Lemon Cream Cake

This is what I salivate over every spring when I know Easter is on the way. 

 I make this most Easter Sunday's for dessert.  It's beautiful and light, perfect for spring!

Make a white cake/pound cake mix baked in 2-- 9 inch rounds.  Cool and remove from pans.  

(I know this is cheesy, but the cake recipe the original recipe came with never worked out as well.  One of the cake mix brands has a better white cake than others.  I'll have to pay attention next time I make it.  My Easter cake mix was stronger than the one for the dinner party, shuks)

Prepare Lemon Cream frosting as follows:

Ingredients for Lemon Curd

1/2 cup fresh lemon juice (no substitutions allowed)

2 tsp finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

6 Tbsp butter (calls for unsalted, but I usually use salted)

Preparation of Lemon Curd

Whisk together juice, zest, sugar, and eggs in a  2 quart heavy saucepan.

Stir in butter and cook over moderately low heat, whisking frequently, until curd it thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer to a  bowl and chill, surface covered in plastic wrap until chilled, at least 1 hour.

Preparation of Lemon Cream Frosting

Make Lemon Cream Frosting by beating 1 pint whipping cream w/ 2 Tbsp sugar until it just hold stiff peaks.

Fold one third whipped cream into lemon curd to lighten, then fold in remaining whipped cream.

To assemble cake

Place one cake layer on cake plate rounded side up, spread 1/4 of the lemon cream.  Top with second cake layer, rounded side up.  Spread top & sides w/ remaining frosting.