Lemon Curd Cake

1 cup unsalted butter, room temp, plus more for pans

1 cups all purpose flour, plus more for pans

2 cups cake flour

1 T baking powder

1/2 tsp salt

1 cup plus 1 T sour cream or creme fraiche

Finely grated zest of 2 lemons, about 2 T

2 T lemon juice, about 1/2 lemon

2 cups sugar

4 large eggs

Lemon curd (see Frozen Lemon Mousse for a lemon curd recipe, you may want to double)

Cream cheese frosting with lemon zest and lemon extract added to taste

 

Preheat oven to 350 degrees. Butter two 9×2 inch round cake plans, line the bottom with parchment paper, butter and flour. Sift together the flours, baking powder, and salt in a medium bowl. In a small bowl combine sour cream with lemon zest and juice.

Beat butter on med-high speed until light and fluffy, about 1 minute. Add sugar and continue beating until light and fluffy, 4-5 minutes, scraping down bowl as needed. Add eggs one at a time and beat for 1 minute after each addition.

With the mixer on lowest speed, add the flour mixture in four parts, alternating with the sour cream mixture and beginning and ending with the flour mixture. Do not overmix.

Divide the batter between the pans and bake, rotating pans halfway through, until the cakes are golden and pull away from the sides of pans, 30-35 minutes. Transfer to a wire rack and cool 20 minutes. Remove cakes and cool completely.

Slice each cake in half horizontally and spread Lemon Curd between the layers, making 3 layers of Lemon Curd. Frost with the lemon cream cheese frosting, decorating with the any extra curd if you’d like.

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