Lemon cake

 

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 cups sifted all-purpose flour, plus more for pans
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 4 large eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons pure vanilla extract
• Grated zest of 2 lemons
• 3 cups Lemon Curd
• Sweetened Whipped Cream
• 12 ounces assorted fresh berries
• Confectioners' sugar, for dusting

Directions

1. Step 1

   Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.

2. Step 2

   In a large bowl, sift together flour, baking powder, baking soda, and salt.

3. Step 3

   In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.

4. Step 4

   On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.

5. Step 5

   Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.

6. Step 6

   Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.

7. Step 7

   Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.