This cake is over-the-top. Dense, rich, lemony-delicious and gorgeous, it’s totally worth the effort and calories!
2 sticks plus 2 tablespoons butter, softened
2 tablespoons grated lemon rind
2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 10-ounce jar lemon curd
12 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 heaping teaspoon lemon zest
3 teaspoons lemon juice
Lemon peel curls for garnish
Preheat oven to 325.
Using a stand or hand-held mixer, cream the butter and sugar until fluffy, then add the lemon rind. Add eggs separately, beating and scraping down the sides after each.
In a separate bowl sift flour, baking powder and salt together. Alternately, add in sifted ingredients and sour cream, with mixer on a lower setting. Blend until batter is smooth. Pour batter evenly into two cake pans lined with parchment paper and sprayed well with non-stick spray. Bake for 35-40 minutes, until lightly browned on top. Use a toothpick to check for doneness. Allow cakes to partially cool in pans, then remove to a wire rack.
In a large bowl, beat together the butter and cream cheese until smooth and fluffy. Then with the mixer on medium, add the vanilla, lemon juice, lemon zest and the powdered sugar, one cup at a time, until smooth and creamy or desired consistency.
Place one cake on your serving dish, and add a generous dollop of frosting as filling. Spread frosting, allowing a little to spill over the edges. Pour lemon curd on top of frosting, also nudging toward the edges. (We first poured the curd in a small bowl, stirring to make it more easily spreadable.) Top with the second cake and add remaining frosting to the top, again spreading to spill over edges in places, but leaving the side of cake naked. Garnish with lemon peel curls.
Tip: For the cleanest slice, refrigerate the frosted cake for 30 to 40 minutes to set. But allow the cake come as close to room temperature again before serving for the fullest flavor.
Freezes beautifully for up to two months. If freezing, fully icing the cake is recommended and allow to thaw overnight in the refrigerator.” -DM Editor