Three-Layer Lemon Cake

Ingredients

For the sponge cake:

Butter 250 g

Sugar 250 g

Eggs 4

Flour 350 g

Baking powder 1 tsp

Lemons 2

For the lemon curd:

Sugar 75 g

Lemon 1

Eggs 2

Butter 50 g

For the apricot glaze:

Apricot jam 6 tbsp

Water 6 tbsp

For the buttercream:

Butter 150 g

Icing sugar 450 g

Yellow food coloring

Sprinkles

For the sponge cake: Beat the butter and sugar until fluffy. While beating, add the eggs one at a time, adding a measured amount of flour with each egg. Mix the remaining flour with the baking powder, lemon juice, and lemon zest. Divide the dough into three portions and bake each for 20-25 minutes until golden brown. Cool, invert onto a wire rack, and let cool. Trim the tops and sides with a knife if necessary.

Lemon Curd: Combine the sugar and lemon zest in a medium heatproof bowl. Separately, whisk the eggs with the lemon juice and whisk in the lemon sugar. Add the butter cubes and place in a hot water bath. Cook the curd, stirring thoroughly, until the butter melts, the mixture becomes smooth, and begins to thicken. The curd should leave a trail on the back of a spoon. Remove from heat and let cool.

Place the bottom layer of cake on a serving platter and set it upside down on an inverted plate—this will make it easier to work with. Frost the bottom layer of cake with lemon curd, top with a second layer, frost, and repeat with the third layer.

Glaze: In a small saucepan, melt 6 tablespoons of apricot jam with 3 tablespoons of water. Strain through a sieve into a pitcher or bowl. Using a pastry brush, coat the cake all over with the apricot curd. Cook, stirring, until the butter is melted and the mixture becomes smooth and begins to thicken, leaving a trail on the back of a spoon. Remove from heat and let cool.

Buttercream: Cream the butter until fluffy and soft. Add the sifted powdered sugar and beat or cream for at least 10 minutes, until smooth, soft, and airy. Using a skewer or toothpick, add a few drops of food coloring to the cream and blend.

 Cover the top and sides of the cake with buttercream and let it set. Use your fingers or tongs to arrange any decorative sprinkles or figurines you like on top (for example, mounding them to resemble mimosa flowers). After assembly, let the cake sit for at least an hour to allow the buttercream to set and the cake to soak in.

Enjoy!