First, let me say that I love this cake recipe and I will definitely make it again and again and again. I don't usually have cake flour on hand so I used regular flour and took out 2 tbsp per cup used. They looked great!
I decided to use lemon curd as my filling along with the buttercream. The cake turned out very lemony because I didn't do any actual measurements for the juice. That wasn't a bad thing because I love lemons.
I should have just spread enough of the lemon curd to cover each layer and left it at that. But...I hate wasting stuff so I just HAD to pour it all on there:
HELP! I'm drowning!!!
(Yeah...the cake probably shouldn't be floating)
I did make the buttercream (at least I thought I did). While I was pouring the buttercream out I noticed that it was very watery near the bottom. I let the cake sit a while and noticed that it looked grainy - like I sprinkled something on the top (I didn't). So, ladies and gentleman, this is why I have a hate/hate relationship with egg whites (remember the lemon meringue pie?).
As far as the taste is concerned, both my mother and I agree that it is wonderful. The cake is the perfect consistency (even with the extra moistness) and easy to make. Next time I'm going for strawberry shortcake.
P.S. I took a peek at the other entries and I am SOOOOOOOOOOOO jealous! Everyone's cake looks spectacular. Gold stars for everyone! You too, Lis and Ivonne:-)