Lemon and Sour Cream Loaf Cake with Lemon Glaze


 
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream

I know you’re probably in the middle of Easter baking and food planning, but I just wanted to slide this in here in case you needed a quick wee weekend (or anytime) baking project. I posted a while back on IG about revamping this loaf cake to include a lemon version, which I attempted last week. After about four tweaks, I realised that it wasn’t the right base recipe to be using for a lemon loaf cake - in order to get enough lemon flavour in, I was having to up the liquid to a level that was making the cake super oily and weird. So I bailed on the ricotta idea, and went in the direction of lemon and sour cream, which is one of my fave combos.

Lemon and sour cream isn’t the first combination that comes to mind when you think of lemon, but it makes a lot of sense - the smooth flavour of the sour cream plays with the tartness of the lemon juice and lemon zest. The moisture gives the cake a beautifully tender crumb, which is enhanced by the melted butter and almond meal also in the batter. This is a quick stir together cake, which, once baked, is doused in an easy lemon syrup, which again lends more moisture and helps elevate the punchy flavour of the lemon. I then finished the whole thing with a thick lemony glaze.

I know I say this about almost everything that I make, but this is definitely going to become a firm favourite around here. One of my goals this year was to share some ‘simple’ recipes alongside the multi component ones that I often gravitate toward - recipes that can be made without a stand mixer, or without any fancy ingredients or kitchen equipment (I don’t consider a scale to be fancy, if you don’t have one already you better get on it). This cake is made with just two bowls and a whisk, meaning it is super easy to throw together, regardless of your kitchen situation. Happy loaf caking! x

A few wee tips:

  • I ran out of sour cream during one of the tests, so I subbed some full fat greek yoghurt and it worked great. Creme fraiche would also work - you just want something of a similar consistency and moisture / fat content (so no buttermilk or cream cheese etc).

  • When you line the pan for this, make sure that you have some overhang so that you have something to pull the cake out of the pan with. I like to clip down the parchment paper with some small bulldog clips while I transfer the batter to the loaf pan, but make sure that you take them off before baking - i’ve baked clips into a cake before, and it’s not super cute.

  • If you like, you can finish this with some lemon zest.

  • I like adding the syrup while the cake is still a bit warm, so that it absorbs it nicely, but wait until it is properly cooled before adding the lemon glaze, so that it does not run off the cake. The glaze will look super rough when you first put it on, but it will settle and become smooth in a minute or two.

  • I like my glaze to be quite thick - but by all means feel free to make yours a little thinner if you like. I usually start with 30g of lemon juice, mix it until fully incorporated, then add more just a little squeeze at a time. You need the glaze to be thicker than you think or it goes everywhere.

 

 

Lemon and Sour Cream Loaf Cake with Lemon Glaze

- Makes one loaf cake -

Lemon Sour Cream Cake
225g sugar
Zest of 3 lemons
290g all-purpose flour
90g almond meal (almond flour)
3/4 tsp baking powder
1/4 tsp plus 1/8 tsp baking soda
1/4 tsp salt
175g unsalted butter, melted and cooled
135g freshly squeezed lemon juice
3 eggs
150g full fat sour cream, at room temperature
1 tsp vanilla bean paste

Lemon Syrup
60g lemon juice
50g sugar

Lemon Glaze
200g powdered sugar, sifted
30g lemon juice, plus additional if needed (see notes) 

- PROCESS -

LEMON AND SOUR CREAM CAKE

Preheat the oven to 350°f / 180°c. Grease a one pound loaf pan, and line with a parchment paper sling. (9” x 4 1/2” x 2 3/4” is what I used. Larger will work, but do not go smaller than this or it will spill in the oven - happened to me and it’s not ideal. haha)

Place the sugar into a large bowl, then zest the lemon directly into the bowl. Using your fingers, rub the lemon zest into the sugar until incorporated. Add the flour, almond meal, baking powder, baking soda, and salt, and whisk to combine.

In a medium bowl, combine the melted butter, lemon juice, eggs, sour cream, and vanilla bean paste, and mix to combine. Add the wet ingredients to the dry ingredients and whisk until completely incorporated. Finish with a rubber spatula if needed to ensure that there are no dry ingredients left on the bottom.

