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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I love lemon! This cake is best if chilled for a few hours before serving. Ingredients:
3 cups sifted cake flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup unsalted butter, softened |
2 cups sugar |
1 tablespoon grated lemon zest |
4 eggs |
1 1/2 cups buttermilk |
1 1/2 teaspoons vanilla |
1 (10 ounce) jar lemon curd |
2 cups heavy cream or 2 cups whipping cream |
1/4 cup confectioners' sugar |
1 cup sliced almonds, toasted |
Directions:
1. Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
2. Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
3. Beat eggs in 1 at a time, thoroughly.
4. With electric mixer on low, add flour mixture in thirds, alternating with buttermilk.
5. Add vanilla and beat until smooth.
6. Divide batter evenly between 2 buttered and floured 9 inch cake pans.
7. Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
8. Cool.
9. Removed cooled layers from pans.
10. Cut layers in half horizontally with a serrated knife.
11. Spread lemon curd evenly between the layers and stack on serving plate.
12. Whip cream and confectioner's sugar together.
13. Frost sides and top with whipped cream.
14. Cover top and sides with sliced almonds, if desired.
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