A soft, fluffy lemon layer cake made using the reverse creaming method for a tender crumb, topped with a tangy lemon cream cheese frosting and lemon curd. Bursting with lemon flavor and optional cardamom notes.
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1
Preheat the oven to 350°F.
2
In a medium bowl, combine room-temperature whole milk, lemon zest, three room-temperature eggs, and vanilla extract. Whisk until well combined.
3
Add lemon juice and whisk once more to incorporate. Set aside.
4
In a large bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Add optional cardamom if desired. Mix with a whisk until combined.
5
Cut softened butter into chunks and add to the dry ingredients. Using a hand or stand mixer on low speed, incorporate the butter a tablespoon or two at a time, mixing until the mixture resembles damp sand with no large butter clumps.
6
Prepare two 8-inch cake pans by spraying with baking spray and lining with parchment paper.
7
On low speed, add half the milk mixture to the dry mixture and blend for about 30 seconds until combined. Scrape the bowl and fold in any remaining crumbly bits.
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Add the remaining wet mixture and mix on medium speed for about one minute. The reverse creaming method allows for longer mixing without risk of overmixing.
9
Divide the batter evenly between the two prepared pans and level the tops. Optional: place cake strips on the edges for even rising.
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Bake in the preheated 350°F oven for 35 to 40 minutes, or until the centers are set.
11
Allow cakes to cool in the pan for about 20 minutes, then turn out and peel away the parchment. Cool to room temperature.
12
In a mixer bowl, combine softened butter and 1 tablespoon lemon zest. Mix for two minutes until combined.
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Add an 8-ounce block of cream cheese and beat on medium speed until smooth.
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Reduce to low speed and add powdered sugar one cup at a time, alternating with small amounts of lemon juice between additions. Add approximately 7 cups total sugar, adjusting to taste. You can use up to the juice of one lemon.
15
Briefly mix on high speed for about two seconds, then return to medium-low. Scrape the bowl and mix once more until smooth.
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Just before using, mix the frosting for 30 seconds to restore its texture. Place the first cake layer on a stand and spread about one cup of lemon cream cheese frosting into a smooth, even layer.
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Add a few tablespoons of lemon curd to the frosting layer and smooth into an even, thin layer.
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Top with the second cake layer and frost the top and sides with the remaining frosting. You can smooth it or pipe decorative details around the edges with a piping bag.
19
Finish the top with a generous pool of lemon curd in the center, allowing it to flow over the buttercream border.
20
If making cupcakes, top each cooled cupcake with about 1/4 cup of lemon frosting and 1 teaspoon of lemon curd.
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