This is a variation of Alice Waters’ 1-2-3-4 Cake, the best basic cake recipe around (even if it does use a lot of bowls)… This recipe requires some time, so be sure to give yourself plenty. It looks like a lot of work, but it really isn’t – make the curd and the frosting while the cake is baking. Just allow enough time for everything to cool or chill before you start assembling.
Basic Cake:
4 eggs (separated)
4 tsp baking powder
3 cups flour
2 cups sugar
2 sticks butter (room temperature)
1 cup buttermilk
1 tsp vanilla
½ tsp salt
2 tbsp lemon zest
1 tbsp lemon juice
In food processor, combine sugar and lemon zest. The sugar will get sticky as it mixes with the zest. Reserve.
In separate bowl combine flour, salt and baking powder. Use a whisk to “sift” the mixture (a Martha Stewart trick). Set aside.
In a measuring cup combine buttermilk and lemon juice. Set aside.
Beat egg whites until soft peaks form. The best method: beat on low until eggs are frothy about 1 minute. Add pinch of salt and increase speed gradually, until high. Eggs will increase in size and get white and thick. Soft (as opposed to hard) peaks don’t stand up on their own; instead, when you lift the beaters the tips of the egg white foam will curl, like a perfect little soft serve ice cream. When they are at soft peaks, slide them out of the bowl onto a plate and reserve.
In a mixing bowl beat butter until light and fluffy. Add sugar and continue to beat for a few minutes more. Add egg yolks, one at a time. Then vanilla. This is the part when I put the mixer aside and use a wooden spoon: alternate adding flour mixture and buttermilk/lemon juice to the mixing bowl. Begin and end with the flour. Don’t over mix, but mix to combine (it's kind of an arm workout).
Add 1/3 egg whites to batter, mix to combine. Then gently fold in the rest.
Butter 2 round cake pans. Line bottoms with parchment, then butter and flour parchment. Pour batter into cake pans. Heat oven to 375. Bake for about 30 mins, or until tester comes out clean. (this recipe also makes great cupcakes). Let cool before assembling.
Lemon Curd filling:
Zest from 4 lemons + all the juice you can squeeze out of them
1 ½ c sugar
1 stick unsalted butter (room temp)
4 eggs
Pinch of salt
Combine sugar and zest in food processor, as you did for the cake.
In a bowl beat lemon-sugar and butter. Add eggs, one at a time. Add lemon juice and salt. Pour mixture in to medium pot. Heat over medium, stirring constantly until thickened - about ten minutes. Remove from heat and transfer to a glass bowl. When cooled, press plastic wrap to the surface and refrigerate until chilled.
Lavender Whipped Cream frosting:
NB: The whipping cream will not work if it’s not chilled, so allow enough time for it to get really cold (after steeping with lavender) before you make your whipped cream…
1/2 pint whipping cream
3 tbsp powdered sugar (or to taste)
1 tsp vanilla
2 tbsp dried lavender
Combine lavender and whipping cream in a heavy bottomed pot. Bring to a simmer – DO NOT BOIL. Remove from heat and let steep for 15 minutes. Strain through fine mesh sieve. Reserve and chill.
Put mixing beaters and metal bowl in freezer for 10 minutes. Remove and add chilled lavender cream to cold bowl. Add vanilla. Beat on high for a few minutes until mixture starts to thicken. Add powdered sugar 1 tbsp at a time until you reach desired sweetness. Continue to beat on high until cream becomes thick and spreadable. Chill.
Assembly:
When everything is made and cooled you can put the cake together. Flip one cake over so the bottom becomes the top. If necessary cut off the top of the cake with a serrated knife so that it will sit flat on your serving dish.
Sprinkle a little powdered sugar or corn starch on the new "top" of the cake (you are making a lemon curd sandwich with your cake layers). This will prevent the lemon curd from absorbing into the cake. Spread a thick layer of lemon curd on the cake, leaving a thin border around the edges. Sprinkle powdered sugar or corn starch on the bottom of the second cake. Place second cake layer on top of curd (with the real top side up). Do not smash down.
To frost the cake: Spread some frosting on the cake where there is a gap between the layers just to fill up that space. Then spread a thin layer of whipped cream frosting on the sides and top of the cake. This layer doesn’t have to be pretty. Stick the cake in the freezer for 10 minutes. Remove and frost with big spoonfuls of frosting, spreading the frosting so it looks pretty.
Serve, eat and enjoy!
For a little extra prettiness, top with thinly sliced lemon, curled lemon peel or edible flowers!
