The General's Gingerbread Layer Cake With Lemon Curd

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together all Gingerbread Cake ingredients until well combined.
3. Divide batter evenly between prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
4. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
5. To make the Lemon Curd, combine Lemon Juice, Granulated Sugar, and Butter in a saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
6. Whisk in Eggs and Lemon Zest and continue cooking, stirring constantly, until curd thickens enough to coat the back of a spoon (about 7-10 minutes). Strain through a fine-mesh sieve. Remove from heat and let cool completely.
7. To make the Frosting, beat Butter and Powdered Sugar together until light and fluffy.
8. Gradually add Heavy Cream and Vanilla Bean Paste and Salt, beating until smooth.
9. Place one cake layer on a serving plate. Spread with Lemon Curd. Top with second cake layer.
10. Frost the entire cake with Frosting. Decorate as desired.