Who said a lemon cake has to be light to the point of being bland? This one has the softness of a Sunday cake, the bright acidity of lemon curd, and that lemon buttercream that comforts from the first bite.
Ingredients :
- Fresh lemons — The juice provides acidity, and the zest gives the most direct lemon aroma, the one that really smells like lemon when you grate the skin. Choose untreated lemons if using the zest, and only grate the yellow part to avoid white bitterness.
- Buttermilk — It makes the crumb more tender thanks to its acidity, which works with the baking powder to create a softer cake. If you don’t have any, mix milk with a little lemon juice and let it sit for ten minutes; the milk will thicken slightly.
- Butter — It gives the cake its round flavor and the rich texture of the buttercream. Use it well softened, not melted, otherwise the batter can become heavy and the cream may lose its fluffiness.
- Lemon curd — It serves as a tangy, glossy filling between layers, with a livelier texture than simple jam. A store-bought curd works fine, but choose a thick one to prevent it from running during assembly.
