Lemon Cake

1. Preheat the oven to 350ºF degrees and prepare two 8-inch round cake pans with non-stick baking spray and parchment paper.

2. In the bowl of a stand mixer give the cake mix and salt a quick whisk to break up any clumps.

3. Add in all the wet ingredients and mix until combined. Be careful not to overmix.

4. Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

5. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Lemon Curd

1. In a medium pot combine the egg yolks, whole egg, sugar, and lemon.

2. Cook mixture on medium-low heat constantly stirring with a whisk until it comes to a boil and begins to thicken. Remove from the heat.

3. Add in the salt and butter and mix until fully melted and incorporated.

4. Strain curd into a dish to remove any cooked egg bits and immediately cover with plastic wrap directly on the surface of the curd. Let cool completely before filling the cake.

Lemon Buttercream

1. In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy, approximately 10 minutes.

2. Add the icing sugar, salt, and lemon extract and mix on low until combined.

3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

4. Add a drop of yellow gel food coloring if so desired and mix until combined.

Cake Assembly

1. Place one leveled layer of lemon cake on a cake board or plate. Top with approximately 2 cups of buttercream.

2. Pipe a border of buttercream around the edge and fill with approximately ½ cup lemon curd. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

3. Cover the cake with another layer of buttercream and smooth sides.

4. Decorate as you please. I left the top edge raw and unfinished for a rustic aesthetic and used fresh lemon slices and garden-picked flowers to decorate the top. Enjoy.