With lemon curd and candied citrus between the layers, this cake is so flavorful, it doesn’t require frosting.
1 cup unsalted butter, softened
3 cups sugar
3 large eggs
4 cups cake flour
2 teaspoons baking powder
1 cup milk
¼ cup fresh lemon juice
¼ cup fresh orange juice
½ teaspoon ground ginger
¾ cup confectioners’ sugar
1 (10-ounce) jar lemon curd
1 recipe Candied Citrus
(see Download for recipe)
• Preheat oven to 350°.
• Grease 2 (9-inch) pans. Line bottom of pans with parchment paper. Set aside.
• In a large bowl, beat butter at medium speed with an electric mixer until fluffy. Add sugar, 1 cup at time, beating well after each addition. Add eggs, one at a time, beating well after each addition. Set aside.
• In a large bowl, sift together flour and baking powder. Add to butter mixture, alternating with milk. Beat until well incorporated.
• Add lemon juice, orange juice, and ginger, beating well. Divide batter between prepared pans.
• Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in pan for 10 minutes. Remove to wire racks to cool completely.
• Dust cake layers with confectioners’ sugar.
• Place 1 layer on cake plate. Spread with lemon curd. Top with Candied Citrus. Top with remaining cake layer. Refrigerate until ready to serve.
• Garnish with kumquats and Candied Citrus, if desired.