Description
This is wonderful cake–perfect with the lemon cream and berries!
Ingredients
For the cake:
*bring everything to room temperature first
3/4 cup unsalted butter (1 1/2 sticks)
2 cups sugar
4 extra large eggs
3/4 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 tsp pure vanilla extract
2 cups all purpose flour
1/4 cup corn starch
1/2 tsp kosher salt
1 tsp baking soda
Lemon Curd Cream
1 cup of whipping cream, chilled
3 tablespoons sugar or powdered sugar
1/2 tsp vanilla extract
1-2 tablespoons of Lemon Curd *make your own or pick some up at the store, I like the Trader Joes one
Instructions
For the Cake:
Preheat oven to 350. Butter and flour two 8 in cake pans.
Cream butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Pour batter evenly into pans, smooth the tops with a spatula, and bake in the center of the oven for 40-50 minutes, then remove to wire racks and let cool to room temperature.
Lemon Cream:
I made the lemon curd the night before so it was nice and chilled in the fridge. Then I whipped the cream, with the sugar and vanilla using my hand mixer until it was firm. I then folded in carefully 1-2 big spoonfuls of the lemon curd.
To Assemble:
Top one cake with the lemon cream and then with washed and dry fresh berries. I used strawberries and blackberries. Raspberries and blueberries would be great too!