I wanted something sunny that didn’t need a beach or a plane ticket, so I made this layered lemon curd cake. The cake is light but sturdy enough to stack, with just enough lemon zest to make it interesting. Each layer holds a generous swipe of homemade lemon curd—tangy, smooth, and easy to whip up while the layers cool. The buttercream is a basic vanilla, not too sweet, just creamy enough to balance the sharp citrus. I added a few edible flowers on top because I had them, but honestly, the…
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