This cake was a slight adaptation of one that I previously made. My sister requested a lemon and vanilla cake like the one I’ve made previously for her daughter’s birthday. I decided to use the same recipe but adapted it slightly.
From what I recall, the first one I made had thick layers of cake. I wanted to fill the layers in between with some more curd, so I made a lemon layer and a lime layer. You can’t really tell, but they are two different flavors. I also took into consideration my family’s tastes since they don’t like sweets. I decided to make a Swiss meringue buttercream to use up the extra egg whites from the extra layer of curd. It was a perfect complement to the cake!
Although the curds tasted different when I was making them, they sort of meshed together in the end and tasted the same. None-the-less, the cake was a nice an refreshing spring cake.
|3 1/4 cups sifted cake flour||5 egg yolks||5 egg whites|
|1 1/2 TBSP baking powder||1/2 cup sugar||1 cup plus 2 TBSP granulated sugar|
|1/4 tsp. salt||1/4 cup fresh lemon juice||pinch of salt|
|1 TBSP vanilla extract or 1 vanilla bean||Grated zest of 2 lemons||1 pound butter (4 sticks)|
|1 cup plus 2 TBSP milk||6 TBSP (3/4 stick) unsalted butter||1 1/2 tsp. vanilla extract|
|1 3/4 sticks unsalted butter, room temp|
|1 3/4 cups sugar||lime curd:|
|5 large egg whites at room temp||repeat above, replacing lemon w/lime (about 3 limes)|