Lemon Snack Cake

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!