Transfer the mixture to the lined loaf pan, smoothing with an offset spatula or back of a spoon. Place onto a sheet pan (optional step but I like doing it just in case).

Bake the loaf cake for 60 to 70 minutes, or until a skewer inserted into the centre comes out clean, checking for doneness after 50 minutes and tenting with foil if needed to stop the top of the loaf from browning excessively. Remove from the oven and allow to stand in the pan for 5-10 minutes, before brushing with the lemon syrup (recipe follows). Leave to stand for a further 5 to 10 minutes, brushing additional syrup on if it seems to be absorbing, then remove from the pan and allow to cool completely on a wire rack.

Using a spoon or offset spatula, spread with the glaze (recipe follows). Allow 10-15 minutes for it to set slightly before serving. Garnish with additional zest if desired. Slice thickly using a sharp bread knife.

Leftovers can be wrapped or stored in an airtight container at room temperature.

 
LEMON SYRUP

Place the lemon juice and syrup in a small saucepan over medium heat. Stir to combine, then heat until the sugar has dissolved. Bring the mixture to a gentle boil, then simmer for 2 minutes to allow it to reduce slightly. Allow to stand for 5-10 minutes to cool slightly.

LEMON GLAZE

In a small bowl, combine the powdered sugar and lemon juice. Stir until well combined, then add more lemon juice a small squeeze at a time until you have a thick glaze (you need it to be thicker than you think so it doesn’t run). Spread onto the cake.

Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream

Lemon meringue pie ice cream pops


 
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.
Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.

Happy happy Popsicle Week! This time last year I had just started my blog and had no clue whatsoever what popsicle week was, or why so many people were posting them all at once. Eventually I worked it out, and spent the week with mild FOMO and low key stalking all the posts. This time around, I was more than ready! This year there are a zillion of us posting popsicles this week! You can check out all of the posts here (there's some amazing ones there already!), or check out the hashtag on Instagram. Big ups to Billy of Wit and Vinegar for doing an amazing job rounding everyone up! 

I've been wanting to make a lemon meringue pie for a while now. However it is currently a million degrees in our apartment, which is the least ideal temperature for working with pastry, so I abandoned that idea, and turned the pie into a popsicle. And it was probably one of the best decisions I could have made. I'm going to go out on a limb here and say that these are some of the best things that I have made. It's a big call, but I'm going for it. Kick-you-in-the-face punchy lemon curd is churned with a vanilla bean ice cream base. The mixture is then transferred to popsicle moulds, where it is layered with a pie-crumb streusel situation. Once the pops are set, they are swirled with swiss meringue and torched to toasty perfection. The result tastes like the love child of pie and ice cream. The creamy vanilla ice cream mellows the curd, the pie crumb adds crunch and a tiny bit of salt, and the meringue is just way too fun because who doesn't like burning things. I sent these to the studio with Rich once I had made them, and one of our staff described them as "if an ice cream truck was serving these, I would run down the street after it". I'll definitely take that. 

On the grand scheme of popsicles, these are fairly involved. You have to make the ice cream base, curd, pie crumb and meringue all separately, but trust me on this when I tell you that it is SO worth it. Surprisingly, the meringue lasts in the freezer for a couple of days, so you can store any leftovers on a baking tray. However if you were only wanting to add meringue to the ones you are serving, the ice cream with the pie crumbs makes a pretty epic popsicle on its own. The recipe I have given does make more ice cream than you will need for the popsicles, but I am including the full recipe anyway, because, for no extra work, you also get a tub of lovely lemon ice cream, and some pie crumbs to sprinkle on top!

