Lemon Cake

Lemon Syrup:

Step 1: Combine all ingredients in a small saucepan and heat, stirring constantly, until well combined and sugar is completely dissolved

Step 2: Set aside to cool completely

Cake:

Step 3: Preheat oven to 350 degrees F.

Step 4: Butter and flour three 8 or 9 inch round pans.

Step 5: Whisk together the flour, baking powder, baking soda, and salt and set aside.

Step 6: Mix fresh lemon juice and milk in a small bowl and set aside.

Step 7: Pulse sugar and zest of a lemon in a food processor until zest is all minced in.

Step 8: Cream butter and sugar in a stand mixer using a paddle attachment.

Step 9: Add vanilla and eggs, one at a time mixing until incorporated before adding the next. Make sure you scrape the bowl down.

Step 10: Add flour and milk mixtures to the butter in 3 alternating batches.

Step 11: Divide batter evenly between pans and smooth (use baking strips to keep levels even and prevent doming)

Step 12: Bake 35 minutes or until toothpick inserted in the center of cake comes out clean

Step 13: Once done, let cakes cool completely

Step 14: Once cake is cooled, level cakes if needed, brush top with cooled lemon syrup, wrap in plastic wrap and chill at least an hour, or overnight

Lemon Curd:

Step 15: Pulse sugar and zest of a lemon in a food processor until zest is all minced in.

Step 16: Place egg yolks into a pot and beat lightly with a wire whisk.

Step 17: Whisk in the sugar and mix until lighter in color.

Step 18: Stir in lemon juice gradually.

Step 19: Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.

Step 20: Remove pot from heat, then add the cold, cubed butter and mix until melted.

Step 21: Strain the final mixture to remove any bits of zest, etc.

Step 22: Transfer the curd to a sealable container or bowl to chill. If storing in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.

Lemon Italian Buttercream

Step 23: Pulse sugar and zest of a lemon in a food processor until zest is all minced in.

Step 24: In a small saucepan, combine the sugar and water. Place over medium heat and bring to a boil. Clip a candy thermometer to the side of the pan.

Step 25: While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.

Step 26: When the syrup reaches 230°F on the candy thermometer, begin to whip the egg whites on medium/high speed. Whip until the egg whites are stiff.

Step 27: After all the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3 to 5 minutes. Beat in the vanilla

Putting it all together

Step 28: Place your first cake layer on your serving plate.

Step 29: Pipe a thin rim of butter cream along the edge of the cake layer. This will help contain the lemon curd. Fill in with half the lemon curd, and top with next layer of cake. Repeating steps to fill that layer

Step 30: Top with remaining layer and frost with remaining buttercream.