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1
Preheat the oven to 350F.
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2
Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper.
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3
Butter parchment, and dust with flour, tapping out excess; set aside.
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4
Into a medium bowl, sift together the flours, baking powder, and salt; set aside.
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5
In a small bowl, combine sour cream with lemon zest and juice; set aside.
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6
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy, about 1 minute.
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7
Add sugar, and continue beating until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl as needed.
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8
Add eggs, one at a time, beating for 1 minute after each addition.
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9
With the mixer on lowest speed, add the flour mixture in four parts, alternating with the sour cream mixture and beginning and ending with the flour mixture; beat until just combined, being careful not to over-mix.
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10
Divide batter between prepared pans, and smooth with an offset spatula.
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11
Bake, rotating pans halfway through, until cakes are golden and pull away from sides of pan, and a cake tester inserted in the centers comes out clean, 30 to 35 minutes.
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12
Transfer pans to a wire rack to cool 20 minutes.
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13
Run a knife or thin metal spatula around edges of the pans.
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14
Invert cakes onto the rack; peel off the parchment.
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15
Reinvert cakes and let them cool completely, top sides up.
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16
Using a serrated knife, trim tops of the cakes to make level.
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17
Slice each layer in half horizontally into two layers.
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18
Place one of the bottom layers on a cake plate, and spread 1/2 cup Lemon Curd over the top.
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19
Repeat with remaining cake layers and curd, leaving final cake layer uncoated.
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20
Spread a thin layer of Lemon Swiss Meringue Buttercream over the entire cake to seal in crumbs; refrigerate until well chilled, about 30 minutes.
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21
Using an offset spatula, spread entire cake with remaining buttercream.
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22
Refrigerate 30 minutes before decorating with Lemon Curd: Using a paper cornet filled with curd, pipe dots of varying sizes on top of the cake.
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23
Starting at the bottom, pipe vertical lines of varying lengths up the side of the cake.
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24
Cake can be kept in the refrigerator, covered with a cake dome, for up to 3 days.
