Lemon Sponge Cake:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, fully incorporating after each addition. Stir in lemon zest.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Finally, stir in the lemon juice until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Caramel Cream:
- Make Caramel: In a medium saucepan, heat sugar and water over medium heat, stirring until the sugar has dissolved. Increase the heat and bring to a boil without stirring, until the mixture turns a deep amber color. Remove from heat and carefully whisk in the heavy cream and vanilla (the mixture will bubble up). Let cool.
- Make Cream: Beat the butter until smooth. Gradually add cooled caramel and salt, beating until well combined. Slowly incorporate powdered sugar until the cream is smooth and spreadable.
Assembly:
- Slice Cakes: If the cakes have domed tops, level them with a knife. Slice each cake horizontally to create four layers in total.
- Layer Cake: Place the first cake layer on your serving plate. Spread a layer of lemon curd, then a layer of caramel cream. Repeat with remaining layers, finishing with a layer of caramel cream on top.
- Decorate: Use the remaining caramel cream to cover the sides of the cake. Garnish with lemon zest, and if desired, decorate with edible flowers or lemon slices for a beautiful finish.
Serving and Storage:
Serve the Lemon and Caramel Cream Cake at room temperature to best enjoy its flavors and textures. The cake can be stored in the refrigerator for up to 3 days; just be sure to let it sit out for a bit before serving to soften the cream.
This Lemon and Caramel Cream Cake is a celebration of contrasts, where tangy meets sweet in a symphony of flavors. It’s a showstopper dessert that promises to make any occasion feel extra special. Enjoy the process of creating it and the joy of sharing it with those you love.