Ingredients

Makes 1 (2 layer) cake

Preheat oven to 350 degrees F. Line 2 (6-inch) cake pans with parchment paper. Set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In another large bowl, sift together flour, baking powder, salt and baking soda.

In a small bowl, combine buttermilk and lemon juice.

With electric mixer on low speed, add a small amount of flour mixture to the butter mixture. Next, add a small amount of buttermilk mixture to the butter mixture. Alternate adding small amounts of flour mixture and buttermilk mixture to butter mixture, ending with the flour mixture.

Pour batter into prepared pans. Bake until golden and a wooden toothpick inserted in center comes out clean, about 45 to 50 minutes.

Cool in pans on a wire rack for 20 minutes. Remove cake from pans and cool completely on wire rack.

Place one cake on serving dish. Spread lemon curd on top of cake.

Place second cake on top of lemon curd on first cake. Cover top and sides of entire cake with white frosting.

Sprinkle powdered cocoa and lemon zest on sides of cake.

Place PEEPS® Chocolate Dipped Marshmallow Chicks on top of the cake, arranging them with the heads facing outward.

Use star or flower shaped tip to decorate the edges of the cake as desired with white icing.