8-Layer Lemon Cake
with Blackberry Buttercream
Bake the cake layers.
A few tips for the perfect bake -->
Before you bake...
Cut out circles of parchment paper to fit inside the bottom of your cake pans.
1. Coat the inside of the pans with vegetable shortening.
2. Lay the parchment rounds in the bottom of the pans.
3. Grease the top of the parchment paper.
4. Coat the inside of the pans with flour.
Eggs give this cake volume & structure...
Separate the eggs - yolks in one bowl and whites in a separate bowl.
Beat the whites until stiff peaks form.
Fold the egg whites into the batter very gently.
Be careful to not over mix. It's ok to have some streaks.
For tender, fluffy cakes, use room temperature ingredients.
Let's stack those layers!
Brush each layer with Limoncello.
Spread with lemon curd...
Cake, Limoncello, lemon curd, and repeat...
Until all 8 layers are stacked!
Plop a HUGE scoop of Blackberry Buttercream on top of the cake.
Use an icing spatula to work the buttercream onto the sides of the cake.
Keep adding buttercream until the cake is covered in a VERY thick layer.
Then smooth it out.
Decorate with fresh flowers.