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Lemon Buttercream | ||
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Dividing a round
white butter cake into three layers, and spreading each layer with rich
homemade lemon curd creates this cake. The cake is then finished
with a silky smooth lemon buttercream and sided with toasted candied almonds.
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Serves: 8-10 | ||
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Serves: 6-8 | ||
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Serves: 15-20 | ||
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Serves: 24-30 | ||
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Serves: 40-50 | ||
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Serves: 80-100 | ||
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This
cake, as with all butter cakes, should be served at room temperature.
If the cake has been refrigerated it should be removed from the refrigerator at least one hour before serving. This allows the butter, which is present in the body of the cake, to soften and moisten the "crumb" of the cake.
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After serving the remaining cake should be refrigerated with cut sides of the cake covered with wax paper to assure freshness. | ||