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– all-purpose flour – granulated sugar – baking soda – baking powder – salt – lemon zest – large eggs – unsalted butter – buttermilk – vanilla bean paste – lemon curd store – unsalted butter – cream cheese – powdered sugar – salt – pure vanilla extract
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Preheat the oven to 350℉. Grease an 8-inch square baking pan and line it with parchment paper. Set it aside.
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Whisk the flour, sugar, baking soda, baking powder, salt, and lemon zest in a large bowl.
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Whisk the buttermilk, eggs, cooled melted butter, and vanilla bean paste in a medium bowl.
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Make a well in the center of the dry ingredients and pour the wet ingredients inside the well. Whisk the batter until smooth and combined.
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Pour the batter into the prepared cake pan. Bake the cake for 35 to 40 minutes.
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Let the cake cool completely. Spread the 10oz jar of lemon curd over the cooled cake.
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Make the cream cheese frosting. Pipe the frosting over the cake and then spread it out with an offset spatula.
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