Ross Sveback – Elevating the Everyday, Episode 35


Episode 35 of Elevating the Everyday with Ross Sveback:

Ross talks about “Reiteration Lessons” instead of “Life Lessons,” his Mexican Chicken Pasta Salad (recipe linked), and a Lemon Cake with Lemon Curd Buttercream (recipe below).

Lemon Cake with Lemon Curd Buttercream

Lemon profusion is the perfect description of this dessert. A buttery, lemon sponge with fresh lemon curd nestled in between the layers, frosted with a lemon curd buttercream and topped off with a yellow-swirled vanilla-bean whipped cream. This cake has no levening aside from beating the eggs for five minutes to give you lift – somewhat like an angel food cake. I made this in 10? cake pans, yet you could easily try 9? pans if you desire.

10 eggs
1.5 c. sugar
2 tsp. lemon extract, I use Watkins
2 c. cake flour, sifted
8 tbsp. (1 stick) unsalted butter, melted
Lemon curd (recipe below)
Lemon curd buttercream (recipe below)
1 c. heavy whipping cream
1/3 c. powdered sugar
1 tsp. vanilla bean paste
yellow food paste

Preheat oven to 375 degrees and prep two, 10? round baking pans by spraying them with Bak-klene, lining with Parchment and spraying again with Bak-klene.

In the bowl of an electric mixer fitted with the whisk attachment, add eggs and sugar – beat on high for five minutes, mixture will triple in volume. Turn mixer off and pour in lemon extract, then mix again – turn mixer on low and slowly pour in melted butter. Remove bowl from mixer and place cake flour into a mesh strainer held over the batter, gently shaking until half is in. Take whisk attachment and gently mix flour into batter – repeat using second half of cake flour.

Divide batter between two cake pans and place in oven, baking for 25 minutes. Remove from oven and allow to cool completely. Slice each cake in half lengthwise. Pipe a thing line around the edge of each cake layer with lemon curd buttercream, then place 1/3 of remaining (you use 1/2 c. in buttercream) lemon curd in between each layer, repeating with other two layers. Frost outside of cake with lemon curd buttercream, finishing top and sides with a hot spatula ran over icing to create a smooth edge.

In a metal bowl, add heavy cream and vanilla bean paste – whip using a whisk until medium peaks, then add powdered sugar and whip until combined. Place a drop of yellow food paste onto a butter knife, then dab onto various parts of the whipped cream. Take a spatula and gently fold yellow food paste to create a swirl effect. Place on top of cake and gently spread out to create a rustic look. Chill cake fully before cutting and serving – enjoy!

1/2 cup freshly squeezed lemon juice (from about 2-3 lemons)
Zest of 2 lemons
8 egg yolks
1 cup sugar
12 tablespoons unsalted butter, cut into slices

Place lemon juice, zest, egg yolks and sugar in a medium heatproof bowl, whisking to combine – set aside.
Meanwhile, in a nonreactive heatproof bowl, whisk together eggs, egg yolks, and sugar until well combined.

Put water into a 3 qt. saucepan and turn heat to medium. Set bowl over (but not touching) simmering water. Regularly mix ingredients with a whisk until mixture becomes thickened, frothy and light in color.

Add butter slices, two at a time and whisk until melted, repeating until all the butter is in the curd. Remove from heat, pour curd into bowl and cover the top of the curd (literally) with plastic wrap. Refrigerate until set, at least four hours – preferably overnight.

1/2 cup lemon curd
1.5 c. unsalted butter, room temperature
2 tsp. vanilla bean paste
3/4 c. heavy whipping cream
6 c. powdered sugar
1/4 tsp. yellow food paste

Place ingredients into the bowl of an electric mixer fitted with the paddle attachment. Turn on low until ingredients come together, then switch to high and beat for ten minutes. Frost cooled cake – enjoy!


Lavender presents this weekly podcast with Lifestyle Expert, Ross Sveback, called “Elevating the Everyday,” something Ross has been helping people do across the nation for years.  Finding the imperfection charming, Ross takes the listeners through various talking points, food topics, and product discussions each week, rounding out each podcast with a Q&A session with questions submitted by listeners and followers over this website, Facebook, and Twitter.  Some episodes might feature guests or include giveaways for fantastic new products–you just never know what might transpire every Wednesday on “Elevating the Everyday.”

To subscribe to “Elevating the Everyday” via Feedburner with your usual, chosen feed platform, click here.

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To listen via your computer, simply click on the podcast in this post.

Enjoy.  Please be sure to leave your questions or comments below.

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