Ingredients
- 2 cups all-purpose flour
- 1 cup lemon curd
- 4 tbsp lemon juice
- 2 tbsp baking powder
- Zest of 1 large lemon
- 4 large eggs
- 1 cup unsalted butter
- 1 cup Confectioner’s sugar
- 1 cup Granulated sugar
- Lemon slices
- ¼ tsp salt
- 1 tsp vanilla extract
- Cake frosting pipe
Directions
- Preheat the oven to 350ºF. Butter a cake pan with a non stick cooking spray. Sift or whisk together the flour, baking powder, salt and lemon zest in a bowl.
- In a large bowl, add butter, sugar and beat until light and fluffy and pale in color. Then add vanilla extract, eggs one at a time and mix well after each addition. Then add the flour mixture, alternately with the lemon juice and mix until you have a smooth batter.
- Pour batter into the prepared cake pan, smoothing the top with a spoon. Place cake pan in the oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the lemon cake from the oven and place on the wire rack to cool for about 15 minutes.
- Place confectioner’s sugar in a small bowl, then add lemon juice and stir until you have a thick and smooth glaze. Then gently remove the side of the pan. Pour glaze over the top of the cake, allowing it to drip down the side. Spread lemon curd over the top of cake.
- Decorate lemon cake edges with frosting pipe and top with lemon slices.
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