- 2 1/3 cups all-purpose flour*
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 4 large eggs
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup milk
- 2 teaspoons vanilla extract
- Zest of 2 lemons, no white bitter pith
- 5 tablespoons unsalted butter
- 6 tablespoons oil, any type
Lemon Lime Curd
- 3/4 cup equal amount lemon and lime juice- fresh, not bottled
- 1 1/3 cups Imperial Sugar Extra Fine Granulated Sugar
- 5 large eggs
- 2 1/4 sticks unsalted butter (18 tablespoons), very soft but NOT melted
- 1 1/2 cups whipping cream
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Butter and flour two 9-inch cake pans and fit a round sheet of parchment on bottom to make removal from pans flawless.
- Sift together flour, baking powder, and baking soda and set aside.
- Using a stand or handheld mixer, whip eggs until well blended. Add sugar and keep whipping until mixture is mousse-like, thick and pale and well-doubled in volume. This will take at least 5 minutes.
- Meanwhile bring milk to a boil. Remove from heat and add vanilla, lemon zest, butter, and oil.
- Gently fold dry sifted ingredients in egg mixture, retaining as much air as possible.
- Stir or whisk milk mixture to ensure it is blended. Gradually add it to above while blending well. Scrape when necessary.
- Scrape batter equally into pans and spread surface evenly.
- Place in oven and bake until center of cakes bounce back when lightly pressed with a finger and until you see cake retracting from sides in a few areas - about 25-28 minutes.
- Remove from oven and after 10 minutes turn cakes upside down onto plastic food film, a kitchen towel, or parchment paper. Do not remove parchment paper from cakes yet.
- To prepare lemon curd, use a non-reactive saucepan and bring lemon and lime juice and about half of sugar to a boil.
- In a separate bowl whisk eggs for 2 minutes until well combined and then quickly whisk in remaining sugar. Pour about half of boiled juice mixture into beaten eggs and whisk rapidly.
- Pour egg mixture into saucepan and whisk vigorously to a boil. Keep whisking constantly until thick bubbles form. Remove from heat and set aside. Do not add soft butter yet.
- Once mixture feels barely lukewarm (130°F) add half of soft butter using a rubber spatula. Stir until dissolved. Add remaining butter and mix until butter is dissolved. If butter was a touch too cold, it will not properly dissolve. If so, place bowl for about 5 seconds in a microwave oven and then stir for several minutes. Only if absolutely needed return it to microwave oven. Do not overheat mixture as butter would melt and actually clarify and lose its ability to thicken curd properly.
- Set bowl into another bowl filled with ice cubes and do not stir it any longer. Let it sit undisturbed until it is completely cold.
- Once cake layers are cool, slice each horizontally in half using a serrated knife. Place a cake layer on a serving platter and remove parchment paper.
- Spread a generous one-fourth of curd onto cake layer. Ensure curd is at least 1/2 inch from edges.
- Top with another cake layer and repeat process using a generous 1/4 of curd. Repeat once again.
- Top with remaining cake layer.
- For stability reasons and ease of frosting, it is a good idea to place the cake in freezer or refrigerator for about 1 hour before proceeding with frosting.
- When ready to frost, use a cold bowl to combine cream, sugar, and vanilla. Whip to firm peaks.
- Spread onto sides and surface of layered cake. If desired, decorate top by piping stars on surface of cake using a star tip.
- Pipe dollops of remaining curd on surface and decorate with lime or lemon slices. Sprinkle with lemon or lime zest.
Imperial Sugar Insight
NOTE: Select flour with 3 grams/protein on nutrition facts label.