Description
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Zest of 1 lemon
For the Lemon Curd:
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup granulated sugar
3 large egg yolks
4 tablespoons unsalted butter, cubed
Directions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract
and lemon zest.
Gradually add the dry to the wet , alternating with milk. Mix until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
For the lemon curd, in a saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook, stirring continuously, until the
mixture thickens, about 5-7 minutes.
Remove from heat and stir in the butter until smooth. Let the lemon curd cool completely.
Once the cake has cooled, spread the lemon curd evenly over the top. Serve and enjoy!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 280 kcal per slice
Servings: 8 slices
