YES that is a mouthful to say and to eat! OMW this thing is good good gracious!
I had this thought in my head for the past 3 days.
The butter cake turned out so light, fluffy and oh so buttery good! The lemon curd filling I cheated on and bought, however, I purchased a really high quality and I could have eaten it right out of the jar!
I grew up with my aunt making a delicious pineapple cake with seven minute frosting. I had not made it in so many years I could not find my recipe, so I used the one I found on Always with Butter blog. It turned out fabulously.
Here is what I did:
3/4 cup butter, softened
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk
Allow the butter to soften and eggs to rest at room temperature. About 30 minutes.
Grease and flour 2 nine inch round pans.
In a bowl stir together dry ingredients and set aside.
Preheat your oven to 350 degrees and you will bake for 25 minutes or until the center is done and top is golden.
In a mixing bowl, beat butter slowly adding sugar until well combined, about 3 minutes. Add eggs one at a time and beat well, next add vanilla.
Alternate milk and flour mixture, beating well with each add.
Pour into your prepared pans and bake.
Cool on a rack for 10 minutes before removing.
Frosting (Martha Stewart) found on the link above: Always with Butter