Ps: The nominations for the Saveur blog awards have just opened up and I would love if you snuck over there and flicked me a cheeky nomination! I'm still young enough for the "best new voice" category but feel free to go for whatever you think is best ;) x

A few wee notes: 

  • The recipe will make more than enough for 12 popsicles, however I only made 6 because I only have a 6-pack popsicle mould. Either way you will end up with extra ice cream - pop into a freezer safe container to go back to once the popsicles are done! It takes no extra work, and you get extra dessert. What more could you want.
  • Because you aren't cooking the meringue it is important to use a method that 'cooks' the egg whites before you whip them - I went with Swiss. Make sure you take it to at least 70˚c / 160˚f.
  • Make sure you freeze your ice cream maker the night before you plan to make these! 
  • I use this popsicle mould! It was kind of spendy but totally worth it after wasting money on a series of terrible ones.
  • The curd and the ice cream do use up a lot of egg yolks - some of this is used in the meringue, but if you wanted you could make extra meringue and pipe it out or spoon onto a lined baking tray and bake off to make meringues! The ratio of whites to sugar is 1 part whites to 1.5 parts sugar, and the method is the same.
 

 

Lemon meringue Ice cream pops
- Makes 12 pops -

Pie crumb recipe from Milk Bar

Ice cream base
4 large egg yolks
2/3 cup (135g) sugar
1 1/2 cups (360ml) whole milk
1 Tbsp vanilla paste, or the seeds from 1 vanilla bean
1 1/2 cups (360ml) heavy whipping cream

Lemon Curd
2/3 cup (160ml) lemon juice
1 1/2 Tbsp finely grated lemon zest
2/3 cup (135g) sugar
8 egg yolks
6 Tbsp (90g) butter

Pie Crumb
440g (3 cups) flour
36g (4 Tbsp) sugar
6g (1 1/2 tsp) salt
230g (2 sticks) butter, browned
40g (3 Tbsp) water

Swiss meringue
150g egg whites
225g granulated sugar
 

- PROCESS -

ICE CREAM BASE

In a medium bowl, combine the egg yolks and sugar. Whisk well until pale. Set aside. 

In a large pot over medium heat, combine the whole milk and vanilla paste. Warm until bubbles begin to form around the outer edge of the pot. Bring to a light simmer. Remove from the heat.

Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling. 

Pour the milk yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer. 

Strain though a fine mesh strainer. Stir in the cream. Transfer to an airtight container and chill for at least two hours, or overnight.

 

LEMON CURD

Place a heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Combine all of the ingredients, whisking often. Watch the edges of the mixture carefully to ensure that it does not catch and go lumpy. 

Heat until the mixture is thick enough that when you coat the back of a spoon with curd, you can drag a finger through it, and leave a clear track. Transfer to a bowl or container, then transfer to the fridge to cool completely.

 

PIE CRUMB

Preheat the oven to 350f/180c. Line a baking tray with silpat or parchment paper. 

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt until well mixed. Add the butter and water and mix on low until clustered. 

Spread the mixture on the tray, and bake for 25 minutes, until golden brown. Break up into smaller clumps during the baking process. Remove from the oven and allow to cool (it will firm up a lot during cooling). Store in an airtight container until ready to use

 

ASSEMBLY

Add the ice cream base to the bowl of your ice cream maker. Churn according to the manufacturer's instructions. After 5 minutes of churning, add in the cooled lemon curd. 

Once the ice cream is churned, transfer to a piping bag fitted with a round tip, or with the end cut off. Fill your popsicle molds 1/3 of the way, then add a tablespoon of the pie crumb to each mold. Use the back of a spoon to lightly mix the crumb and ice cream. Repeat this process with the next 1/3 of the mold, then top off with ice cream. Place sticks into the pops and place in the freezer to harden, at least 2-3 hours. 

Once you are ready to serve the pops, run each mold under hot water for a few seconds to help release. Transfer the pops to a lined baking tray and place back into the freezer for a further 20-30 minutes while you make the meringue.

To serve, spread meringue on the top 2/3 of the pop using an offset spatula. Torch lightly using a blowtorch. Serve immediately. Torched pops are best eaten straight away, but will last for a few days in the freezer on a lined baking tray.

 

SWISS MERINGUE

Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer. 

Carefully transfer to a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form, approximately 5-6 minutes. 

Lemon Meringue pie ice cream pops - if pie and ice cream had a baby, this would be it. The perfect combination of punchy lemon curd ice cream, pie crumb, and toasty meringue.

