Over the weekend I turned the big 3-0. A big milestone, sure, but not as big of a deal as I thought it was going to be. I guess by the time you actually reach 30, it no longer seems so old and scary. I had a lovely birthday, filled with pampering and love from friends and family. And of course, there was cake.
Baking my own birthday cake definitely doesn’t bother me at all, and I actually rather enjoy it. I get to pick out exactly what I want (and I spend weeks making that decision, you only get one birthday cake a year!) and I have a lot of fun putting it all together. I decided this year that I wanted a vanilla cake with a burst of something fun in the middle.
I try to take advantage of any opportunity to make lemon curd as it is one of my most favorite things, and I knew it would be perfect as a filling alongside a vanilla cake. To ice the cake I used my go-to fancy icing, vanilla Italian meringue buttercream, and its lightness contrasted nicely with the bold flavor of the lemon curd.
(Incidentally, I have photo tutorials on how to make lemon curd and how to make Italian meringue buttercream, if you are interested. Both are a lot easier than they seem and more than worth the effort.)
I tried a new recipe for the cake itself, a white cake flavored with vanilla bean. It’s light and tender, and incredibly fragrant. You’ll know exactly when it’s done because all of the sudden the house fills with the incredible aroma of warm vanilla.
All three of these components come together to make a lovely layer cake, one perfect for this birthday girl. One thing I love about this cake is that the lemon curd requires a lot of egg yolks, while the cake and icing call for almost as many egg whites. It’s perfect, like they were made to go together. Another thing I love about this cake? Well, it’s just delicious.
I’m in a bit of a sugar coma from my celebrations over the weekend and I’m still making my way through this cake. I’ve gotten a little help eating it, but I admit I’m not eager to get rid of the leftovers. Even a few days later it’s still moist, and a large slice after dinner makes me happy. You only turn 30 once , right?
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