Lemon Curd Cake My Sunshine Layer Cake Recipe

Instructions:

1. Make the Lemon Curd: Combine sugar, butter, eggs, egg yolks, lemon zest, and lemon juice in a heatproof bowl set over a simmering pot of water (double boiler). Cook, stirring constantly, until thickened and coats the back of a spoon (about 10-15 minutes). Strain through a fine-mesh sieve. Cool completely, then chill.
2. Prepare the Cake Layers: Preheat oven to 180°C (350°F). Grease and line two 8-inch cake pans with parchment paper.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add Eggs Gradually: Beat in the eggs one at a time, mixing well after each addition.
5. Combine Dry Ingredients: In a separate bowl, whisk together the sifted self-raising flour and baking powder.
6. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the lemon zest.
7. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Cool Completely: Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
9. Make the Buttercream Frosting: In a large bowl, beat the softened butter until light and fluffy. Gradually add the sifted icing sugar, mixing on low speed until combined. Add milk and vanilla extract and beat until smooth and creamy.
10. Assemble the Cake: Level the cake layers if needed (optional). Place one cake layer on a serving plate. Spread a generous layer of lemon curd over the top.
11. Frost and Decorate: Top with the second cake layer. Frost the entire cake with the buttercream frosting. Decorate as desired (e.g., lemon zest, piped buttercream, fresh berries).
12. Chill (Optional): Chill the cake for at least 30 minutes before serving to allow the frosting to set.