Triple Lemon Cake


 

Are you a new years resolution person? I used to be. I would carefully make myself a secret list, and then would head into the new year with great intentions and expectations, only to of course drop the ball about mid February (about the same time the gym starts to empty out after the January 'resolutioners' rush), and end up disappointed in myself. I tend to be way way too hard on myself, and end up working myself up into a big mess. This year I'm just going to try and do more of the things that make me happy. Which involves staying in on a Saturday if I want to (who are we kidding here, thats not an uncommon occurrence), and spending all day crocheting endless piles of wool while binge watching terrible shows when the need strikes. It also involves dinner parties on a Friday (possibly my favourite activity in the world), making more things, worrying less about what people think, and concentrating more on what I want. (Maybe I am still a resolution person?) I have also set myself a little goal of making an attempt to be more on time for things. I hate rushing, and somehow always end up putting myself in a situation where I am scrambling to get somewhere on time. I've started getting up five minutes earlier than I usually do, which means that I arrive at my 7am spin class with enough time to not be rushing in stressed. And damn, it is a good feeling! 

This year also involves going a little easier on myself. I feel like the need to not have huge expectations of myself and the inevitable disappointment is even more important now that I live far away from home. It's a really weird feeling living a country so removed from home, and knowing that for at least the next few years, this is where you are going to be based. I've been here for two and a half years, and I feel like I'm still not used to parts of it. It's even more weird when you outstay lots of your friends - a lot of them come on one year visas, which then expire, and they head home. It's a very strange cycle of people entering your life, having an amazing time with them, and all of a sudden it's time for them to go home, and you are still here, still doing the same thing, just without those people in your life. It means that there are phases when there are a lot of people around and it is amazing, and then also phases when it feels as if theres nobody left here. Of course there are still friends here, it's just different.

Especially in winter. We all seem to just put our heads down and try and get through winter, myself included. And it gets quiet. It's when it's quiet that the homesickness sets in. I am a HUGE homebody. There's nothing I love more than hanging out with my family. We are all incredibly close knit, and I have a huge extended family who I am very very close with. I always find that during the winter when communication from home is filled with people enjoying the beach and the summer, things start to feel a little weird. Nothing seems exciting anymore, I get really really sick of the cold, and I have this underlying feeling of just wanting to be back in New Zealand. It also just happens to be a solid 25 hours of travel to get home, so it is times like that when the distance really becomes obvious. I usually end up trying to ignore it, and slowly just reverting into a little hole filled with all the things that I can find to make it bearable, followed by a minor meltdown, realising that I am homesick, and then making an effort to snap myself out of it. And then, I rinse and repeat. So this year is about recognising all of this early, and taking the steps to try and prevent the inevitable. We head home in two weeks for a good month at home, which is going to help a lot. 

 I am so, so lucky to have some amazing friends here though who really, really feel like family, and of course Rich, who is everything I could ever ask for. I spent the day yesterday with my amazing friend Jill. She has taken me under her wing a little and made me feel a part of the furniture at her place, and I honestly can't be more grateful. I always feel a little silly when I get upset about being far away from home (I'm 25, time to put on my big girl pants), but sometimes it just happens, and you need your Mum. Yesterday was exactly what I needed - we made pie and fluffed around in the kitchen chatting, then Rich came around for dinner with her and her family. When you are so used to a full noise family, you really miss being surrounded by people and food, and it was the most amazing feeling being back in that environment. 

Cake always gives me a sense of family - I often make it to take to events. There are few things that are more comforting than providing food for others to enjoy. It's what I grew up associating with family. 

This cake was a birthday present for a close friend of ours. The cake within is a dense lemon yoghurt cake that is a favourite of mine (it was the second tier of our wedding cake!) and the layers are sandwiched with punchy lemon curd, and fluffy swiss meringue buttercream which has more of the curd beaten into it, giving it a light and delicate lemon flavour. Curd and meringue based buttercream are the ultimate dream team - the curd uses egg yolks, while the buttercream uses up the whites, eliminating leftover whites or yolks that inevitably get thrown out despite your best intentions. 

This recipe makes a large 8 inch cake, which would do you well for 12-14 servings, so perfect for a party. You could easily halve the cake recipe and bake the mixture in 6 inch tins, yielding a smaller cake. I finished this cake with a texture which came from an icing comb on the edge of one of my cake scrapers, but it would look amazing with a smooth finish, or with a rustic coat of buttercream. This cake actually did end up with a rustic coating - I rushed out the door with it before cooling it properly, meaning the buttercream was still a little soft, and the layers slid around a little on themselves while we were in the uber, making for an interesting re-structure once we arrived at our friend's. I managed to put it back together and gave it a quick rustic finish, and it looked like it had never had a fail! 

