It's amazing what one year can make in baby's life: They start walking. They start talking. They start dancing and they become incredibly selfish tiny humans. Let's take Sadie's birthday party, for example: At Sadie's first birthday, she offered all of her cake to her doting adult guests. This year? Sadie and her other toddler friends (including an adorable curly haired girl named, Rozlyn), inhaled the cake before letting any adult get a bite.
At least they have their priorities straight?
(And thanks to rocket moon photography, we have photographic evidence of it all!)
Lemon Cake with Lemon Curd Cherry Frosting
adapted from Hummingbird High
Vanilla Cake
4 large eggs
2 large egg yolks
1 tbsp pure vanilla extract
1 1/4 cups buttermilk, divided into 1/4 cup +1 cup
3 cups cake flour
2 cups sugar
4 1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, room temperature
Lemon Curd
1/2 cup granulated sugar
1/4 cup freshly squeezed lemon juice
zest from 1 lemon
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into 1" cubes
Buttercream Frosting
4 cups powdered sugar, sifted
10 tbsp unsalted butter, room temperature
a pinch of salt
2 tbsp whole milk
2 tbsp 100% pure cherry juice
Make the lemon curd: Whisk together the egg yolks and sugar in a glass bowl. Whisk in the lemon juice, and lemon zest. Place the bowl over a pan of simmering water (a double boiler) and stir with a wooden spoon (or whisk) for 7-10 minutes or until the mixture is thick and no longer falls in a quick stream back into the bowl.
Remove from the heat and strain through a sieve, if needed. Add the butter and stir until combined. Chill until room temperature. This will keep for a few days in the refrigerator
Make the cake: Preheat oven to 350°F. Prepare three 8-inch round cake pans by spraying generously with cooking spray and lining the bottoms of each with parchment paper circles. Spray the parchment paper circles with cooking spray as well.
In small bowl, whisk together eggs, egg yolks, vanilla extract and 1/4 cup buttermilk. Set aside.
In the bowl of a mixer fitted with a paddle attachment, combine flour, sugar, baking powder, and salt. Beat on low speed for 1 minute or until well combined. With the mixer on its lowest setting, add butter and the remaining 1 cup buttermilk. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
After 2 minutes, reduce the mixer to low. Add the egg mixture in 3 additions, adding the next addition only when the previous has been fully incorporated. Once all the egg mixture has been added, scrape down the sides of the bowl and beat on low speed for only 1 more minute (do not over mix).
Divide the batter evenly between the three prepared cake pans and bake for 30 to 35 minutes, or until a skewer inserted into the center of each cake comes out clean and the top of each cake bounces back when gently poked.
Make the buttercream: In the bowl of a mixer, combine powdered sugar, butter, and a pinch of salt. Beat on medium-low speed until the mixture comes together and the butter is fully incorporated throughout the sugar.
Reduce the mixer to low. Combine milk and juice in a separate, small bowl and add to the butter mixture a little bit at a time. Once all the liquid has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
Assemble the cake: Fill each layer of the cake with a 1/4" thick layer of lemon curd and cover with a nice coat of fluffy cherry buttercream.
