A delightful lemon cake with layers of tangy lemon curd and fluffy whipped cream frosting.
Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and flouring them.
Greasing and flouring the pans ensures the cakes release easily after baking.
In a mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Sifting the dry ingredients helps to aerate the flour and ensures even mixing.
In another bowl, cream the butter, sugar, and lemon zest together using an electric mixer until light and fluffy.
Creaming incorporates air into the batter, resulting in a lighter cake.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Adding eggs one at a time ensures they are fully incorporated into the batter.
Gradually add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients.
Alternating prevents overmixing and keeps the batter smooth.
Stir in the vanilla extract until just combined.
Overmixing at this stage can make the cake dense.
Divide the batter evenly between the prepared pans and smooth the tops.
Smoothing the tops ensures even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door too often to maintain a consistent temperature.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Cooling on a wire rack prevents the cakes from becoming soggy.
Once cooled, slice each cake horizontally to create four layers.
Use a serrated knife for clean, even cuts.
Spread lemon curd evenly between the layers and stack them on a serving plate.
Spreading the curd evenly ensures consistent flavor in every bite.
Whip the heavy cream and confectioners' sugar together until stiff peaks form.
Chill the bowl and beaters for faster whipping.
Frost the sides and top of the cake with the whipped cream.
Use a spatula to create smooth or textured patterns.
Decorate the cake with sliced almonds around the sides and on top, if desired.
Toasting the almonds enhances their flavor and adds a nice crunch.
Serve the cake chilled or at room temperature and enjoy!
Chilling the cake makes it easier to slice neatly.
