Lemon Curd Fondant Cake Part I

I'm working off my previous genoise to make a more ambitious 3-layer cake covered with rolled fondant and fondant flowers. I'm going to retain the lemon curd and swiss meringue lemon buttercream (omit zest in buttercream however).

Instead of using a genoise base, I'm going with an easier All-Occasion Downy Yellow Butter Cake, adapted from Rose Levy Berenbaum's "Cake Bible".

Yellow Butter Cake

- 6 large egg yolks
- 1 cup milk
- 2 tsp vanilla

- 3 cups flour
- 1.5 cups sugar
- 1 Tbsp + 1 tsp baking powder
- 3/4 tsp salt

- 12 Tbsp softened unsalted butter

1. Mix 6 large egg yolks, 2 tsp vanilla, and 1/4 cup milk together. Reserve the remaining 3/4 cup milk for later.
2. Add sugar to mixing bowl. Sift flour and baking powder, add to sugar, mix together. Add a dash of salt. Turn mixer to low to mix dry ingredients together.
3. Add soft butter, and mix until incorporated. Then add in remainder of the milk.
   
4. Add yolk mixture in thirds, intermittently carefully scraping the mixing bowl.
5. Bake at 350 degrees F for 25 minutes.

By first adding the softened butter to the flour, the butter coats the flour, and prevents the gluten from being developed when the liquid ingredients are added. This results in a smooth, light, cake.

Turned out great, ended up baking about 40 minutes.

Edges are trimmed, ready for the simple syrup, lemon butter cream, and lemon curd.