Vanilla Cake topped with lemon curd & Chamomile

Not all vanilla cake is created equal - to be delicious it needs to be dense and moist with just the right amount of sweetness.

Luckily we found just that vanilla cake in Molly Yeh’s cookbook “Home is Where The Eggs Are”. Molly tops her cake with a buttercream frosting but we love to top it with lemon curd and chamomile flowers for a result that is unbeatably summery!

So let’s get baking - preheat that oven to 350 degrees.

To make the Molly Yeh vanilla cake you need to create 3 mixtures:

• Mixture #1: 1.75 cups of all purpose flour, 1.5 tsp baking powder .75 tsp salt

• Mixture #2: 3/4 cup heavy cream, 6 tbs sour cream, 2 tsp vanilla, .5 tsp almond extract

• Mixture #3: 1/5 cup butter, 1/4 cup coconut oil, 1 cup sugar, 2 eggs

Put Mixture #3 into the bowl of your stand mixer (or a big bowl in which you can mix everything by hand) — once mixture #3 has been creamed, add slowly add mixtures 1 and 2 until combined.

Put your batter into 2 6-inch round pans, or 1 9x9 pan

While the cake is baking, pull out your lemon curd (homemade or store-bought) and your chamomile flowers.

Once the cake has fully cooled pour your lemon curd over the cake (over both layers if you used the 2 6-inch pans) and then sprinkle on your chamomile flowers and enjoy!