Ingredients
Cake Layers
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Baking spray with flour
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5 large eggs, separated, at room temperature
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1 cup granulated sugar
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.3333 cup whole milk
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1 tablespoon grated lemon zest plus 2 tablespoons fresh lemon juice
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6 tablespoons unsalted butter (3 ounces), melted and cooled
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1 cup all-purpose flour
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1 ¾ teaspoons baking powder
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1 teaspoon kosher salt
Remaining Ingredients
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½ cup Meyer Lemon Curd
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Blueberry-Coriander Jam, fresh blueberries, sliced kumquats, Meyer lemon wedges, mint leaves, and edible flowers, for garnish
Directions
Make the cake layers
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Preheat oven to 350°F. Spray 2 (8-inch) nonstick round cake pans with baking spray; set aside.
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Beat egg whites in bowl of a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a medium bowl, and set aside.
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Wipe mixer bowl clean. Beat egg yolks and sugar on medium-high speed until doubled in volume and glossy, 5 to 8 minutes. Reduce speed to medium; gradually add milk. Add lemon zest and juice, beating until combined, stopping to scrape down sides of bowl as needed. Gradually add cooled melted butter, beating until smooth, about 1 minute.
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Sift flour, baking powder, and salt in a medium bowl; add to egg yolk mixture in 2 additions, folding until just combined after each addition. Gently fold in beaten egg whites in 3 additions, folding until just combined after each addition. Divide batter evenly among prepared pans.
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Bake in preheated oven until cakes are light golden brown and spring back when touched, about 20 minutes. Let cool in pans 10 minutes. Invert cakes onto a wire rack, and let cool completely, about 1 hour.
Assemble the cake
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Place 1 cake layer on a cake plate. Using an offset spatula, spread 1 1/2 cups blueberry-coriander buttercream frosting from the center of the cake outward, forming a 1/2-inch-thick frosting layer with a 1-inch-wide, 3/4-inch-tall border around the perimeter to encase the curd. Spoon Meyer lemon curd in center of frosted layer; spread to edges of frosting border. Top with remaining cake layer. Spread a thin layer of frosting over top and sides of cake. Refrigerate 15 minutes. Spread remaining frosting in a thick layer over top and sides of cake. Garnish with blueberry-coriander jam, blueberries, kumquats, lemon, mint, and edible flowers.
Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Make Ahead
Cake layers can be cooled, wrapped in plastic wrap, and refrigerated up to 1 day. Cake can be frosted and refrigerated in an airtight container 1 day ahead; let come to room temperature before garnishing.