Vanilla Lemon Cake

    Ingredients

• 3 cups (325 grams) cake flour


• 2 cups (400 grams) sugar


• 4 1/2 teaspoons (12 grams) baking powder


• 1/2 teaspoon (2 grams) salt


• One vanilla bean


• 1 cup + 2 tablespoons (254 grams) unsalted butter, at room temperature


• 1 1/3 cup (11 fluid ounces) whole milk


• 5 large egg whites


• 1 tablespoon vanilla extract

    Instructions

1. Preheat oven to 350 degrees F. Butter and flour three 8-inch cake pans and line with parchment paper.


2. In the bowl of a stand mixer fitted with a fitted attachment combine the cake flour, sugar, baking powder, and salt. Mix for 30 seconds. Use a paring knife to cut the vanilla bean in half and scrape the seeds from the pod. Add the vanilla seeds, butter, and 1 cup of the milk to the dry ingredients. Mix on low speed for 1 minute until combined, then increase the speed to high and beat until light and fluffy, about 3-4 minutes, scraping the bowl down as needed.


3. In a small bowl, combine the remaining 1/3 cup milk and the egg whites. Add to the mixture in the stand mixer in 3 additions, mixing after each addition until smooth.


4. Divide the batter between the 3 prepared pans and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let sit in the pan 10 minutes, then turn out onto a wire rack to cool completely.


5. Can be baked in advance. Store tightly wrapped in plastic wrap in the fridge for up to 5 days, or in the freezer (double wrapped) for a few months.


6. Place one cake layer on a cake stand or display plate. Fill a pastry bag with a small round tip with 1 cup of the buttercream. Pipe a wall of icing around the edge of the cake layer. Spoon approximately 1 cup of the lemon curd into the center and spread evenly. Repeat with the next cake layer. Place the third cake layer on top and ice the entire cake with the remaining buttercream.


7. Store the cake in the fridge for up to 4 days. Let come to room temperature before serving for best results.