This cake is not just any ordinary dessert; it's a celebration of vibrant lemon flavor that will awaken your taste buds and bring a ray of sunshine to any gathering. Perfect for tea time or as a refreshing summer dessert, this cake features a moist, fluffy texture paired with homemade lemon curd that adds a tangy sweetness, making it a true crowd-pleaser.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon lemon zest (from 1 large lemon)
½ cup buttermilk
1 cup homemade lemon curd
Instructions
Preheat your oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans with non-stick spray or butter. Lining the bottoms with parchment paper will ensure that your cakes come out easily without sticking.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well-combined.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined.
Pour the batter: Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Assemble the cake: Once cooled, place one cake layer on a serving plate and spread a generous layer of lemon curd on top. Place the second layer on top and spread more lemon curd over the top and sides.
