Lemon Cake with Whipped Cream Frosting Recipe - Reily Products

Ingredients

• Cake
• 3 1/4 cup + 2 tablespoons Swans Down® Cake Flour, sift before measuring
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Zest of 1 lemon (use microplane zester or finely chop larger zest)
• 1/3 cup fresh lemon juice (2 to 3 lemons)
• Lemon Syrup
• Zest of 2 lemons (remove as much of the white pith as possible)
• 1 cup water, divided
• 1/2 cup sugar
• Whipped Cream Frosting
• 2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1 (3.4-ounce) package French vanilla pudding mix
• Filling
• 2 cups lemon curd (or mixed-berry jam)