Lemon Curd Cake
Servings 16 slices
Ingredients
**For the Lemon Curd:**
- ½ cup fresh lemon juice
- 4 large egg yolks
- ¾ cup granulated white sugar
- Pinch of salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter
**For the Lemon Cake:**
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter
- 1 ½ cups granulated white sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 3 tablespoons lemon zest
**For the Lemon Cream Cheese Frosting:**
- ¾ cup unsalted butter
- 6 ounces cream cheese
- 2 ¼ cups powdered sugar
- ½ tablespoon lemon zest
Instructions
**For the Lemon Curd:**
- Combine lemon juice, egg yolks, sugar, salt, and lemon zest in a saucepan.
- Heat over medium-low heat until thickened, then remove from heat and stir in butter until melted.
- Chill in the fridge until set.
**For the Lemon Cake:**
- Preheat the oven and prepare a baking pan.
- Whisk together dry ingredients, then cream butter and sugar until fluffy. Add eggs and vanilla, then mix in dry ingredients and buttermilk. Fold in lemon zest.
- Bake until a toothpick comes out clean, then cool completely.
**For the Lemon Cream Cheese Frosting:**
- Beat butter until fluffy, then add cream cheese and beat until smooth. Mix in powdered sugar and lemon zest until creamy.
**Assembling the Cake:**
- Poke holes in the cooled cake and pipe lemon curd into them.
- Frost the cake with lemon cream cheese frosting and swirl in more lemon curd.
- Serve and enjoy every citrusy bite of this delightful lemon curd cake!
