1/2 pound unsalted butter, room temperature
1 cup sugar
4 eggs, at room temperature
zest of 4 lemons
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup lemon juice
1 teaspoon pure vanilla extract
3/4 cup buttermilk, room temperature
4 tablespoons lemon curd
6 1/4 in lemon slices
For the glaze:
1 1/2 cup confectioner sugar
3 tablespoons lemon juice
1 tablespoon of water
Preheat the oven to 350 degrees F. Oil two 8” loaf pans.
Cream the butter and sugar with a mixer until airy and light. Then add 1 egg at a time, lemon juice, buttermilk, and vanilla.
In another bowl, mix together flour, baking powder, and salt.
Add the flour mixture into the wet mixture.
Fold in lemon zest.
Divide the batter evenly between the pans and bake for approximately 50 minutes. Take out and let cool. If you have a hot oven check on the cake earlier with a skewer and if it comes out clean, take it out and let cool.
Spread 2 tablespoons of lemon curd to top each cooled cake.
Drizzle glaze over tops of cakes.
Add 3 1/4 inch lemon slices on each cake for decoration
In a bowl, add the confectioner sugar and slowly stir in the lemon juice and water.
Lemon Curd Recipe
4 egg yolks
2/3 cup sugar
zest of 2 lemons
1/2 cup fresh lemon juice
1/8 teaspoon salt
8 Tablespoons unsalted butter, room temperature
You will want to use a non metal double boiler but I usually just use a heatproof bowl over a larger pot.
Fill the pot approximately 1/2 way full of water. When water begins to boil, reduce to low heat to keep the water simmering.
Put egg yolks, sugar, lemon zest, lemon juice, and salt into your top bowl of the double boiler. Don’t use metal whisks or spoons. Use a silicone whisk or mixing tool till blended together. Continue whisking to make sure the egg yolks don’t curdle and until the mixture is thick.
Turn the heat off. Cut up and whisk in the butter.
Pour mixture into a jar or bowl and cover with plastic wrap so it touches the top of the curd. After it cools, remove plastic wrap and cover jar.
Refrigerate or freeze.