Ingredients
Thin slices of lemon, for garnish.
3 cups powdered sugar
1/4 cup unsalted butter, softened
8 ounces cream cheese
1/2 cup lemon curd
Juice of one lemon
Zest of one lemon
2/3 cup buttermilk
2 large eggs
1/2 cup unsalted butter, softened
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 cup cake flour
Step by step
Preheat the oven to 350° F.
Mist two 6″ diameter cake pans with non-stick spray, and line the bottoms with circles cut from parchment paper.
Place the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in the bowl of the KitchenAid® Artisan® Mini Stand Mixer and mix to combine.
Add the softened butter, mixing on medium-low speed (using the flat beater) for about two minutes or until the mixture resembles damp sand.
Stir in the eggs on medium speed, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
Add the buttermilk, lemon zest, and lemon juice. Mix on medium-high speed for a minute to a minute and a half.
Divide the batter equally between the two prepared pans and bake for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
Cool completely then place one layer upside-down on a serving plate.
Top with lemon curd, spreading the filling out evenly over the surface and leaving a 1/2″ margin around the perimeter. Top with the remaining cake layer.
Place the cream cheese and butter in the bowl of the Mini Stand Mixer and beat on medium speed with the flat beater until smooth.
Stir in the powdered sugar on medium-low speed, one cup at a time. When all the sugar has been added, turn the Mini Stand Mixer up to medium-high and beat until fluffy and spreadable.
Frost the cake with the cream cheese frosting and garnish with lemon slices.