- Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 14oz of batter per pan.
- Testing for doneness: Although tempting to wait until the toothpick comes out clean, doing so will likely lead to over-baking your cake. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
- Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
- The trick to bubble-free frosting: Although this frosting whips up relatively smooth, you can beat out any air bubbles that might have worked their way in by beating the frosting on low for about 5 minutes.
- Crumb coating: Crumb coating a cake means spreading a thin amount of frosting over the sides and top of an otherwise unfrosted cake in order to lock in the crumbs so they don’t get into the outer layers of the frosting. I recommend doing that for this cake.
- The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
- Storage: This cake will keep in the refrigerator, uncut, for 2-3 days.
- Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
Lemon curd recipe adapted from Miette’s
Cream cheese frosting adapted from Sugar Geek Show