 

 

Triple lemon cake
- Makes one three layer, 8 inch cake -

Cake recipe adapted from Life, love and sugar, buttercream adapted from Brave Tart

Lemon Cake
4 cups (600g) All - purpose flour
3 cups (400g) sugar
1 1/2 tsp baking powder
2 tsp baking soda
1 tsp Salt
6 eggs
1 1/3 cups (320ml) flavourless oil such as canola
1 1/3 cup (320ml) lemon juice
1 1/2 cups (360ml) greek yoghurt

Lemon Curd
2/3 cup (160ml) lemon juice
1 1/2 Tbsp finely grated lemon zest
2/3 cup (135g) sugar
8 egg yolks
6 Tbsp (90g) butter

Lemon Swiss Meringue buttercream
285g (10oz) egg whites
285g (10oz) sugar
1 tsp (5ml) vanilla extract or vanilla paste
1/2 tsp salt
900g (2 pounds, eight sticks) unsalted butter, at room temperature
1/2 batch of Lemon Curd, recipe above

- PROCESS -

CAKE

Preheat the oven to 350f/180c. Grease and line three 8 inch cake tins. 

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until well combined. 

Add the eggs, lemon juice and oil, and whisk until smooth. Add yoghurt and mix again until smooth and homogenous. 

Divide the mixture between the three cake tins. Bake for 35-40 minutes, or until lightly golden and a skewer inserted in the middle of the cake comes out clean. When you remove from the oven, if the cake has domed, place a clean tea towel over the surface of the cake and press down gently to help smooth the dome. Cool in the tins for 15 minutes, then turn onto a wire rack and cool completely. 

LEMON CURD

Place a heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Combine all of the ingredients, and stir continuously. Watch the edges of the mixture carefully to ensure that it does not catch and go lumpy. 

Heat until the mixture is thick enough that when you coat the back of a spoon with curd, you can drag a finger through it, and leave a clear track. Transfer to a bowl or container to cool. 

Curd can be made up to a week in advance. 

LEMON SWISS MERINGUE BUTTERCREAM

In the bowl of stand mixer, combine egg whites, vanilla and sugar. Whisk briefly until combined. Place the bowl of the mixer over a small saucepan of water, taking care that the water does not touch the bowl. Turn the heat to medium. 

Whisking occasionally to prevent the egg white cooking, bring the egg mixture to 150f/65c. Place the bowl back onto the mixer, fitted with the whisk attachment, and whip on high speed until the mixture has doubled in volume and is completely cool. Feel the outside of the bowl with your hands - there should be no trace of heat left (this is especially important for the next step to ensure that the butter does not melt when you add it). Cooling may take up to 20 minutes. 

Once the bowl is cool, with the motor running, add the butter one chunk at a time, incorporating well between each addition. If the mixture looks curdled/melted, do not worry, just continue whipping, it will come together! Add the lemon curd and beat well to incorporate. 

ASSEMBLY

Using a sharp bread knife, level the cakes so that the tops are flat. On a turntable or cake stand, place the first layer of cake. Spread a thick layer of buttercream over the surface and smooth with an offset spatula. Use the spatula to make the outer edge slightly higher than the middle, to help enclose the curd.. Alternatively, fit a piping bag with a round tip, and pipe a "dam" around the edge of the cake to help keep in the curd. Spread a generous layer of curd (approx. half of what you have remaining) over the surface of the buttercream. Stack the next layer on, and repeat the buttercream and curd steps. Stack the final layer of cake on. Crumb coat the cake (a thin smooth layer of buttercream all over) using an offset spatula and/or icing scraper, and then rest in the fridge for 30 mins to an hour to set. 

Spread a layer of buttercream all over the cake, and finish with your desired texture. (I used a frosting comb). Decorate, if desired, with more lemon zest. 

If you are transporting the cake, give it a decent amount of time in the fridge so that the buttercream can completely set.