Emily's Wedding Quilt

Lemon Curd Cake

Cake:

1 cup butter

1 cup sugar

4 eggs

3 teaspoons vanilla

1 3/4 cups self-rising flour

1 teaspoon baking powder

Zest, juice of one lemon

3 tablespoons milk

Frosting:

1 1/3 cup butter, softened

1/2 teaspoon vanilla

4 cups powdered sugar

1 cup lemon curd

Preheat oven to 350F. Grease and line two 8-9” springform pans. Cream butter, sugar and lemon zest until fluffy. Beat in eggs one by one; add vanilla and lemon juice. Fold in flour until well blended. Use a little bit of milk if you need to loosen the mixture. Divide mixture into prepared pans. Bake in oven for 20 minutes until golden. Cool a few minutes before removing from pans; cool completely. Prepare buttercream filling by beating butter and vanilla in a bowl until light and fluffy. Add powdered sugar a little at a time until it is all incorporated and mixture is smooth. To assemble, spread lemon curd on one of the cakes. Top with frosting; add second cake and sprinkle with more powdered sugar.