INGREDIENTS
For the Cake
2 1/4 cups
cake flour (I used Swan’s Down brand)
1 tbsp
baking powder
1/2 tsp
kosher salt
1 1/4 cups
buttermilk, room temperature
4
large egg whites, room temperature
1 1/2 cups
sugar
lemon zest from two lemons (finely grated)
1 stick
unsalted butter, at room temperature
1 tsp
pure vanilla extract
1/2 tsp
pure lemon extract
For Lemon Curd
1 cup
white sugar
3
eggs
1 cup
fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup
unsalted butter, melted
Lemon Blueberry Buttercream
4 sticks
unsalted butter, softened
2 lb
confectioners’ sugar, sifted
fine grain sea salt
2 tsp
vanilla extract
zest of one lemon (finely grated)
1/2 cup
fresh blueberries, pureed with 1 tablespoon fresh lemon juice
1 tbsp
very cold milk (add until you reach desired consistency)