I can hardly believe it, but Dessert For Two turns 1 year old today! I’m going to try to not get all sappy on you here, but I just want you to know that you mean the world to me. Yes, you. Thank you so much for reading and making my recipes. Every email and comment absolutely makes my day. I’m so grateful to be a part of this food blogging community. The fellow bloggers that I have met at food blogging conferences this year have been the sweetest, most genuine people I have ever met in my life. Our community is all about supporting each other and sharing delicious recipes. There is no greater goal in life, if you ask me. I want to celebrate with something special.
Call me crazy, but I think taste buds are genetic. I’m positive I inherited my grandmother’s taste buds. I also inherited her sharp tongue, sass, and enough self-confidence to go around the world a few times, but that’s a story for another day. My grandmother loved lemon desserts, and they are truly my favorite, too. I created this cake to celebrate our love of lemon. That’s no ordinary cake frosting there, y’all. That’s fresh whipped cream. It is the best flavor match for lemon I’ve ever tasted. Give it a try!
Yields 1 6" cake with 2 layers.
- FOR THE CAKE:
- 6 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 lemon, zested and juiced
- Drop of almond extract
- 1 large egg
- 3/4 cup flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup buttermilk
- FOR THE LEMON CURD:
- 2 tablespoons unsalted butter, at room temperature
- 1/4 cup sugar
- 1 large egg + 1 egg yolk
- 1/3 cup freshly squeezed lemon juice
- FOR THE FROSTING:
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- Preheat the oven to 350° and grease a 6” round cake pan.
- In a medium bowl, beat together with an electric mixer the butter, sugar,lemon zest and almond extract. Beat very well, about 1-2 minutes.
- Add the egg and beat until well combined, about 15 seconds.
- In a small bowl, whisk together the flour, salt and baking soda. Add half of this to the batter and beat lightly.
- Stir in half of the buttermilk and continue beating. Add the remaining dry ingredients and beat, then stir in the remaining buttermilk and 1 tablespoon of lemon juice.
- Scrap the batter into the pan, smoothing the top and bake for 37-39 minutes, until a skewer inserted comes out clean.
- Let cool on a wire rack in the pan. Carefully remove the cake from the pan once it has cooled and set aside.
- Meanwhile, make the lemon curd: In a small bowl, beat together with an electric mixer the butter and sugar. Beat this mixture very well, until it is light and fluffy, about 2 minutes.
- Add the whole egg, beat until combined, then add the remaining egg yolk and beat well.
- Next, slowly stream in the lemon juice while beating. The mixture may look curdled, but do not worry. Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan. When the mixture coats the back of a spoon, in about 5-7 minutes, it is done.
- Remove from the heat, pour into a small bowl and press plastic wrap directly on the surface before placing it in the fridge to chill. (Can be made 1-2 days in advance).
- When ready to assemble, slice the cake in half horizontally. Do this on a flat surface and cut slowly to ensure both cake layers are even. Flip the cake layers over so that the bottom is now the top so that you have a flat surface to frost the cake.
- Place one half of the cake on a cake stand or desired serving plate. Top with the lemon curd. Spread it almost to the edge. Top with the remaining cake layer. In a medium bowl, beat the heavy cream and powdered sugar together until whipped and slightly stiff—do not over-beat. Frost the cake with this mixture. Slice and serve.