Lemon Cloud Cake with Lemon Filling and Buttercream

Instructions

1. 1

   Preheat your oven to 350°F. Coat two 8-inch round cake pans with baking spray and line the bottoms with rounds of parchment paper. Coat again with spray and set aside.

2. 2

   In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and lemon zest together on medium speed for 5 minutes.

3. 3

   Add in the eggs, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.

4. 4

   Turn the mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Mix until just combined. Don’t over-mix.

5. 5

   Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

6. 6

   In the clean bowl of your stand mixer fitted with the paddle attachment, combine the powdered sugar, butter, and lemon juice mixing until combined. It will be thick. Slowly drizzle in the milk, until the desired consistency is reached. Turn the mixer up to medium-high and beat until fluffy, 1 – 2 minutes.

7. 7

   Using a long serrated knife, slice each cake layer in half horizontally so you have 4 layers. Spread half of the lemon curd on two of the layers. Top each with the remaining cake, creating two ‘sandwiches’.

8. 8

   Place one cake ‘sandwich’ on a cake plate. Top with a generous amount of frosting and spread it out to the edges using an off-set spatula. Top with the remaining cake ‘sandwich’ and frost the top and sides of the cake with the remaining frosting. There will be plenty of frosting (possibly extra) but there is enough to be generous and to even pipe swirls or roses.

9. 9

   Refrigerate the cake to set up and remove it about 20 minutes before serving.