Lemon Cake with Lemon Curd Whipped Cream Frosting (Single Layer)
Ingredients
Cake
- 1 ½ cups all purpose flour spooned and leveled
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp lemon extract
- ½ cup buttermilk room temperature
- 2 tbsp lemon zest about 1 medium sized lemon
Lemon Curd Whipped Cream Frosting
- 1 cup heavy whipping cream
- 3 tbsp lemon curd
Instructions
Cake
- Preheat oven to 350 degrees and line an 8x8 or 9x9 inch cake pan with parchment paper. In a medium sized bowl, mix together the flour, baking powder and salt. Set aside. In a separate bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about two minutes. On medium speed, add the eggs one at a time, mixing well in between each addition. Add the vanilla extract, lemon extract and lemon zest and mix on low speed until combined. Add half of the dry ingredients while mixing on low speed until just incorporated. Add in the buttermilk and mix on low speed until just incorporated. Add the other half of the dry ingredients and fold until fully combined. Bake for 24-26 minutes or until a toothpick comes out clean.
Lemon Curd Whipped Cream Frosting
- In a bowl, combine the heavy cream and lemon curd and whip on medium-high speed until stiff peaks form. Once the cake is completely cool, frost and enjoy!
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