Lemon Cake
| Yield: | 16 Servings |
| Categories: | Cakes |
| -Sue Woodward | ||
| CAKE | ||
| 3 | c | Cake flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 3/4 | c | Unsalted butter; softened |
| 2 | c | Sugar |
| 4 | lg | Eggs; separated, at room temp |
| 2 | tb | Lemon juice; fresh |
| 1 | ts | Vanilla |
| 1 1/3 | c | Buttermilk |
| 1/4 | ts | Cream of tartar |
| FROSTING | ||
| 1 | pk | 8-oz. cream cheese; softened |
| 3/4 | c | Unsalted butter; softened |
| 2 | c | Confectioners sugar; sift before measure |
| 1/4 | c | Heavy cream |
| 1/3 | c | Lemon curd; bottled |
| FILLING | ||
| 1 | c | Lemon curd; bottled |
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