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

cup granulated sugar

tsp baking soda

tsp vanilla extract

tbsp unsalted butter
tbsp lemon zest

cup buttermilk

egg yolk

cup flour

cup sugar

tsp salt

cup lemon juice
lemon

cup frosting

organic eggs
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
