Lemon layer cake

It was my friend Becca's birthday last week, and since I missed it, I wanted to bake her a cake to make up for it. She requested lemon with vanilla frosting. I really liked it, she thought it was too rich but I thought it was deeeeeelicious. I might not use a buttercream frosting next time and just use whipped cream instead, because it is rich, but oh well. 

Also, sorry about all the not-the-best pictures, I can't find my camera-to-computer cord and have been using my moms camera. 

Lemon olive oil cake

From epicurious.com, this cake is very light and spongey. I made it in two loaf pans so I could have layers in my cake, and also I didn't have a springform pan. 

5 eggs, separated

3/4 c sugar

1/2 c olive oil

zest and juice from 1 lemon

1 c flour mix

1/2 t xanthan gum

1/2 t salt

Preheat oven to 325. Line two loaf pans with parchment paper, then lightly grease them. Beat the egg whites with the salt until foamy, the sprinkle in 1/4 c sugar and continue to beat to stiff peaks. Scrape the whites to another bowl, then beat the yolks and sugar until light and fluffy, about 3 minutes. Beat in zest, juice, and oil, then stir in flour mix and xanthan gum. Fold 1/4 of the beaten egg whites into the yolk mix to lighten, then gently fold in the rest of the whites. Divide batter between pans, smoothing the tops, and bake 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then remove using the parchment paper to racks to cool completely. 

Lemon Curd

From The Joy of Cooking

3 eggs

1/3 c sugar

zest from 2 lemons

juice from 2 lemons

6 T butter, cut into cubes

Whisk together in a small saucepan eggs, sugar and zest, then add lemon juice and butter. Heat over medium heat until butter is melted, then whisk until thickened. Pour into a bowl and cover with plastic wrap, pressing down on the top of the curd to keep a skin from forming. 

Vanilla Buttercream

2 sticks of room temperature butter

3 1/4 c confectioners sugar

2 t vanilla

2 T cream or milk

Beat the butter until light and smooth, and then beat in the confectioners sugar, a cup at a time. Add in the vanilla and cream, then beat until smooth. 

To assemble cake

 

Slice each cake in half horizontally and spread lemon curd on two layers. Spread buttercream on one layer, then layer cake/curd/cake/buttercream/cake/curd/cake. Frost sides and top of cake, and eat! Store in the fridge.