As one might remember, my last attempt at making a triple-layer lemon cake with lemon curd and Swiss lemon buttercream was not very successful. Actually, pretty much everything went wrong when I did those recipes. However, I had vowed to redo the recipe to prove to myself that I could do it. Fortunately, there was a recipe in the book for the same cake but for a smaller version (the other one was made to me a wedding cake!). As such, I did this smaller cake which has the same components and the same ingredients. I was very pleased with how this one turned out.
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Valerie 