Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3/4 cup unsalted butter room temperature
- 1/2 teaspoon vanilla extract
- 3 large eggs room temperature
- 12 ounces Lemon Curd divided
- Confectioners' sugar for dusting optional
Instructions
- Preheat oven to 350°F. In a bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together the sugar, butter, and vanilla until well combined.
- Add the eggs one at a time, beating well after each addition, then mix in half of the lemon curd.
- Fold in the flour mixture until just blended.
- Pour batter into a greased 8-inch round cake pan. Drop teaspoons of remaining lemon curd randomly over the top.
- Place cake pan on a baking sheet to prevent any spilling during baking (the cake will rise and then shrink).
- Bake for 38-42 minutes or until the cake is golden but still barely jiggly in the center where the curd is.
- Let the cake cool in the pan, then dust with confectioners' sugar if desired.
