Lemon Curd Cake

Start by making the lemon curd. Whisk sugar and lemon zest together until you have lemon sugar.

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Add 3 egg yolks and whisk until very thick and pale.

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Add lemon juice and salt. Heat over low heat for about 10 minutes, until thick and glossy.

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Add the butter a cube at a time, whisking after each piece. Then pour the lemon curd into a bowl to cool down.

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Make the cake. Combine all of the dry ingredients with the butter in a stand mixer - this is called reverse creaming.

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Add the reserved egg whites one at a time, then the whole egg. Beat until smooth.

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Slowly pour all of the wet ingredients into the cake batter.

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Make the cream cheese frosting in a bowl once the cake has cooled completely.

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Assemble the cake. Spread a thin layer of frosting on 1 cake, then add the lemon curd.

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Frost the rest of the cake and enjoy!

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