Mother’s Day is tomorrow and I wish all of the mothers a very happy day spent with those you love. I am so blessed to have my mother still with us. Last year on Mother’s Day, I wrote about the fun times that my children and I had growing up with her. For these memories I will be forever grateful.
Mother’s Day is a time to recognize and celebrate the hard work and affection that goes into being a mom. What better way to honor the special woman in your life than with something homemade that’s as elegant and lovely as she is?
That was the idea when we developed the first ever Queen Cake for Louisiana Cookin’ magazine. Each year in our May/June issue, Louisiana Cookin’ will showcase an updated version, each more resplendent than the last.
- 1 cup butter, softened
- 1½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup whole buttermilk
- 1 (8-ounce) container sour cream
- Lemon Cream Filling (recipe follows)
- Garnish: lemon slices, fresh mint
- Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans.
- Bake until a wooden pick inserted in center comes out clean, 23 to 27 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Using a serrated knife, cut layers in half horizontally. Spread Lemon Cream Filling between layers and on top of cake. Garnish with lemon slices and mint, if desired. Cover and refrigerate for up to 3 days.
- 4 cups heavy whipping cream
- 1 cup confectioners’ sugar
- 2 (10-ounce) jars lemon curd
- In a large bowl, beat cream with a mixer at medium speed until soft peaks form. Gradually add confectioners’ sugar, beating until combined.
- Spoon lemon curd into a medium bowl. Add 1 cup whipped cream, whisking until smooth. Add lemon curd mixture to remaining whipped cream, gently whisking until combined. Use immediately, or cover and refrigerate for up to 3 days.