Lemon Snack Cake
Serves 1230 mins prep35 mins cook
This lemon curd snack cake is a delightful spring treat that features a moist cake filled with homemade lemon curd. It's quick to prepare and perfect for any occasion, especially during Easter. The cake is baked at 350°F and can be topped with frosting and additional lemon curd for an extra burst of flavor.
0 servings
What you need
Instructions
1: For the lemon curd, using a double boiler, whisk together lemon juice, lemon zest, eggs, yolk, and sugar until it thickens, about 10 minutes. 2: Remove from heat and stir in the butter until combined. Pour into a glass jar, cover, and let cool for 15 minutes before refrigerating overnight. 3: For the cake, beat butter and sugar until smooth, then add eggs and combine. Mix in the lemon zest. 4: Pour in buttermilk and vanilla extract, then add flour gradually until fully incorporated. 5: Pour the batter into a greased 9x9 baking dish lined with parchment paper. 6: Bake at 350°F for 30-35 minutes. 7: Once baked, poke holes into the cake and fill them with the lemon curd. 8: After the cake is fully cooled, frost it and add dollops of lemon curd on top. Enjoy!View original recipe