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Ingredients
Scale
- 2 and 3/4 cups all-purpose flour (343 grams)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (8 ounces) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/2 cup buttermilk, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 and 1/2 tablespoons lemon zest, finely grated
- 1/2 cup fresh lemon juice
- 8 ounces cream cheese, very soft
- 1/2 cup unsalted butter, very soft
- 3 cups confectioners’ sugar, sifted
- 2 and 1/2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13 inch baking pan.
- Sift together flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition, then add extracts.
- Gradually combine wet and dry ingredients, folding in buttermilk, sour cream, lemon zest, and juice.
- Pour batter into prepared pan and bake for 35-40 minutes.
- Cool cake completely on a wire rack.
- Beat cream cheese and butter, then add sugar, lemon juice, and extract.
- Frost cooled cake and garnish with lemon curd and slices.
Notes
Ensure all ingredients are at room temperature for best results.
Do not overmix the batter; it should be slightly lumpy before baking.
Store leftovers tightly covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 26
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 4
- Cholesterol: 80