AuthorbasilanddillDifficultyIntermediatePreheat your oven to 325 degrees and line, grease, and flour, two 9 inch cake tins.
In a large mixing bowl, whip together sugar, oil, and room temp butter, and vanilla until completely combined. Next mix in eggs one at a time and whip the mixture until it’s fluffy and light yellow in color. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Alternate mixing in the room temp buttermilk and dry ingredients into the wet ingredients until just combined.
Separate the batter into the two prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean. When the cake is ready, let it cool for at least an hour in the freezer before frosting.
In a small saucepan, whisk together, lemon juice, sugar, egg yolks, and eggs until the sugar has dissolved. Then add small cubes of butter and stir until its melted and combined. Turn the heat up a bit and continue stirring/whisking until the curd easily covers the back of a spoon. (Keep in mind that as the curd cools it will thicken up a little bit.)
Cream together room temp butter, cream cheese, and vanilla until combined and almost fluffy. Slowly add in powdered sugar and whip until the frosting is light and fluffy.
Put a small circle of frosting on the bottom of the cake plate and put down the first layer. Put a ring of frosting around the edge and fill in the inside with a lot of lemon curd ;). Put on the second layer of cake on top and frost the outside of the cake whatever way you would like. Enjoy with hot tea! <3
Ingredients
Directions
Preheat your oven to 325 degrees and line, grease, and flour, two 9 inch cake tins.
In a large mixing bowl, whip together sugar, oil, and room temp butter, and vanilla until completely combined. Next mix in eggs one at a time and whip the mixture until it’s fluffy and light yellow in color. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Alternate mixing in the room temp buttermilk and dry ingredients into the wet ingredients until just combined.
Separate the batter into the two prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean. When the cake is ready, let it cool for at least an hour in the freezer before frosting.
In a small saucepan, whisk together, lemon juice, sugar, egg yolks, and eggs until the sugar has dissolved. Then add small cubes of butter and stir until its melted and combined. Turn the heat up a bit and continue stirring/whisking until the curd easily covers the back of a spoon. (Keep in mind that as the curd cools it will thicken up a little bit.)
Cream together room temp butter, cream cheese, and vanilla until combined and almost fluffy. Slowly add in powdered sugar and whip until the frosting is light and fluffy.
Put a small circle of frosting on the bottom of the cake plate and put down the first layer. Put a ring of frosting around the edge and fill in the inside with a lot of lemon curd ;). Put on the second layer of cake on top and frost the outside of the cake whatever way you would like. Enjoy with hot tea! <3