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Lemon Curd-Topped Lemon Cake

Katerina, Diethood
  • 360 minutes
  • Serves 10

INGREDIENTS

Water

3

large eggs

1/3 cup

freshly squeezed lemon juice ((about 2 to 3 lemons))

1 tbsp

lemon zest

3/4

- cups sugar

4 tbsp

butter (, room temperature, cut up in few pieces)

1 1/2 cups

cake flour

1 1/2 tsp

baking powder

1/2 tsp

salt

3/4 cup

milk

3 tbsp

butter

1 tsp

pure vanilla extract

2 tbsp

freshs lemon juice

3

large eggs

1 1/4 cups

sugar

2 tbsp

lemon zest

1 cup

whipping cream

1/2 tsp

pure vanilla extract

2 tbsp

sugar

Blueberries for Garnish (, optional)