Maybe it's the fact that we are celebrating a lot of Birthdays in the summer or maybe it's the sugar-meringue frosting, but this cake spells Birthday Cake to me. This is my version of a combination of several recipes.
Lemon Curd Filling: (prepare ahead)
1 cup sugar
1 Tbsp finely grated lemon peel
1 ½ Tbsp cornstarch
¼ cups water
6 egg yolks
¾ cup lemon juice
¼ cup butter
- In a small pot, mix sugar, lemon peel, cornstarch, water and egg yolks well.
- Stir in lemon juice and bring to boil, stirring, but just before it boils, pour through fine sieve into a glass bowl.
- Return egg mixture to pot and boil gently for several minutes, stirring.
- Remove from heat and stir in butter, one Tbsp at a time.
- Cover surface with cling wrap and refrigerate until firm.
¾ cup butter
1 cup sugar
2 Tbsp finely grated lemon peel
2 cups flour
2 Tbsp poppy seeds
1 1/2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cups buttermilk
¼ cup lemon juice
- Preheat oven to 350 F. Grease and flour two 8 inch round baking pans.
- In a large mixing bowl, beat butter, sugar and lemon peel with hand held mixer until light and fluffy.
- Beat in eggs, one at a time, beating each in well and scraping the sides of bowl with spatula.
- Mix dry ingredients in a separate bowl.
- Combine lemon juice and buttermilk in one cup.
- Alternately, add dry and wet ingredients to egg mixture, stirring well with wooden spoon.
- Divide cake batter evenly in pans. Bake 30-35 minutes, until cake tests done.
- Cool 10 minutes in pans, then remove from pans and cool on wire rack.
- Cut each cake in half horizontally, so you have four rounds.
- Place one cake round on a cake plate. Spread with about 2/3 cup lemon curd. Repeat two times and top with last cake round.
Boiled Sugar-Meringue Frosting and Coconut Sprinkles
Toast approx ½ cup long thread coconut and 1/4 cup slivered blanched almonds in 350 F oven until golden, for about 10 minutes. Stir and set aside to cool.
1 egg white
1 cup sugar
1/3 cup water
1 Tbsp icing sugar
1 Tbsp lemon juice
- In a small glass bowl, beat egg white until almost stiff. Set aside.
- In a small stainless steel aluminum pot, bring water and sugar to a boil over slightly less than medium heat and continue to boil for about 4 minutes, stirring often and checking to make sure sugar does not harden on sides of pot. After 4 or 5 minutes it should drip off the spoon like thin syrup.
- Remove from heat and immediately add to beaten egg white while beating with electric hand mixer.
- Continue to beat for several minutes, add 1 Tbsp icing sugar and 1 Tbsp lemon juice and continue to beat until it’s thick and peaks form.
- Frost cake promptly, smoothing half of the frosting over the top first and then the rest in sections along the side.
- Generously sprinkle cake with coconut/almond mixture.
- Cover with cake top and refrigerate until ready to serve.