bottom.  It isn't necessary but I find it worth the effort.

In an electric mixer cream the butter until soft and fluffy.  About 3 minutes or more.  Really beat.  Slowly add in the sugar while beating the butter until totally incorporated about another 3 minutes.  Gradually add in the eggs, one at a time and beat until each is mixed in.  Sift the flour together with the baking soda and baking powder.  Add in the flour and buttermilk alternatively.  About 1/3 of each until completely mixed in.  Starting and ending with flour.  Beat in the vanilla and lemon zest.

Pour into cake pans evenly.  Bake for about 50 minutes or until done.  Cool

Lemon Curd

12 large egg yolks
grated zest of 2 lemons
1 cup fresh lemon juice
1 1/2 cups sugar
2 sticks unsalted butter – cold and cut into pieces

Combine the egg yolks, zest, juice and sugar in a saucepan.  Cook over low heat stirring constantly with a wooden spoon until thick.  I'd do it about 15 minutes.  Make sure to constantly stir.  You don't want the eggs to cook but just get thick. 

Remove the pan from the heat.  Add the butter, one piece at a time, stirring with a wooden spoon, until completely incorporated.  Transfer to a bowl, cover with plastic wrap, pushing the wrap on top of the mixture so there is no film on top.  Set in the refrigerator to cool for about an hour.

Whipped Cream

1 cup heavy cream
2 tbsp confectioners sugar

Beat until whipped.  The sugar is key.

When the cakes are ready, take out.  The one that looks the best should be on top.  Cover the top of the bottom cake with lemon curd.  Place the second one on top and cover with curd and then whipped cream.  Put berries over that and serve.  I prefer blueberries.