Ingredients
Method
- Start by making the lemon curd. Fill a small saucepan with about 2 inches of water. Heat over low heat, bringing it to a simmer.
- In a medium heat-safe bowl, combine the egg yolks, sugar, and lemon juice. Place the bowl over the saucepan, whisking constantly to avoid cooking the eggs. Continue whisking for 10-15 minutes until the mixture thickens and reaches 170-180°F.
- Once thickened, remove the bowl from the heat. Stir in the butter until fully melted. Cover with plastic wrap and refrigerate until set.
- Preheat the oven to 325°F. Grease and flour three 8-inch cake pans.
- In a large bowl, whisk together the dry ingredients: cake flour, milk powder, baking powder, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer, combine lemon zest and sugar. Rub the zest into the sugar for 2-3 minutes to release its oils and aroma.
- Add the butter and vegetable oil to the sugar mixture. Using the paddle attachment, mix on medium speed for 4 minutes until light and fluffy.
- In a small bowl, whisk together eggs, egg whites, lemon emulsion, butter vanilla emulsion, and almond extract. Slowly add the egg mixture to the stand mixer, about ⅓ at a time, ensuring each addition is fully incorporated before adding more.
- Add half of the dry ingredients to the wet ingredients and mix until just combined. Then add buttermilk, lemon juice, and sour cream, mixing until fully incorporated.
- Add the remaining dry ingredients and mix until a thick batter forms.
- Divide the batter evenly between the three prepared pans and bake for 40-45 minutes. Test with a skewer—when it comes out with a few moist crumbs, the cakes are done.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are baking, prepare the lemon simple syrup. Combine water and sugar in a small saucepan. Heat over medium heat for 5-7 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and stir in the lemon juice.
- To make the frosting, beat butter and powdered sugar together in a stand mixer on low speed for 1-2 minutes. Once combined, increase the speed to medium-high and mix for 3 minutes. Add lemon juice and lemon emulsion, mixing for an additional 20 seconds.
- Add the cold cream cheese to the frosting and mix for 2-4 minutes until smooth and fully combined.
- To assemble the cake, slice each cake in half horizontally. Brush the cut sides of each cake layer with lemon simple syrup. Spread a layer of lemon curd on the bottom layer.
- Place the second cake layer on top and brush with more syrup. Spread a thin layer of frosting. Repeat with the remaining layers.
- Once assembled, wrap the cake with a cake collar (optional) and refrigerate for 1 hour. After the first chill, apply a thin layer of frosting, then refrigerate for another 30 minutes before applying the final layer of frosting.
- Store the cake in an airtight container in the refrigerator for up to 5 days. Before serving, allow it to sit at room temperature for about 1 hour for best texture.
Nutrition
Notes
This cake is perfect for celebrations with its sweet and tangy flavor. Let it set for an hour in the fridge before serving for the best texture!