Lemon Cake

bakedbyanintrovert.com

Silima

subheading: Lemon curd:

1 tsp unflavored gelating powder

⅔ cup (160 ml) fresh lemon juice, from about 2 lemons

4 large eggs

2 large egg yolks

1 cup (200 g) granulated sugar

1 tablespoon lemon zest, from about 1 lemon

¼ cup (56 g) unsalted butter

subheading: Cake:

2 cups (400 g) granulated sugar

2 Tbsp lemon zest

½ cup (120 ml) canola oil, or vegetable oil

½ cup (113 g) unsalted butter, room temperature

4 large eggs, room temperature

1 tsp vanilla extract

3 cups (360 g) cake flour

1 Tbsp baking powder

1 tsp ground ginger

½ tsp salt

¾ cup (180 g) whole milk, room temperature

¼ cup (60 ml) fresh lemon juice

subheading: Frosting:

1 ½ cups (339 g) unsalted butter, softened

⅛ tsp salt

4 cups (480 g) confectioners' sugar, sifted

2 Tbsp heavy cream

⅓ cup lemon curd, taken from the filling above

Note: Ingredients may have been altered from the original.

Directions at bakedbyanintrovert.com

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