Lemon Cake with Lemon Curd

• Vegetarian

• Produce

  • 3 Lemons

• Refrigerated

  • 5 Egg, large

• Condiments

  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 1/4 cups Granulated sugar
  • 1 tsp Lemon extract
  • 1 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 1 cup Whole milk

Found on iambaker.net

Description

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter, room temperature
• 1 1/4 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/2 cup fresh lemon juice
• 1 cup whole milk, room temperature
• 3 lemons
• 1/4 cup butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature

Directions

• Preheat oven to 350 degrees F. Prepare two 8-inch round pans. (Spray with baking spray, grease with butter and flour, or use GOOP)
• Sift together the flour, baking powder, and salt in a medium bowl and set aside.
• In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes.
• With the mixer now on low, beat in the eggs one at a time, then add in the vanilla, lemon extract, and lemon juice.
• (With mixer still on low) Add in the flour mixture alternately with the milk, mixing just until incorporated. (about 30 seconds)
• Pour batter into prepared pans.
• Bake in the preheated oven for 24-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes then invert onto wire racks to cool completely.
• Grate zest from lemons to equal 1 tablespoon.
• Cut lemons in half; squeeze juice into a measuring cup to equal 1/2 cup.
• In the bowl of stand mixer (or using a hand-held mixer) beat butter and sugar at medium speed until blended. (about 2 minutes)
• Add eggs, 1 at a time, beating until just blended after each addition.
• Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition.
• Remove bowl from mixer and stir in zest by hand. Mixture will look curdled.
• Transfer mixture to a heavy 4-qt. saucepan.
• Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Remove from heat and allow saucepan to cool for about five minutes.
• Set plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.
• Store in an airtight container in refrigerator up to 2 weeks.