Vanilla Layer Cake With Lemon Curd

Ingredients

Lemon Curd

• 1/4 cup lemon juice
• Zest of three lemons
• 3 egg yolks
• 1/2 teaspoon of cornstarch
• 1/2 cup sugar
• 1/4 cup unsalted butter, cut into pieces

Vanilla Cake

• 2 eggs + 1 egg white, room temperature
• 1 cup whole milk, room temperature
• 2 1/4 teaspoons pure vanilla extract
• 3 cups cake flour, sifted
• 1 3/4 cups sugar
• 1 tablespoon + 1 teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, room temperature

Italian Buttercream

• 2 cups unsalted butter, room temperature
• 5 egg whites
• 1 cup sugar, divided
• 1 1/2 teaspoons vanilla
• Water
• Candy thermometer
• Yellow food coloring

Directions

Lemon Curd

1. In small saucepan, combine lemon zest, lemon juice, egg yolks, sugar, corn starch and butter.
2. Cook on low heat until everything is combined.
3. Once everything is combined, increase the heat to medium. Stirring every 30 seconds, cook the mixture 12-15 minutes, or until it thickens.
4. Pour the curd into a heat proof bowl. Place a piece of plastic wrap over the lemon mixture. Press it down so it directly touches the curd.
5. Set aside and allow the curd to come to room temperature.
6. Once the curd is set, divide it into three portions. Two portions go in between the layers.

Vanilla Cake

1. Preheat oven to 350 degrees. Prepare three 6" cake pans with pam and parchment.
2. In a medium bowl combine eggs, egg white and the vanilla. Set aside.
3. In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
4. d butter and milk. Mix on a low speed until just combined.
5. Increase to medium speed and mix for 1-2 minutes.
6. Scrape down the sides of the bowl and add egg mixture in 2 separate batches. Beat on medium speed until it is just combined.
7. Divide batter into three cake pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let cakes cool for 10-15 minutes and then remove from cake pans. Place cakes on wire racks until completely cool.

Italian Buttercream

1. In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
2. While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
3. Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
4. Once the sugar reaches 248 degrees immediately take it off the stove. While the mixer is still running on high speed, add the sugar syrup to the egg white mixture. Mix on a high speed for 30 minutes.
5. After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
6. Add vanilla and mix until just combined.
7. Add yellow food coloring until you get desired color.

*10 Servings