Lemon Layer Cake For Two

Directions

1. 1
   Spray the inside of a 4 1/2-inch springform pan. Place it on a baking sheet for easier handling; set aside.
2. 2
   Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
3. 3
   Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture, and whisk just until blended and smooth.
4. 4
   Place the rack in the center of the oven, and preheat the oven to 350 degrees F.
5. 5
   Spoon the batter into the prepared pan. Bake the cake until a toothpick comes out clean, about 25-30 minutes.
6. 6
   Remove the baking sheet from the oven, and place the springform pan on a wire rack to cool for 15 minutes. After 15 minutes, take the cake out of the pan, and place it upright on the rack, letting it cool completely.
7. 7
   To make frosting: Place the cream and confectioners' sugar in a small mixing bowl and beat on high speed until firm peaks form (about 2 minutes).
8. 8
   Add half of the lemon curd and beat to mix.
9. 9
   To frost: Cut the cake in half horizontally. Place the bottom half cut-side up. Spread the remaining lemon curd on the cake bottom, and a small amount of frosting on top of that.
10. 10
    Place the other half of the cake, cut side down, on top of that. Frost the tops and sides of the cake.
11. 11
    Keep refrigerated for up to 6 hours, and let the cake return to room temperature before serving.