Lemon Curd Snack Cake

Lemon curd: using a double boiler, add lemon juice, lemon zest, eggs, yolk and sugar to top of double boiler and whisk constantly till it thickens. About 10 minutes. Remove from heat and add in butter and continue to stir till combine. Pour into glass jar and cover. Let cool for 15 minutes and refrigerate overnight or till it sets. I suggest making the curd the night before but you can also buy lemon curd which will work!

Cake: beat butter and sugar till smooth. Add in eggs and combine. Add in lemon zest. Pour in buttermilk and vanilla extract. Add 1 cup of flour at a time till fully incorporated. Pour into greased 9x9 baking dish, lined with parchment paper. Bake for 30-35 minutes at 350 degrees F.

Frosting: make frosting as cake cools. Beat together butter and cream cheese till smooth. Add in powder sugar and vanilla extract and beat till smooth. Add in heavy cream and combine.

Assemble: remove cake from pan. Poke holes into cake. Fill holes with lemon curd. Once fully cooled, frost cake and add dollops of lemon curd on top of frosting. Enjoy!