Ingredients:
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs; separated, at room temp
- 2 tablespoons lemon juice, fresh
- 1 teaspoon vanilla
- 1 1/3 cups buttermilk
- 1/4 teaspoon cream of tartar
- .
- Frosting
- 8 ounces cream cheese, softened
- 3/4 cup unsalted butter, softened
- 2 cups confectioners' sugar, sift before measuring
- 1/4 cup heavy cream
- 1/3 cup lemon curd, purchased
- .
- Filling
- 1 cup lemon curd, purchased
Preparation:
Cake - preheat oven to 350°. Grease 2 straight sided 9"x2" round cake pans; dust generously with flour, tapping out excess. In large bowl, combine flour, baking powder, baking soda, ginger, and salt. Sift into another large bowl. In large bowl, beat butter and sugar at medium speed 2 minutes, until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended. In small bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted in centers comes out clean. Cool in pans on racks 10 minutes Invert onto racks. Cool.Make frosting. In large mixing bowl, beat cream cheese and butter 2 minstes, until fluffy. At low speed, beat in confectioners sugar, cream, and lemon curd until smooth. Cover; chill 20 minutes, until spreadable consistency.
Using serrated knife, level tops of layers if necessary. Place 1 layer on serving plate; spread with lemon curd. Refrigerate 15 minutes to set curd. Top with remaining layer. Frost cake; refrigerate. Bring cake to room temperature for serving. Garnish with fresh berries, if desired.
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