I almost forgot about it, but here you go. This cake tastes even better on the second day after spending the night in the fridge. And it IS worth all the effort!
Citrus buttercream frosted layer cake with lime curd
Cake
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter softened
1 1/2 cups sugar
4 large whole eggs, at room temperature for 30 minutes
1 1/2 teaspoons vanilla
1 cup whole milk
Lime Curd
3/4 cup sugar
1/4 cup cornstarch
1 cup water
2 large egg yolks, lightly beaten
2 tablespoons butter
1 tablespoon grated lime zest
5 tablespoons fresh lime juice
Citrus Buttercream
8 tablespoons (1 stick) butter, at room temperature
3 cups sifted powdered sugar
1/4 cup fresh lime juice
1 teaspoon grated lime zest
Directions
1. Place a rack in the middle position in the oven and preheat oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour, knocking out excess flour.
2. Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
3. Blend together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, then add vanilla and continue beating 1 minute more. Stop the machine and scrape down the sides of the bowl with a rubber spatula, beat 3 to 4 minutes more. Reduce speed to low, then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth. Divide the batter between the prepared cake pans, spreading evenly.
4. Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool for 10 minutes in pans on racks, then invert cake layers onto racks, the invert again onto another rack so cakes are right side up. Allow to cool completely, about 30 minutes more.
5. Meanwhile, prepare the lime curd. Combine the sugar and cornstarch in a 2-quart heavy saucepan. Gradually whisk in water. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and boils, about 3 to 4 minutes. Boil, stirring constantly, for 1 minute more. Remove the pan from heat and spoon about 1/2 cup of the hot mixture into a small bowl with the egg yolks and stir quickly until combined. Stirring constantly, turn the egg mixture into the saucepan. Return the pan to medium heat and cook, stirring, until the curd is thickened and lemon colored, 2-3 minutes. Remove the pan from the heat and stir in the butter, lime zest, and lime juice. Allow to cool.
6. Prepare the buttercream frosting. Place the butter in a large mixing bowl and blend with an electric mixer on low speed until fluffy, about 30 seconds. Stop the machine and add the powdered sugar, lime juice, and lime zest. Blend with mixer on low speed until sugar is well incorporated, 1 minute. Increase speed to medium and beat until the frosting lightens and becomes fluffy, 1 minute more.
7. To assemble cake, transfer one layer, right side up, onto a serving platter and spread with lime curd to within 3/4 inch of the edge. Top with the second cake layer, right side up. Frost the sides and top of the cake with the buttercream frosting. Place the cake, uncovered, in the refrigerator until the frosting sets, about 20 minutes. Slice, serve, and enjoy.
{ 7 comments… read them below or add one }
Wow, if I didn’t have that industrial chemical no thinking required cake mix and frosting that my dad sent me I think I’d bake this cake this weekend
For cake flour: do you use Typ 550?
sounds great, might try it next week when I have holidays…
You mean, mean mommy. I just went on a diet. :-/
It’s beautiful! I’ll file it away for the next birthday or holiday. Thanks for sharing.
@martina: I use Gold Puder type 405 für feine Backwaren.
@vailian: I wish I had the energy to make it again today (and the limes)!
@lisa: Actually, it sucks pretty bad. You’re not missing anything
One more question: the frosting calls for 1/4 fresh lime juice. Is that 25% of the juice that comes from one lime? or 1/4th of a cup?
@martina: Oops! That should be 1/4 cup!
Hey, I’d love to see a picture!