Delicious Lemon Curd Cake
Ingredients
- For the Lemon Curd:
- 3/4 cup lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 6 tbsp unsalted butter
- For the Cake:
- 8 tbsp unsalted butter, softened
- 1 1/2 cup sugar
- 3 eggs, room temp
- Zest of 4 lemons
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Frosting of choice
Instructions
- For the Lemon Curd: In a double boiler, combine lemon juice, lemon zest, granulated sugar, eggs, and egg yolk. Whisk constantly until thickened, about 10 minutes. Remove from heat, stir in butter until combined. Pour into a glass jar, cover, and refrigerate overnight or until set.
- For the Cake: Preheat oven to 350°F. Grease and line a 9x9-inch baking dish with parchment paper.
- In a mixing bowl, beat softened butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon zest.
- Pour in buttermilk and vanilla extract. Gradually add flour, baking powder, baking soda, and salt, mixing until fully incorporated.
- Transfer batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Assembly: Remove cake from the pan and poke holes into the cake. Fill the holes with lemon curd. Frost the cake with your favorite frosting and add dollops of lemon curd on top.
- Slice, serve, and enjoy your Lemon Curd Snack Cake!
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