Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream (for the lemon curd)
- 1/4 cup granulated sugar (for the lemon curd)
- 3 large egg yolks (for the lemon curd)
- 1/4 cup fresh lemon juice (for the lemon curd)
- 2 tablespoons unsalted butter (for the lemon curd)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Make the cake batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the lemon curd: In a small saucepan, combine the heavy cream, sugar, egg yolks, lemon juice, and a pinch of salt. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the butter until smooth.
- Assemble the cake: Once the cake has cooled, spread a layer of the lemon curd over the top of the cake. Allow the curd to set for about 10-15 minutes.
- Serve: Garnish the cake with additional lemon zest or whipped cream, if desired. Slice and serve chilled or at room temperature.
Enjoy your refreshing and tangy lemon tart cake!