Wednesday, July 14, 2010

Simple White Cake as a Belated Wedding Treat

My friends Sari and Holly just returned from their honeymoon in Italy after a beautiful wedding on Cape Cod.  I wanted to do something special for them, so I duplicated the flavors of their wedding cake, which was a white cake with lemon curd filling, frosted in buttercream.  My gift to them is a much smaller version of the cake from their wedding, and they loved it.  They broke open the box and had a slice immediately, and really raved about the cake, the lemon curd, and the frosting. Sari said it was even better than the cake at their wedding, and Holly said it was dense, delicious, and had a nice crumb (Holly's a great cook and baker, and for no real reason they gave me one of my favorite cookbooks, Baked).

I really enjoy Holly and Sari.  They are about the same age as my kids, and they are a beautiful couple.  Here's to many years of happiness for them, and may they always love cake!

Simple White Cake
(loosely adapted from

Prepare pans:  Butter and line bottom of 8" round pans with parchment or waxed paper.   Butter parchment paper.  Lightly dust with flour.

1 cup white sugar
1/2 cup butter
3 eggs, separated
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
3/4 cup buttermilk (or 3/4 cup milk with 2 teaspoons vinegar - let sit for a couple of minutes)

In large bowl of electric mixer, beat egg whites until stiff but not dry.  Set aside.

In another large bowl of electric mixer, beat sugar and butter for five minutes, scraping bowl occasionally.  Add egg  yolks, one at a time, and vanilla. 

Mix together flour and baking powder.  Add alternately with buttermilk and mix until completely incorporated.  Gently fold in egg whites, about a third at a time, until completely mixed in.  The goal is to lighten the batter, so don't overdo it.

Divide batter into 2 8" round pans and bake at 350 degrees F until done, about 30 minutes or until center springs back.  Do not over bake. Let cool in pans for 20 minutes.  Remove from pan and continue cooling on wire racks.  If you're not frosting the cake the same day, wrap cooled layers in plastic wrap.

Buttercream Frosting

1/2 cup butter, softened
1 lb. confectioners sugar
2 teaspoons vanilla extract
1/4 cup milk, plus more if necessary

Beat butter with vanilla until smooth.  Add 1/2 of the confectioners sugar and half of the milk.  Beat well, and add the rest.  Beat until smooth and creamy, adding a few more drops of milk at a time if necessary. 

This makes a great cup cake as well.


  1. Where's the lemon curd recipe?!? I didn't realize H & S were back. We'll need to offer our congratulations!

  2. Yes, they've been back for over a week. Happily settling back in.

    My lemon curd was purchased in the jam and jelly section of the grocery store! It is easy to make, apparently, and I will try that soon. So glad your fresh currant scones came out well, Matt!